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2006 | T. 16, nr 1 | 21-24
Tytuł artykułu

Stabilność i cechy reologiczne emulsji napojowych z dodatkiem gumy ghatti

Treść / Zawartość
Warianty tytułu
EN
Stability and rheological properties of beverage emulsions with additive of ghatti gum
Języki publikacji
PL
Abstrakty
PL
W pracy badano wpływ stężenia gumy ghatti (2 -10%) na stabilność i cechy reologiczne emulsji napojowych. Stabilność emulsji oznaczono metodą turbidymetryczną (indeks wielkości cząstek fazy zdyspergowanej i zmętnienie) oraz metodą dyfrakcji laserowej. Test przechowalniczy emulsji napojowych oraz napojów prowadzono przez 12 tygodni. Oznaczano lepkość względną emulsji. Stwierdzono, że guma ghatti tworzy stabilne, co najmniej przez trzy miesiące, emulsje napojowe. Emulsje zawierające mniejsze krople olejowe charakteryzowały się większą względną lepkością i stabilnością. Bardziej stabilne emulsje otrzymano stosując dodatek gumy ghatti w ilości 2-4% niż dodatek 6-10%.
EN
The influence of ghatti concentration (2 — 10 wt%) on the stability and rheology of beverage emulsions was studied. The stability of emulsions was determined by turbidimetric method (the droplet size index of dispersed phase and opacity) and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The relative viscosity of the emulsions was determined. It was found that ghatti gum forms beverage emulsions which are stable for three mouths or more. The emulsions containing smaller droplets demonstrated larger relative viscosity and stability. More stable emulsions were obtained by using ghatti gum in amount 2 - 4 % in comparison to those obtainedfor 6-10%.
Wydawca

Rocznik
Strony
21-24
Opis fizyczny
Bibliogr. 23 poz., rys., tab.
Twórcy
Bibliografia
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.baztech-article-BPL8-0003-0004
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