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- Title
Effect of depolymerized mango pulp as a stabilizer in, oil-in-water emulsion containing sodium caseinate.
- Authors
Karunasawat, Kewalee; Anprung, Pranee
- Abstract
The effect of pectin in mango pulp in term of reducing sugar (45-100mg glucose/g fresh weight) on oil-in-water emulsion stability was investigated in systems containing sodium caseinate (0-6% (w/w)) and oil (20% (w/w)). Emulsion stability was evaluated from average droplet size, viscosity and creaming stability. Results showed that emulsion made from enzyme treated mango pulp had small average droplet size which led to more creaming stability than emulsion made from non-enzyme treated mango pulp. Increasing degree of hydrolysis for pectin in mango pulp significantly affected creaming stability (p ≤ 0.05) but had no significant effect on average droplet size of the emulsion (p >0.05). The emulsion with excellent stability was found that made from depolymerized mango pulp with reducing sugar content of 60mg glucose/g fresh weight (DP 60) and 2% (wlw) sodium caseinate. In addition, it was found that DP 60 could be used as an alternative stabilizer for oil-in-water food emulsion.
- Subjects
EMULSION polymerization; STABILIZING agents; MANGO; HYDROLYSIS; FOOD composition; FOOD production
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, Vol 88, Issue 2/3, p202
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2010.01.004