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Rheological Characterization of Low‐calorie Milk‐based Salad Dressings
Author(s) -
CHIRALT A.,
FERRAGUT V.,
SALAZAR J.A.
Publication year - 1992
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.1365-2621.1992.tb05455.x
Subject(s) - thixotropy , rheology , locust bean gum , food science , shear rate , chemistry , composition (language) , apparent viscosity , emulsion , materials science , composite material , organic chemistry , xanthan gum , linguistics , philosophy
Oil‐in‐water emulsions of different quantitative composition, containing milk powder and locust bean gum. as stabilizing agents, showed similar rheological behavior: time‐dependent thixotropic character and yield stress. Thixograms obtained for each sample could be modelled through the Hahn equation for the different shear rates. The analysis of the Hahn parameter variation for each sample as a function of shear rate led to a function σ= f(γ, t). Predicted shear stress values had relative errors lower than 10% in 99.9% of the samples studied. Analysis of composition influence on the rheological parameters showed an interactive role of gum, milk and acetic acid concentrations on emulsion consistency.