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COLOR DEGRADATION AND COALESCENCE KINETICS OF AZTEC MARIGOLD OLEORESIN‐IN‐WATER EMULSIONS STABILIZED BY MESQUITE OR ARABIC GUMS AND THEIR BLENDS
Author(s) -
VERCARTER E.J.,
GÓMEZ S.A.,
BERISTAÍN C.I.,
MOSQUEIRA G.,
PEDROZAISLAS R.,
MORENOTERRAZAS R.C.
Publication year - 1996
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.1745-4603.1996.tb00997.x
Subject(s) - gum arabic , coalescence (physics) , oleoresin , drop (telecommunication) , particle size , arabic , materials science , emulsion , chemistry , kinetics , chromatography , chemical engineering , food science , organic chemistry , physics , telecommunications , linguistics , philosophy , astrobiology , computer science , engineering , quantum mechanics
Aztec marigold oleoresin‐in‐water (O/W) emulsions were formulated with mesquite gum or gum arabic and their blends as emulsifying and protective agents, at pH values of 3, 5 and 7. Changes in the emulsions average particle size were determined by laser ray diffraction, in tinctorial power by visible spectrophotometry and in color by reflectance measurements. Both gums and their blends form highly stable O/W emulsions against drop coalescence and color loss. The emulsifying agent composition and pH have an important role in determining the degree of effectiveness of the emulsions against color loss and drop coalescence kinetics. Mesquite gum provided a better stability against drop coalescence than gum arabic, and furthermore their blends had a synergistic effect providing a higher stability