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

Authors

  • José María Franco Departamento de Ingeniería Química. Universidad de Sevilla
  • Antonio Guerrero Departamento de Ingeniería Química. Universidad de Sevilla
  • Críspulo Gallegos Departamento de Ingeniería Química. Universidad de Sevilla

DOI:

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

Keywords:

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

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.

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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 2021Jul.28];46(2):108-14. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912

Issue

Section

Research

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