Effect of oil phase concentration on rheological properties and stability of beverage emulsions

• Autorzy: Dluzewska E , Stobiecka A. , Maszewska M.

Warianty tytułu

PL

Wplyw zawartosci fazy olejowej na cechy reologiczne i stabilnosc emulsji napojowych

• Języki publikacji: EN

Abstrakty

EN

The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concentration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small decrease of beverages stability was found. The largest changes were found in emulsions with arabic gum.

PL

Przedmiotem badań było określenie wpływu zawartości fazy olejowej na cechy Teologiczne i stabilność emulsji napojowych z dodatkiem wybranych hydrokolo- idów. Emulsje stabilizowano gumą arabską, gumą ghatti oraz skrobią modyfikowaną. Stabilność emulsji określano metodą dyfrakcji laserowej oraz metodą turbidymetryczną. Test przechowalniczy emulsji i napojów prowadzono przez 12 tygodni. Mierzono lepkość pozorną emulsji napojowych. Zwiększenie ilości dodatku fazy olejowej w zakresie od 20% do 40%, niezależnie od rodzaju zastosowanego emulgatora, wpłynęło na wzrost lepkości pozornej emulsji napojowych oraz stopnia zmętnienia zarówno emulsji, jak i napojów. W wypadku emulsji z dodatkiem gumy ghatti nie zaobserwowano zmian stabilności, w emulsjach z dodatkiem skrobi modyfikowanej zaobserwowano niewielki spadek stabilności napojów, największe zmiany stwierdzono w emulsjach z dodatkiem gumy arabskiej.

Słowa kluczowe

EN

oil phase concentration; beverage emulsion; rheological property; stability; viscosity; Arabic gum; ghatti gum; modified starch

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 2
• Opis fizyczny: p.147-156,fig.,ref.

Twórcy

autor

Dluzewska E

• Warsaw Agricultural University SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland

autor

Stobiecka A.

autor

Maszewska M.

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