Wpływ ciśnienia homogenizacji na stabilność emulsji napojowych z dodatkiem skrobii modyfikowanej®

• Autorzy: Dłużewska E. , Leszczyński K.

Warianty tytułu

EN

Effect of homogenisation pressure on the stability of beverage emulsions with addition of modified starch

• Języki publikacji: PL

Abstrakty

PL

Celem pracy było określenie wpływu parametrów homogenizacji na stabilność emulsji napojowych. Jako emulgator i zarazem stabilizator emulsji zastosowano skrobię modyfikowaną hydrofobowo. Stabilność emulsji określano na podstawie charakterystyki wielkości cząstek fazy zdyspergowanej, wyników pomiaru czasu załamania emulsji jak również metodą światła wstecznie rozproszonego. Uzyskane wyniki mają ogromne znaczenie techniczno-praktyczne.

EN

The aim of this study was to evaluate the effect of homogenization parameters on the stability of beverage emulsions. Hydrophobically modified starch was applied to emulsify and stabilize the emulsion. The stability was determined on the basis of the characteristics of particle size of dispersed phase and the results of time to breakage of emulsion and by measuring changes in the intensity of backscattered light from the emulsion with height. The results obtained have great technological weight.

Słowa kluczowe

PL

emulsje napojow; homogenizacja; stabilność; skrobia modyfikowana

EN

beverage emulsion; homogenization; stability; modified starch

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2005
• Tom: T. 15, nr 2
• Strony: 27--30
• Opis fizyczny: Bibliogr. 18 poz., rys., tab.

Twórcy

autor

Dłużewska E.

• Wydział Technologii Żywności, SGGW w Warszawie

autor

Leszczyński K.

• Wydział Technologii Żywności, SGGW w Warszawie

Bibliografia

• [1] Buffo R.A., Reineccius G.A., Beverage emulsions and the utilization of gum acacia as emulsifier/stabilizer. Perfumer & Flavorist, 2000, 25, 24-44.
• [2] Buffo R.A., Reineccius G.A., Oehlert G., Influence of time-temperature treatments on the emulsifying properties of gum acacia in beverage emulsions. J. Food Engineering, 2002, 51, 341-345.
• [3] Burgaud I., Dickinson E., Nelson P.V., An improved high-pressure homogenizer for making fine emulsions on a small scale. J. Food Sci. and Technol., 1990, 25, 39-46.
• [4] Chanamai R., McClements D.J., Creaming stability of flocculated monodisperse oil-in-water emulsions. J. Colloid and Interface Sci., 2000, 225, 214-218.
• [5] Chanamai R., McClements D.J., Depletion flocculation of beverage emulsions by gum arabic and modified starch. J. Food Sci., 2001, 66, 457-463.
• [6] Coupland J.N., McClements D.J., Droplet size determination in food emulsions: comparison of ultrasonic and light sc attering me thods. J. Fo od Engineering, 2001, 50, 117-120.
• [7] Dickinson E., Hydrocolloids at interfaces and the influence on the properties of dispersed system. Food Hydrocolloids, 2003, 17, 25-39.
• [8] Dłużewska E., Leszczyński K., Effect ofhomogenisation pressure and some hydrocolloids on beverage stability. Pol. J. Food Nutr. Sci., 2005, 14/55, 3, 293-298.
• [9] Elwell M.W., Roberts R.F., Coupland J.N., Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets. Food Hydrocolloids, 2004, 18, 413-418.
• [10] Floury J., Desrumaux A., Lardieres J., Effect of high- pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Sci. & Emerging Technol., 2000, 1, 127-134.
• [11] Horne D.S., Hermar Y., Light scattering and rheological studies of emulsion system. In: Emulsifiers. Functionality and applications. K. Berger, R.J. Hamilton (eds), SCI, London, 1998, pp 14-18.
• [12] Huang X., Kakuda Y., Cui W., Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 2001, 15, 533-542.
• [13] Krog N., Food emulsions. In: Emulsifiers. Functionality and applications. K. Berger, R.J. Hamilton (eds), SCI, London, 1998, pp 1-4.
• [14] Kaufman V.R., Garti N., Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks. J. Food Technol., 1984, 19, 255-261.
• [15] McClements D.J., Coupland J.N., Theory of droplet size distribution measurements in emulsions using ultrasonic spectroscopy. Colloids and Surfaces, 1996, 117, 161-170.
• [16] McClements D.J., Emulsion stability. Food Emulsions: Principles, Practice and Techniques. CRC Press LLC, 1999.
• [17] Reineccius G. A., Carbohydrates for flavor encapsulation, Food Technology, 1991, 45(3): 144 - 146.
• [18] Tan C-T., Holmes J.W., Stability of beverage flavor emulsions. Perfumer& Flavorist, 1988, 13, 23-41.