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Shelf Life Study of Oil/Water Emulsions using Various Commercial Hydrocolloids
Author(s) -
COIA K. A.,
STAUFFER K. R.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13997.x
Subject(s) - tragacanth , xanthan gum , rheology , emulsion , chemistry , food science , shelf life , chromatography , materials science , composite material , biochemistry
This study compares and evaluates commercial hydrocolloids for shelf life stability in an oil/water emulsion system stored at 25°C. Observations of surface or interfacial changes and rheological parameters took place over 90 days. Parameters; n, pseudoplastic index; K, consistency index; and τ 0 , yield stress were reported. Apparent viscosities τ 20 (quality control index) and τ 50 (oral flow index) were monitored throughout the study and correlated well with stability changes. The study produced the following results: propylene glycol alginate promotes creaminess without significant rheological contribution (τ a , τ 20 , τ 50 and τ 0 ). Xanthan gum contributes to body; however, oiling off was observed. Gum tragacanth and combination(xanthan, tragacanth and PGA, 1:1:1) act as bifunctional stabilizers, controlling both oiling off and body.