Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison

被引:58
作者
Blijdenstein, TBJ
van Winden, AJM
van Vliet, T
van der Linden, E
van Aken, GA
机构
[1] Wageningen Ctr Food Sci, NL-6700 AN Wageningen, Netherlands
[2] Univ Wageningen & Res Ctr, Dept Agrotechnol & Food Sci, Food Phys Lab, NL-6700 EV Wageningen, Netherlands
[3] NIZO Food Res, NL-6710 BA Ede, Netherlands
关键词
emulsions; depletion; bridging; structure; serum separation;
D O I
10.1016/j.colsurfa.2004.07.002
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Stability against demixing, rheology and microstructure of emulsions that were flocculated by depletion or bridging were compared. Flocculation by depletion and bridging was induced by addition of the polysaccharide carboxy-methylcellulose (CMC) to emulsions that were stabilised by beta-lactoglobulin (beta-1g) at pH 6.7 and 3.0, respectively. Depletion-flocculated emulsions generally have a lower initial demixing rates than bridging-flocculated emulsions, but after long times they are compressed to a higher oil content by gravity. Differences in the initial demixing rate are shown to be caused by differences in porosity between the gels. In bridging-flocculated emulsions, large irreversible flocs are formed by flow during mixing, resulting in larger permeability than in depletion-flocculated emulsions. Rheological measurements showed that bridging-flocculated emulsions could withstand larger stresses than depletion-flocculated emulsions. Greater network strength and a lower probability of rearrangements explain why bridging-flocculation systems can retain more water at longer times. (C) 2004 Elsevier B.V. All rights reserved.
引用
收藏
页码:41 / 48
页数:8
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