Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions

• Autorzy: Bortnowska G.

Warianty tytułu

PL

Wplyw mieszanin emulgujacych na stabilnosc i intensywnosc zapachu emulsji typu o-w

• Języki publikacji: EN

Abstrakty

EN

The studies showed that stability of the oil-in-water (o/w) emulsions depended statistically significantly on concentration of natural emulsifier (sodium caseinate) as well as concentration of synthetic emulsifiers (sodium dodecyl sulfate – SDS or Tween 60) added to the emulsifying mixtures. The highest stability of the emulsions evaluated towards creaming was observed in samples containing 2 wt% natural emulsifier and 1 wt% Tween 60 or 0.4 wt% SDS. Increase of concentration of the synthetic emulsifiers decreased surface protein concentration and average droplet diameter D[4,3] what contributed to the higher thermodynamic stability of the emulsions. It was also noticed that those process caused higher retention of lemon aroma (negative values of Pearson‟s correlation coefficients calculated between concentrations of emulsifiers and aroma intensities). The lowest release of lemon odour from o/w emulsions was observed in sample stabilized by mixture composed of 2 wt% sodium caseinate with 1 wt% Tween 60. The achieved results suggest, that mixtures composed of sodium caseinate with synthetic emulsifiers, particularly with Tween 60 may be applied to manufacture food emulsions containing no more than 30 wt% oil which belong to the low fat mayonnaises

PL

Badania wykazały, że stabilność emulsji typu o/w zależała w sposób statystycznie istotny od stężenia emulgatorów zarówno naturalnego (kazeinianu sodu), jak i syntetycznych (dodecylosiarczan sodu – SDS lub Tween 60) w mieszaninie emulgującej. Największą stabilność na podstawanie (śmietankowanie) obserwowano w próbach zawierających 2% (w/w) emulgatora naturalnego i 1% (w/w) Tweenu 60 lub 0,4% (w/w) SDS. Wzrost stężenia emulgatorów syntetycznych wpływał na zmniejszenie stężenia białek zaadsorbowanych na powierzchni międzyfazowej olej-woda oraz średniej średnicy kuleczek oleju D[4,3], co zwiększało termodynamiczną stabilność emulsji, a także zatrzymywało coraz większą ilość aromatu cytrynowego (ujemne wartości współczynników korelacji Pearsona liczone pomiędzy stężeniem emulgatorów a intensywnością zapachu). Intensywność zapachu cytrynowego najbardziej zmniejszał dodatek do emulsji 2% (w/w) kazeinianu sodu i 1% (w/w) Tweenu 60. Wydaje się, że mieszaniny kazeinianu sodu z emulgatorami syntetycznymi, a szczególnie Tweenem 60 mogą być wykorzystane do produkcji emulsji spożywczych, zawierającej nie więcej niż 30% (w/w) oleju, do których należą między innymi majonezy niskotłuszczowe

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2009
• Tom: 08
• Numer: 1
• Opis fizyczny: p.35-46,fig.,ref.

Twórcy

autor

Bortnowska G.

• West Pomeranian University of Technology in Szczecin, Szczecin, Poland

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