The role of egg yolk and egg yolk + salt in stabilizing oil-in-water (o/w) salad dressing emulsions prc-stabilized with xanthan and propylene glycol alginate was studied using creep tests, steady shear, and , particle size analysis. Results show that each combination significantly affects rheological stability of model o/w salad dressing emulsions. All emulsions exhibited viscoelasticity and wcrc characterized by three parameters: ?,, E, and qN. Steady shear measurements showed that both egg yolk and salt increased viscosity radically. Particle size data showed significant changes with both addition of egg yolk and salt to the model system.
The role of xanthan gum and propylene glycol alginate in stabilizing model oil-in-water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface-active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence of PGA.
A computer‐aided method was developed to simplify the analysis of creep behavior and to determine the elasticity, the Newtonian viscosity and individual viscosities of viscoelastic foods. The method enabled the inclusion of all creep compliance data in the analysis, and reduced the analysis time from hours to minutes. The method was tested in the calculation of rheological properties of wheat flour dough.
The role of tomato paste in stabilizing model o/w salad dressing formulations pre-stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly.
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