RHEOLOGICAL STUDY OF O/W EMULSIONS CONTAINING DRIED WHOLE EGG AND LOCUST BEAN GUM
作者:
A. CHIRALT,
J. A. SALAZAR,
V. FERRAGUT,
期刊:
Journal of Texture Studies
(WILEY Available online 1994)
卷期:
Volume 25,
issue 1
页码: 33-43
ISSN:0022-4901
年代: 1994
DOI:10.1111/j.1745-4603.1994.tb00753.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe influence of sucrose addition and type of salt (NaCl; Morton Lite salt: 50% NaCl and 50% KCl, and Mineral salt: 65% NaCl, 25% KCl and 10% MgSO4) on the rheological properties of O/W emulsions containing locust bean gum was analyzed. Flow curves over the range 0.1 to 100 s−1and transient flow curves at 0.2 s−1, at 20 and 30C were obtained for 12 different emulsions, containing 30% (w/w) of sunflower oil. The K and n power law parameters and the hysteresis loop area (HL) were evaluated from the flow curve. So were the Hahn parameters from time‐dependent stress decay fitting. Rheological behaviour of emulsions was affected by the type of salt and the presence of sucrose. Changes in solvent properties of the continuous phase in the emulsions on the macromolecules present could be responsible for the different behaviour. The ageing effect on flow behaviour parameters and on the hysteresis loop area was also studied. Evolution of rheological parameters during emulsion storage suggests that increase of ionic strength and polar solutes concentration decrease the stabilizing properties of locust bea
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