Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
- Autores: A.N. Califano, Pedro Partal López, N.E. Zaritzky, J.M. Quintana
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 4, 2002, págs. 213-221
- Idioma: inglés
- Títulos paralelos:
- Efecto de la sal sobre las propiedades reológicas de emulsiones aceite/agua de bajo contenido de grasa estabilizadas con polisacáridos
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Resumen
The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the ... (A)
