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Stability of Fluid Food Emulsions. I. Effects of Emulsifiers, Electrolytes and Sodium Caseinate

✍ Scribed by Sabharwal, K.; Vakaleris, D.G.

Book ID
123343118
Publisher
American Dairy Science Association
Year
1972
Tongue
English
Weight
437 KB
Volume
55
Category
Article
ISSN
0022-0302

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The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displa