Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic
| Autor: | Amelia Catalina Rubiolo, Virginia Castel, Carlos R. Carrara |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Materials science
food.ingredient Chromatography STABILITY Otras Ingenierías y Tecnologías General Chemical Engineering INGENIERÍAS Y TECNOLOGÍAS 04 agricultural and veterinary sciences General Chemistry BREA GUM 040401 food science Alimentos y Bebidas 0404 agricultural biotechnology food RHEOLOGY Gum arabic Food science Droplet size EMULSION Corn oil Food Science |
| Zdroj: | Food Hydrocolloids. 63:170-177 |
| ISSN: | 0268-005X |
| Popis: | The emulsifying properties of Brea gum (BG), the exudate from Cercidium praecox, were studied in comparison to gum Arabic (GA). Droplet size distributions, rheological properties and stability of corn oil emulsion stabilized with BG and GA solutions were analyzed. The results showed that an increase in BG concentration led to a decrease in Z-average diameter and to an increase in emulsion apparent viscosity and stability. All emulsion flow curves presented shear-thinning behavior at low shear rates and Newtonian plateau at high shear rates. The mechanical spectra showed droplets tending to arrange as a network in the emulsions which was related to the high stability. BG emulsion presented higher viscosity and stability than GA emulsion at the same concentration suggesting that BG could replace GA in some industrial applications. Fil: Castel, María Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina Fil: Carrara, Carlos Roberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina |
| Databáze: | OpenAIRE |
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