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Influence of Surfactants on the Rheological Behavior of Starch/Gelatin Gels and Gel‐Emulsions
Author(s) -
Daković Ljubomir,
Milošević Svetlana,
Sovilj Verica
Publication year - 1994
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19940460708
Subject(s) - thixotropy , gelatin , rheology , viscometer , starch , chromatography , emulsion , chemistry , chemical engineering , sunflower oil , materials science , viscosity , organic chemistry , biochemistry , composite material , engineering
Thixotropic behavior of mixed 8% starch/gelatin gels and gel‐emulsions (8% of the sunflower oil dispersed in the starch/gelatin gel), prepared with the addition of different emulsifiers, by means of the rotational viscometer with coaxial cylinders, has been investigated. Different emulsifiers (Na‐dodecyl sulfate, cetyl alcohol, mono‐ and diglycerides of fatty acids and alkyl polyglycolethers) were applied before (at 40°C) and after (at 96°C) gelatinization of the starch. Thixotropic properties, i.e. the coefficients of thixotropy of gels and emulsions were determined by the thixotropic loop method. Samples were taken in different time intervals (up to 72 h), in order to investigate the ageing effects. Very stable gels and gel emulsions (containing carbohydrate, protein and fatty component), with high aging stability can be obtained.