Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

Buffo, Roberto A.; Reineccius, Gary A.; Oehlert, Gary W.

doi:10.1016/s0268-005x(00)00050-3

Cited by 154 publications

(75 citation statements)

References 14 publications

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“…Gum arabic (Acacia gum) is widely used in the food industry mainly to impart desirable qualities because of its influence over viscosity, body and texture. Mainly it is used as an emulsifier in beverage emulsions (Buffo et al 2001). It is a low viscosity gum and has been found to produce low viscosity at 30% concentration compared to 1% xanthan or CMC at low shear rates .…”

Section: Thickening Agentsmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

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Section: Thickening Agentsmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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“…Gum acacia is widely used in the food industry mainly to impart desirable qualities because of its influence over viscosity, body and texture. Mainly it is used as an emulsifier in beverage emulsions (Buffo et al 2001). Hence the objective of this study has been taken as incorporation of guar and acacia gum in the chocolate flavoured milk.…”

Section: Introductionmentioning

confidence: 99%

Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk

Jadhav

Pawar

2016

AJDFR

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Use of hydrocolloids in low calorie flavoured milk beverages is their ability to modify the rheology with acceptable mouthfeel and improve consistency and prevent sedimentation of cocoa particles of chocolate flavoured milk by incorporation of guar and acacia gum blend at 0.1, 0.2, 0.4 and 0.6 per cent. Chocolate flavoured milk was subjected to sensory analysis using 9 point hedonic scale. Addition of guar and acacia gum blend decreased the score of colour and flavour where as increased sensory score of mouth feel and consistency and decreased creaming index which ranged from (24 to 08 per cent). It was noted that as addition of guar and acacia gum blend increased the viscosity. Blend of 0.4 per cent gum was found overall acceptable and recorded 58.8 cp and 41.5 cp viscosity which was found to be suitable viscosities to prepare the better quality chocolate flavoured milk.

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“…Ciągły ruch cząstek fazy wewnętrznej może prowadzić do niekorzystnych zmian, mających wpływ na stabilność emulsji [8,16]. Wśród tych zmian należy wymienić procesy takie, jak: sedymentacja, śmietanowanie, flokulacja, koalescencja [2,20] i dojrzewanie Ostwaldowskie [3,4,5,10,12]. …”

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Effect of Sunflower Lecithin Quantity and Homogenization Time on Stability of Food Emulsion Containing Walnut Oil

Kowalska¹,

Żbikowska²,

Śmiechowski³

et al. 2014

ZNTJ

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S t r e s z c z e n i e W pracy dokonano oceny wpływu dodatku emulgatora oraz czasu homogenizacji na stabilność emulsyjnych układów dyspersyjnych. Do wytypowania parametrów stabilnych układów dyspersyjnych posłu-żono się programem komputerowym Kateskór. Na podstawie założonych wartości parametrów wyjścio-wych charakteryzujących stabilną emulsję (wielkość cząstek zdyspergowanych, lepkość i liczba faz) otrzymano kompromisowe optimum parametrów wejściowych: ilość emulgatora 5,87 -6,52 g i czas homogenizacji 1,52 -4,78 min. Doświadczalna ocena średniej wielkości cząstek, lepkości oraz obrazu mikroskopowego układu dyspersyjnego wykazała, że najbardziej stabilna była emulsja w wariancie III, zawierająca 5 g emulgatora i homogenizowana 3 min. Empirycznie ustalone parametry tej emulsji były zbliżone do zakresu kompromisowego optimum wyznaczonego przez program Kateskór.Słowa kluczowe: olej z orzechów włoskich, lecytyna słonecznikowa, optymalizacja parametrów, wielkość cząstek emulsji, stabilność emulsji WprowadzeniePod względem termodynamicznym emulsje są układami dynamicznymi, które zmieniają swoje właściwości reologiczne w funkcji czasu. Ciągły ruch cząstek fazy wewnętrznej może prowadzić do niekorzystnych zmian, mających wpływ na stabilność emulsji [8,16]. Wśród tych zmian należy wymienić procesy takie, jak: sedymentacja, śmietanowanie, flokulacja, koalescencja [2,20] i dojrzewanie Ostwaldowskie [3,4,5,10,12].

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Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

Cited by 154 publications

References 14 publications

Hydrocolloids as thickening and gelling agents in food: a critical review

Hydrocolloids as thickening and gelling agents in food: a critical review

Influence of incorporation of blends of guar gum and acacia gum in the preparation of chocolate flavoured milk

Effect of Sunflower Lecithin Quantity and Homogenization Time on Stability of Food Emulsion Containing Walnut Oil

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