Título Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique
Autores SANTOS GARCÍA, JENIFER, Calero, N. , Munoz, J. , Cidade, M. T.
Publicación externa Si
Alcance Article
Naturaleza Científica
Cuartil JCR 3
Cuartil SJR 2
Impacto JCR 1.22100
Fecha de publicacion 01/07/2018
ISI 438570300001
DOI 10.1177/1082013218756140
Abstract Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used as a stabilizer. The addition of advanced performance xanthan gum to egg protein-based emulsions prepared at different homogenization pressures in Microfluidizer was studied. These emulsions showed different droplet size distributions and flocculation degrees. However, all the emulsions studied exhibited the same viscoelastic properties, characterized by a crossover point in the mechanical spectra. This work demonstrates the essential role of this novel gum in the rheology of emulsions. In addition, there is a direct relation between homogenization pressure and flocculation degree. This flocculation led to destabilization by coalescence in these emulsions, being the emulsion processed at the smallest homogenization pressure the most stable.
Palabras clave Food emulsions; rheology; xanthan gum; physical stability; advanced performance gums
Miembros de la Universidad Loyola

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