Microstructure and stability of non-protein stabilized oil-in-water food emulsions measured by optical methods

被引：7
|
作者：
Quintana, JM [1 ]
Califano, A
Zaritzky, N
机构：
[1] Natl Univ La Plata, Fac Ciencias Exactas, CIDCA, CONICET, RA-1900 La Plata, Argentina
[2] Natl Univ La Plata, Fac Ingn, Dept Ingn Quim, RA-1900 La Plata, Argentina
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 03期
关键词：
oil-in-water emulsions; emulsion stability; sorbitan esters; creaming kinetics; hydrophilic-lipophilic balance (HLB);
D O I：
10.1111/j.1365-2621.2002.tb09465.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), and ionic strength. Sauter average dia (D [3,2]) were determined from micrographs. Back-scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non-linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.
引用
收藏
页码：1130 / 1135
页数：6
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