EFFECT OF OIL PHASE CONCENTRATION ON RHEOLOGICAL PROPERTIES AND STABILITY OF BEVERAGE EMULSION

被引：0
|
作者：
Dluzewska, Elzbieta [1 ]
Stobiecka, Anna [1 ]
Maszewska, Magdalena [1 ]
机构：
[1] Warsaw Agr Univ SGGW, Warsaw, Poland
来源：
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA | 2006年 / 5卷 / 02期
关键词：
beverage emulsions; stability; viscosity; arabic gum; ghatti gum; modified starch;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concentration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small de-crease of beverages stability was found. The largest changes were found in emulsions with arabic gum.
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页码：147 / 156
页数：10
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