Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins

作者: A Ye , Y Hemar , H Singh

DOI: 10.1016/J.FOODHYD.2003.11.010

关键词:

摘要: The objective of this study was to examine the effects added xanthan gum on formation and properties emulsions (4 wt% corn oil) formed with a highly hydrolysed commercial whey protein (WPH) product under range conditions. Stable oil-in-water could be using 4 WPH hydroxylated lecithin as emulsifiers. Addition these above certain critical concentration caused flocculation oil droplets, by depletion mechanisms, which resulted in marked increase creaming rate. Interestingly, also promoted coalescence droplets during storage for up 1 week at room temperature. rate enhanced considerably increasing emulsion 0.12%. At higher levels addition, decreased gradually, apparently because high viscosity aqueous phase.

参考文章(23)
P. Walstra, Physical principles of emulsion science. Food structure and behaviour, Vol. 1. ,(1987)
J. M. V. Blanshard, P. Lillford, Food structure and behaviour Academic Press Ltd. ,(1987)
Eric Dickinson, George Stainsby, Advances in Food Emulsions and Foams ,(1988)
E. Dickinson, P. Walstra, Food colloids and polymers: stability and mechanical properties : Royal Society of Chemistry. ,(2005) , 10.1533/9781845698270
H. Luyten, M. Jonkman, W. Kloek, T. van Vliet, Creaming behaviour of dispersed particles in dilute xanthan solutions. Food Colloids and Polymers#R##N#Stability and Mechanical Properties. pp. 224- 234 ,(1993) , 10.1533/9781845698270.224
Eric Dickinson, D. Julian McClements, Advances in Food Colloids ,(1996)
Stephen R. Euston, Suzanne R. Finnigan, Robyn L. Hirst, Heat-Induced Destabilization of Oil-in-Water Emulsions Formed from Hydrolyzed Whey Protein Journal of Agricultural and Food Chemistry. ,vol. 49, pp. 5576- 5583 ,(2001) , 10.1021/JF0102620
Paul Jenkins, Martin Snowden, Depletion flocculation in colloidal dispersions Advances in Colloid and Interface Science. ,vol. 68, pp. 57- 96 ,(1996) , 10.1016/S0001-8686(96)90046-9
Y. Hemar, M. Tamehana, P.A. Munro, H. Singh, Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions Food Hydrocolloids. ,vol. 15, pp. 513- 519 ,(2001) , 10.1016/S0268-005X(01)00075-3