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Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil‐in‐Water Emulsions
Author(s) -
KOKINI JOZEF L.,
CARRILLO ANA RISI
Publication year - 1989
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.1365-2621.1989.tb03101.x
Subject(s) - rheology , emulsion , particle size , viscosity , materials science , creep , particle size distribution , shear rate , particle (ecology) , xanthan gum , composite material , chemical engineering , chemistry , organic chemistry , oceanography , engineering , geology
The role of tomato paste in stabilizing model o/w salad dressing formulations pre‐stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly.