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- Title
Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods.
- Authors
Quintana, J.M.; Califano, A.; Zaritzky, N.
- Abstract
The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back-scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non-linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.
- Subjects
EMULSIONS; STABILIZING agents; ROTORS; HYDROPHILE-lipophile balance; IONS
- Publication
Journal of Food Science (Wiley-Blackwell), 2002, Vol 67, Issue 3, p1130
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2002.tb09465.x