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Emulsifying Effects of Food Macromolecules In Presence of Ethanol
Author(s) -
BURGAUD ISABELLE,
DICKINSON ERIC
Publication year - 1990
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.1365-2621.1990.tb05257.x
Subject(s) - gelatin , ethanol , macromolecule , chemistry , gum arabic , homogenization (climate) , polysaccharide , alcohol , adsorption , chromatography , emulsion , chemical engineering , sodium caseinate , whey protein , food science , organic chemistry , biochemistry , biodiversity , ecology , engineering , biology
The influence on droplet size of ethanol present during homogenization was investigated for emulsions stabilized by macromolecular emulsifiers: sodium caseinate, whey protein isolate, gelatin and gum arabic. Emulsions produced with polysaccharide gum arabic had increasing droplet size as ethanol concentration increased, in contrast to the protein‐stabilized emulsions which had decreasing droplet size (up to 20 % ethanol for gelatin and 30 % ethanol for the milk proteins), followed by increasing droplet size with increasing ethanol concentration. Interfacial tension measurements indicated that the emulsifying property of the macromolecules depended on adsorption at the oil‐water/alcohol interface during emulsification.