Hydrocolloids Effect on the Quality of Oil-Water Emulsion for Foodstuffs and Beverages

Oksana Lugovska and Vasyl Sydor
Affiliation: 
National University of Food Technology, 68 Volodymyrska St., 01033 Kyiv, Ukraine; oksana.lugovska320@gmail.com
DOI: 
https://doi.org/10.23939/chcht10.01.097
AttachmentSize
PDF icon full_text.pdf264.94 KB
Abstract: 
The procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters, such as oil : aqueous phase ratio, sequence and parameters of ingredients introduction, parameters of pre-emulsion preparation and homogenization. The food emulsion samples were investigated using different amounts of gum-arabic and starch at constant amount of oil phase and samples with variable amount of oil phase and constant amount of a stabilizer. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.
References: 

[1] Borisenko O., Alekseev Yu. And Klimova S.: Harchovi Ingredienty: Syrovyna i Dobavky, 2002, 2, 18.

[2] Phillips G. and Williams P. (Eds.): Handbook of Hydrocolloids. Woodhead Publ., Cambridge 2000.

[3] McKenna B. (Ed.): Texture in Food. Woodhead Publ., Cambridge 2003.

[4] Bogach A.: Produkty Harchuvannya I Napoi, 2003, 4, 10.

[5] Stephen P.: US Pat. 6576285, Publ. June 10, 2003.

[6] Imeson A. (Ed.): Thickening and Gelling Agents for Food, 2nd edn. Blackie Academic and Professional, London 1999.

[7] Whistler R., Miller J. and Paschall E. (Eds.): Starch Chemistry and Technology, 2nd edn. Academic Press, FL 1984.

[8] Atwell W. and Thomas D.: Starches. Am.Ass.Cereal Chem., St.Paul, MN 1997.

[9] http://www.applegate.co.uk/

[10] Aimeson A.: Pishchevye Zagustiteli, Stabilizatory, Geleobrazovateli. Professiya, Sankt-Peterburg 2012.