Grasas y Aceites, Vol 46, No 2 (1995)

Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions


https://doi.org/10.3989/gya.1995.v46.i2.912

José María Franco
Departamento de Ingeniería Química. Universidad de Sevilla, Spain

Antonio Guerrero
Departamento de Ingeniería Química. Universidad de Sevilla, Spain

Críspulo Gallegos
Departamento de Ingeniería Química. Universidad de Sevilla, Spain

Abstract


The viscous and viscoelastic behaviour of food emulsions containing a mixture of egg yolk and sucrose stearate as a function of oil and sucrose stearate concentrations were studied. Oil concentrations ranged between 40- 55% w/w for emulsions containing 5% w/w sucrose stearate and sucrose ester concentrations varied between 0-10% w/w for emulsions containing 50% w/w oil. steady flow, linear oscillatory shear tests and droplet size distribution measurements were carried out. An increase in oil or emulsifier concentration produced an increase in both the steady-state viscosity and in the viscoelastic functions. The results have been explained on the basis of the relationship between the structural parameters and the rheology of the emulsions studied.

Keywords


Emulsion; Mayonnaise; Sucrose ester; Vegetable oil; Viscoelasticity; Viscosity

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