STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

摘要: SUMMARY– Surface tension responses for solutions of salt-soluble protein from cow meat, beef hearts, cheek pork trim and meat were found to follow the Type III curves assigned surface-active agents. The stability emulsions prepared utilizing meats was significantly affected by concentration level oil. As either or oil increased, higher more significant observed. Emulsions each type had similar stability. High correlation between surface activity emulsion Little change in viscosity except at upper levels tested.