Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts
✍ Scribed by Semënov, S. G. ;Braudo, E. E. ;Yaroshenko, Yu. F. ;Zharikova, G. G. ;Tolstoguzov, V. B.
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 493 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of calcium acetate concentrations a correlation is observed between kinetic stability and viscosity of emulsions at sodium alginate concentration in the dispersion medium ≤ 0.3%. The transition zone between liquid solution and gel is widened in the presence of sodium caseinate. Maximum kinetic stability is reached at calcium acetate: sodium alginate concentrations of 1.0‐1.2 and ∼ 6.0, corresponding to optimum conditions for formation of homogeneous crosslinked structures of calcium alginate and calcium caseinate.