Stabilnosc i cechy reologiczne emulsji napojowych z dodatkiem gumy ghatti

• Autorzy: Dluzewska E. , Leszczynski K.

Warianty tytułu

EN

Stability and rheological properties of beverage emulsions with additive of ghatti gum

• Języki publikacji: PL

Abstrakty

PL

W pracy badano wpływ stężenia gumy ghatti (2 - 10%) na stabilność i cechy reologiczne emulsji napojowych. Stabilność emulsji oznaczono metodą turbidymetryczną (indeks wielkości cząstek fazy zdyspergowanej i zmętnienie) oraz metodą dyfrakcji laserowej. Test przechowalniczy emulsji napojowych oraz napojów prowadzono przez 12 tygodni. Oznaczano lepkość względną emulsji. Stwierdzono, że guma ghatti tworzy stabilne, co najmniej przez trzy miesiące, emulsje napojowe. Emulsje zawierające mniejsze krople olejowe charakteryzowały się większą względną lepkością i stabilnością. Bardziej stabilne emulsje otrzymano stosując dodatek gumy ghatti w ilości 2-4% niż dodatek 6-10%.

EN

The influence of ghatti concentration (2 - 10 wt%) on the stability and rheology of beverage emulsions was studied. The stability of emulsions was determined by turbidimetric method (the droplet size index of dispersed phase and opacity) and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The relative viscosity of the emulsions was determined. It was found that ghatti gum forms beverage emulsions which are stable for three mouths or more. The emulsions containing smaller droplets demonstrated larger relative viscosity and stability. More stable emulsions were obtained by using ghatti gum in amount 2 - 4 % in comparison to those obtainedfor 6 -10%.

Słowa kluczowe

PL

emulsje napojowe; testy przechowalnicze; stabilnosc; guma ghatti; cechy reologiczne

• Wydawca: -
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2006
• Tom: 16
• Numer: 1
• Opis fizyczny: s.21-24,rys.,tab.,bibliogr.

Twórcy

autor

Dluzewska E.

• Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

autor

Leszczynski K.

Bibliografia

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