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The effect of sodium chloride on the formation and stability of sodium caseinate emulsions

✍ Scribed by M Srinivasan; H Singh; P.A Munro

Book ID
114199816
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
594 KB
Volume
14
Category
Article
ISSN
0268-005X

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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