DOI: 10.1016/J.FOODHYD.2003.11.010
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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.