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STORAGE STABILITY OF MODEL SUCROSE OR SALT ADDED O/W EMULSIONS THROUGH STEADY SHEAR AND CREEP RHEOLOGICAL MEASUREMENTS
Author(s) -
KOKINI JOZEF L.,
FISCHBACH E. RAYMOND
Publication year - 1989
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1989.tb00087.x
Subject(s) - sucrose , xanthan gum , rheology , salt (chemistry) , viscosity , chemistry , emulsion , chemical engineering , chromatography , materials science , food science , composite material , biochemistry , organic chemistry , engineering
Model oil‐in‐water emulsions prestabilized with xanthan gum and propylene glycol alginate have been studied in the presence of salt and sucrose. Emulsions to which sucrose was added appeared to develop a network structure due to the high effective xanthan gum concentration at the interface and the high continuous phase viscosity caused by sucrose. Salt emulsions appeared to have enhanced stability due to electrostatic effects. Both the sucrose and the salt emulsions showed an increase in stability with an increase in concentration.