Analysis of stability of food emulsions by Eyring's theory:: Influence of different biopolymers

被引：9

作者：

Dolz, M ^{[1
]}

Hernández, MJ ^{[1
]}

Cabeza, C ^{[1
]}

Casanovas, A ^{[1
]}

Delegido, J ^{[1
]}

机构：

[1] Univ Valencia, Fac Phys & Pharm, Dept Thermodynam, E-46100 Valencia, Spain

来源：

JOURNAL OF APPLIED POLYMER SCIENCE | 2004年 / 92卷 / 04期

关键词：

additives; polysaccharides; rheology; structure-property relations; thermal properties;

D O I：

10.1002/app.20241

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Eyring's kinetic theory of liquids was applied to the study of flow behavior of low oil content mayonnaises at different temperatures. These food emulsions were formulated with different biopolymers as stabilizers (polysaccharides such as modified starch, gellan gum, and pectin). The analysis of the values obtained for the parameters of the Eyring equation for viscosity determined the emulsion containing only starch as a stabilizer is the most unstable to stirring. Replacement of part of the starch with gellan gum or pectin enhances the stability of the emulsion. The results for activation energy are quite similar for high shear rates, which can be explained by the evolution of the average drop size distribution. (C) 2004 Wiley Periodicals, Inc.

引用

页码：2653 / 2657

页数：5

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