Stability enhancement of ginger oil in water submicron beverage emulsion by hydrocolloid blend and ester gum
- سال انتشار: 1393
- محل انتشار: اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا
- کد COI اختصاصی: HYDROCOLLOIS01_080
- زبان مقاله: انگلیسی
- تعداد مشاهده: 465
نویسندگان
Department of food chemistry, Research Institute of Food Science and Technology, PO Box: ۹۱۷۴۵-۱۴۷, Mashhad, Iran
Department of Food Nanotechnology, Research Institute of Food Science and Technology Mashhad, Iran
Department of Food Nanotechnology, Research Institute of Food Science and Technology Mashhad, Iran
چکیده
The objective of this project was to develop a ginger oil in water submicron emulsion for flavoring soft-drinks. Emulsion samples were prepared with different concentrations of gum Arabic, xanthan gum, Capsul and ester gum by using ultrasound. The results indicated that gum Arabic and xanthan gum and Capsul markedly affected formation and stability of emulsions, although the observed effects were dependent on the type and concentration of each hydrocolloid in the blend. The rheological studies showed that all samples exhibited shear thinning behavour following Power law model. It was also found that incorporation of ester gum as a weighing agent into dispersed phase significantly enhanced the stability of emulsions against creaming and ring formation especially under extreme conditions of pasteurization. The droplets size distribution data during storage confirmed that emulsions showed reasonable stability, so that no significant alteration was observed in the size of dropletsکلیدواژه ها
Ginger oil in water emulsion, xanthan gum, gum Arabic, Capsul, ester gum, stabilityمقالات مرتبط جدید
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