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Rapid determination of emulsion stability by rheology-based thermal loop test
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2020-01-13 , DOI: 10.1016/j.lwt.2020.109037
Zeynep Hazal Tekin , Esra Avci , Salih Karasu , Omer Said Toker

This study aimed to determine the stability of oil-in-water emulsions using the thermal loop test as a novel method. Samples with xanthan gum concentrations of 0.1 g, 0.2 g, 0.3 g, 0.4 g or 0.5 g/100 g were subjected to 10 thermal cycles from 5 to 23 °C (low-temperature stability test) and 23–45 °C (high-temperature stability test). In the low-temperature stability test, the relative change of G* for the samples (Δ) was 4.15%, 2.82%, 1.32%, 1.17%, and 4.68%, respectively. In the high-temperature stability test, the Δ values were 7.7%, 0.58%, and 7.22% for samples 3–5, respectively. However, samples 1 and 2 had dramatic changes in G*. This was also confirmed by a visual test, zeta potential measurement, polydispersity index, and particle size distribution. Moreover, a low zeta potential, high polydispersity indexes, and phase separations yielded high Δ values. This study implies that the thermal loop test could be successfully applied to determine the emulsion stability in food emulsions.



中文翻译:

通过基于流变学的热循环测试快速测定乳液稳定性

这项研究旨在确定使用热循环试验作为一种新方法的水包油乳液的稳定性。黄原胶浓度分别为0.1 g,0.2 g,0.3 g,0.4 g或0.5 g / 100 g的样品经受5至23°C(低温稳定性测试)和23–45°C(高温度)的10个热循环-温度稳定性测试)。在低温稳定性测试中,样品的G *的相对变化(Δ)分别为4.15%,2.82%,1.32%,1.17%和4.68%。在高温稳定性测试中,样品3-5的Δ值分别为7.7%,0.58%和7.22%。但是,样品1和2的G *有显着变化。目测,ζ电势测量,多分散指数和粒度分布也证实了这一点。此外,低的ζ电位,高的多分散指数和相分离产生高的Δ值。这项研究表明,热循环试验可以成功地用于确定食品乳液中的乳液稳定性。

更新日期:2020-01-13
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