Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Autor:	Souza,Clitor Junior Fernandes de, Rojas,Edwin Elard Garcia
Jazyk:	angličtina
Rok vydání:	2012
Předmět:	hydrophilic properties Modeling emulsifying activity
Zdroj:	Ciência e Agrotecnologia v.36 n.5 2012 Ciência e Agrotecnologia Universidade Federal de Lavras (UFLA) instacron:UFLA
Popis:	This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______3056::1148a3918263d6df71fdc2e2e783feb0 http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500007 Zobrazit plný text záznamu