INFLUENCE OF POLYSACCHARIDES ON THE CREAMING OF CASEIN-STABILIZED EMULSIONS

被引：46

作者：

CAO, YH ^{[1
]}

DICKINSON, E ^{[1
]}

WEDLOCK, DJ ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD SCI,LEEDS LS2 9JT,W YORKSHIRE,ENGLAND

来源：

FOOD HYDROCOLLOIDS | 1991年 / 5卷 / 05期

关键词：

D O I：

10.1016/S0268-005X(09)80103-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The kinetics of creaming of concentrated oil-in-water emulsions made with sodium caseinate as emulsifier has been investigated at neutral pH as a function of the concentration of added polysaccharide using an ultrasound velocity scanning technique. Four different polysaccharides are studied: two microbial polysaccharides, xanthan and succinoglycan, and two carboxymethylcellulose polymers of 'medium' and 'high' viscosity. A correlation is found between the relative stabilizing abilities of the polysaccharides and their rheological behaviour in solution at a polymer concentration of 0.25 wt%. A low concentration of each polymer leads to serum separation in emulsions of 10, 15 or 50 wt% oil. Stabilization of emulsions containing xanthan or succinoglycan at polymer concentrations of 0.25 wt% or above is associated with the formation of a gel-like emulsion structure with a significant yield stress. Surface viscosity measurement at a macroscopic oil-water interface provides evidence for weak interfacial interaction between casein and carboxymethylcellulose at the emulsion droplet surface. The implications of this for the mechanism of emulsion destabilization by polysaccharides are discussed.

引用

页码：443 / 454

页数：12

共 23 条

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