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Issue 5 (2) 2006 pp. 147-156

Elżbieta Dłużewska, Anna Stabiecka, Magdalena Maszewska

Effect of oil phase concentration on rheological properties and stability of beverage emulsion

Abstract The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emul-sions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concen-tration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small de-crease of beverages stability was found. The largest changes were found in emulsions with arabic gum.
Keywords: beverage emulsions, stability, viscosity, arabic gum, ghatti gum, modified starch1
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/14_2_2006.pdf

For citation:

MLA Dłużewska, Elżbieta, et al. "Effect of oil phase concentration on rheological properties and stability of beverage emulsion." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 147-156.
APA Dłużewska E., Stabiecka A., Maszewska M. (2006). Effect of oil phase concentration on rheological properties and stability of beverage emulsion. Acta Sci.Pol. Technol. Aliment. 5 (2), 147-156
ISO 690 DłUżEWSKA, Elżbieta, STABIECKA, Anna, MASZEWSKA, Magdalena. Effect of oil phase concentration on rheological properties and stability of beverage emulsion. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 147-156.