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FLOW BEHAVIOUR AND STABILITY OF OIL‐IN‐WATER EMULSIONS STABILIZED BY A SUCROSE PALMITATE
Author(s) -
PARTAL P.,
GUERRERO A.,
BERJANO M.,
MUÑOZ J.,
GALLEGOS C.
Publication year - 1994
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1994.tb00764.x
Subject(s) - sucrose , rheology , chromatography , chemistry , materials science , volume (thermodynamics) , volume fraction , food science , thermodynamics , composite material , physics
The steady‐state flow behaviour of oil‐in‐water emulsions stabilized by a sucrose palmitate was studied. Droplet size measurements were also carried out. The influence of sucrose ester (1–10% w/w) and oil concentrations (55–85% w/w) were analyzed. Influence of ageing was also studied. The Sisko and Carreau models were used to fit the experimental results depending on oil concentration. A master flow curve was obtained for all the oil and sucrose ester concentrations studied. The resulting master curve may be described fairly well by using a form of the Carreau model which includes a shift factor for both oil and sucrose ester concentration. The influence of the oil volume fraction on the shift factor was represented by a Frankel‐Acrivos equation. A correlation between rheological properties and particle size parameters has also been established.