Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-type Emulsions

• Autores: Críspulo Gallegos Montes, J.M. Franco, M.A. Riscardo
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 9, Nº 1, 2003, págs. 53-63
• Idioma: inglés
• Títulos paralelos:
  • Influencia de la composición de mezclas de emulsificantes sobre las propiedades reológicas de las emulsiones de tipo aderezo para ensaladas
• Texto completo no disponible (Saber más ...)
• Dialnet Métricas: 1 Cita
• Resumen

  • This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the ... (A)