Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Abstract

Quintana-Martinez S., Morales-Cano A., García-Zapateiro L. (2018): Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions. Czech J. Food Sci., 36: 73-80.The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried out to characterize the rheological behaviour of emulsions as influenced by concentration. Emulsions presented a non-Newtonian behaviour type with shear thinning and flow curves that could be described by the Carreau model. The dynamic viscoelastic properties characterized by an oscillatory frequency sweep under small deformation conditions showed fluid-like viscoelastic behaviour. The interaction of the stabilizers in the mixture with each other at the interface appears to play a decisive role for the stabilization of emulsions.

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

“…The rheological characterization of yogurt was carried out after 48 h of preparation in a controlled-stress rheometer (Modular Advanced Rheometer System Haake Mars 60, Thermo-Scientific, Dreieich, Germany) equipped with a coaxial cylinder (inner radius 11.60 mm, outer radius 12.54 mm, cylinder length 37.6 mm) based on Quintana et al [31]. Each sample was held at the temperature of assay for 600 s to ensure the same thermal and mechanical history for each sample.…”

Effect of blend of hydrocolloids and sugar concentration on the viscoelastic properties of soursop (Annona muricata) jam

“…This indicates the existence of well-developed networks in all jams. According to Quintana et al 2018 [11], the viscoelastic behaviour of products is also influenced by the structure of polymers.…”

“…Hot jams were poured into glass jars with screw caps and stored at 4 °C for 72 hours further analysis. The rheological analysis was done following the procedures describes by Quintana-Martinez et al 2018 [11]. Small-amplitude oscillatory shear (SAOS test) were carried characterized using a controlled-stress rheometer (Modular Advanced Rheometer System Mars 60, Haake, Thermo-Scientific, Germany), equipped with Peltier temperature control and measuring system, using a stainless steel plate-plate geometry (Ø 35 mm) with 1 mm gap [12].…”

Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams

“…Similar findings can be seen in the study by Quintana-Martinez et al, who analyzed rheological properties of the O/W emulsions with different concentrations of guar gum as a thickener and lecithin as an emulsifier . The greater addition of thickener led to an increase of apparent viscosity of emulsions, simultaneously to a higher degree of their shear-thinning 51 . In addition to the above, there was a strong negative correlation between mean values of viscosity coefficients and flow indicates of emulsions ρ 0.99, R 2 0.98, t 10.67, p 0.01 .…”