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Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions
Author(s) -
YILMAZER GULCIN,
CARRILLO ANA R.,
KOKINI JOZEF L.
Publication year - 1991
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.1365-2621.1991.tb05316.x
Subject(s) - xanthan gum , surface tension , polyvinyl alcohol , viscosity , rheology , chemistry , chemical engineering , polysaccharide , emulsion , materials science , chromatography , composite material , organic chemistry , thermodynamics , physics , engineering
The role of xanthan gum and propylene glycol alginate in stabilizing model oil‐in‐water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface‐active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.