Journal
JOURNAL OF FOOD ENGINEERING
Volume 117, Issue 1, Pages 124-132Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.01.044
Keywords
O/W emulsion; Stability; Rheology; Whey protein; Hydrocolloids; Resistant starch
Categories
Ask authors/readers for more resources
Stabilizers are widely used in low-fat emulsion production. However, food industry pays attention to ingredients, such as resistant starch (RS) that also present substantial benefits to human health. Low-fat model emulsions of either olive or sesame oil that also contained xanthan gum (XG), whey protein concentrate (WPC), and undigested (resistant) starch (RS) were produced and stored at 5 degrees C. Salt was added in selected samples. A multiple light scattering technique was applied for investigating destabilization phenomena. Microscopic observations and droplet size measurements took place. Rheological properties performing a heating-cooling cycle experiment (5-25-5 degrees C) were measured. Olive oil emulsions presented the greatest stability and the lowest droplet size. RS plays the role of solid particle stabilizer, mainly entrapped in the matrix of the continuous phase. By salt addition stability was significantly improved, whereas droplet size was decreased. Those samples had a more pronounced elastic character and significantly greater viscosity values than their counterparts without salt. (c) 2013 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available