Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
- Califano, A.N.
- Partal López, Pedro
- Zaritzky, N.E.
- Quintana, J.M.
ISSN: 1082-0132, 1532-1738
Año de publicación: 2002
Volumen: 8
Número: 4
Páginas: 213-221
Tipo: Artículo
Otras publicaciones en: Food science and technology international = Ciencia y tecnología de alimentos internacional
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)