Effect of gum arabic and modified starch on stability of beverage emulsions

• Autorzy: Dluzewska E. , Panasiewicz M. , Leszczynski K.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to evaluate the effect of various emulsifiers on stability of flavour emulsion being applied to production of soft drinks. Two preparations of gum arabic and hydrophobically modified starch have been applied to emulsify and stabilize the emulsion. The stability was determined by: the ringing test, centrifugal method and by determining the particle size of dispersed phase. In comparison with emulsions stabilized by single preparations, the improvement of emulsion stability was achieved by using together two preparations of gum arabic or modified starch and Valspray A in proportion 2:1. Higher degree of emulsion opacity was achieved by using mixture of gums arabic than by using the modified starch. Such higher opacity allows to obtain beverages with a typical cloudiness for natural juices.

Słowa kluczowe

EN

Arabic gum; beverage emulsion; stability; food technology; oil-water emulsion; modified starch

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue2/food/art-10.html

Twórcy

autor

Dluzewska E.

• Warsaw Agricultural University, Nowoursynowska 159c, 02-787 warsaw, Poland

autor

Panasiewicz M.

autor

Leszczynski K.

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