Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions
DOI:
https://doi.org/10.3989/gya.1995.v46.i2.912Keywords:
Emulsion, Mayonnaise, Sucrose ester, Vegetable oil, Viscoelasticity, ViscosityAbstract
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.
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Published
1995-04-30
How to Cite
1.
Franco JM, Guerrero A, Gallegos C. Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions. grasasaceites [Internet]. 1995Apr.30 [cited 2023Oct.2];46(2):108-14. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912
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Research
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Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)

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