TY - JOUR AU - Franco, José María AU - Guerrero, Antonio AU - Gallegos, Críspulo PY - 1995/04/30 Y2 - 2024/03/28 TI - Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions JF - Grasas y Aceites JA - Grasas aceites VL - 46 IS - 2 SE - Research DO - 10.3989/gya.1995.v46.i2.912 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912 SP - 108-114 AB - 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. ER -