EFFECT OF SELECTED THICKENERS ON OIL DROPLET-SIZE DISTRIBUTION IN LOW-FAT EMULSIONS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 4
Abstract
The objective of the paper was to determine the effect of the amount added, kind, and system of the thickeners applied on the oil droplet size distribution in low-fat emulsions. The following thickeners were applied in the analysis: hydroxyphosphate distarch (instant starch from waxen corn, and starch from tapioca), natural gums (xanthan gum, guar, and carob starch). The following was determined in the fat emulsions: viscosity, distribution, and the average droplet size. The dispersion index was determined. It was found that the low-fat mayonnaise containing the additions: 3 % of hydroxyphosphate distarch (planned for cooking) and 0.7 % of carob starch was the most appropriately formulated emulsion.
Authors and Affiliations
Małgorzata Kowalska, Anna Żbikowska, Agnieszka Górecka
Keywords
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- EP ID EP121626
- DOI 10.15193/zntj/2011/77/084-093
- Views 64
- Downloads 0
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