2016年6月
Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions
LWT-FOOD SCIENCE AND TECHNOLOGY
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- 巻
- 69
- 号
- 開始ページ
- 59
- 終了ページ
- 66
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.lwt.2015.12.064
- 出版者・発行元
- ELSEVIER SCIENCE BV
Hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S), were investigated for their ability to produce oil-in-water (O/W) mayonnaise-like emulsions. Xanthan gum (XG) was used as a stabilizer and/or thickener. Oil content above 60%wt. could not be completely emulsified by all three types of emulsifiers. Emulsion separation was observed immediately after preparation. Long term emulsion stability depended on the amount of dispersed phase with higher dispersed phase contents conferring more stability due to a strong network of droplets formed in the system. The formation of Pickering emulsions was confirmed in OSA-S stabilized emulsions. All emulsion systems showed pseudoplastic behavior similar to typical mayonnaise, which increased with an increase in the dispersed phase volume. It was concluded that it is possible to employ hydrocolloid emulsifiers to produce mayonnaise. (c) 2016 Elsevier Ltd. All rights reserved.
- リンク情報
- ID情報
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- DOI : 10.1016/j.lwt.2015.12.064
- ISSN : 0023-6438
- eISSN : 1096-1127
- Web of Science ID : WOS:000373539500009