Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes

The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.

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Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2005.06.073 ◽

2006 ◽

Vol 77 (3) ◽

pp. 687-696 ◽

Cited By ~ 97

Author(s):

Ali R. Taherian ◽

Patrick Fustier ◽

Hosahalli S. Ramaswamy

Keyword(s):

Rheological Properties ◽

Size Distribution ◽

Droplet Size ◽

Droplet Size Distribution ◽

Modified Starch

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Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions

Food Science and Technology International ◽

10.1177/1082013203009001008 ◽

2003 ◽

Vol 9 (1) ◽

pp. 53-63 ◽

Cited By ~ 26

Author(s):

M. A. Riscardo ◽

J. M. Franco ◽

C. Gallegos

Keyword(s):

Rheological Properties ◽

Size Distribution ◽

Droplet Size ◽

Physical Stability ◽

Droplet Size Distribution ◽

Egg Yolk ◽

Tween 20 ◽

Binary Blends ◽

Sorbitan Monolaurate ◽

Salad Dressing

This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.

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