Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil‐in‐ Water Salad Dressing Emulsions
1988; Wiley; Volume: 53; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1988.tb09275.x
ISSN1750-3841
AutoresANA RISI CARRILLO, Jozef L. Kokini,
Tópico(s)Proteins in Food Systems
ResumoABSTRACT The role of egg yolk and egg yolk + salt in stabilizing oil‐in‐water (o/w) salad dressing emulsions pre‐stabilized with xanthan and propylene glycol alginate was studied using creep tests, steady shear, and particle size analysis. Results show that each combination significantly affects rheological stability of model o/w salad dressing emulsions. All emulsions exhibited viscoelasticity and wcrc characterized by three parameters: η 1 , E 1 and η N . Steady shear measurements showed that both egg yolk and salt increased viscosity radically. Particle size data showed significant changes with both addition of egg yolk and salt to the model system.
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