Properties and storage stability of O/W emulsion replaced with medium-chain fatty acid oil

• Autorzy: Kupongsak S. , Sathitvorapojjana S.
• Języki publikacji: EN

Abstrakty

EN

The properties and changes of an o/w emulsion(mayonnaise) as affected by the replacement of long-chain fatty acid oil with medium-chain fatty acid oil were studied. Different ratios of coconut oil (CNO) and rice bran oil (RBO) (0:100, 10:90, 20:80, 30:70 and 40:60 (v/v)) were blended as the oil base for the study. The highest replacement of RBO with CNO in an o/w emulsion that could be achieved with minimal change of sensory properties was 30%. The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. In contrast, the droplet size of the mayonnaise with CNO:RBO=30:70 did not change during storage.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 2
• Opis fizyczny: P.107-115,fig.,ref.

Twórcy

autor

Kupongsak S.

• Faculty of Science, Department of Food Technology, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, Thailand

autor

Sathitvorapojjana S.

• Faculty of Science, Department of Food Technology, Chulalongkorn University, 254 Phayathai Road, Patumwan, Bangkok 10330, Thailand

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Identyfikatory

DOI

10.1515/pjfns-2016-0015