Effect of Salt on the Stability of Propylene Glycol Alginate/Xanthan Gum/Polysorbate‐60 Stabilized Oil‐in‐water Emulsions

Yilmazer, Gulcin; Kokini, Jozef L.

doi:10.1111/j.1745-4603.1992.tb00520.x

Cited by 11 publications

(5 citation statements)

References 11 publications

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“…It was observed that at 27°C for control sample the SR was 96.48, while the highest SR was observed in mayonnaise prepared with 100% RBO, followed by 100% refined oil and blends of RBO:SO (90:10,and 80:20). In general xanthan gum has been reported to increase the stability of mayonnaise and emulsions as well as its structure by the formation of aggregates of larger size (Yilmazer and Kokini 1992). It was observed that the SR decreased with an increase in the level of sesame oil.…”

Section: Emulsion Stabilitymentioning

confidence: 98%

Studies on eggless mayonnaise from rice bran and sesame oils

et al. 2019

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Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.

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Section: Emulsion Stabilitymentioning

confidence: 98%

Studies on eggless mayonnaise from rice bran and sesame oils

et al. 2019

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“…Ma and Barbosa-Ca´novas (1994) found an increase in yield stress values with higher concentrations of xanthan gum, since xanthan gum is reported to increase the stability of mayonnaise. Thus, it was expected that the yield stress would increase with GBP concentration, whereas, it is responsible for the stability of the emulsion as well as its structure due to the formation of aggregates of large size (Yilmazer & Kokini, 1992).…”

Section: Article In Pressmentioning

confidence: 99%

Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

Izidoro

Scheer

Sierakowski

et al. 2008

LWT - Food Science and Technology

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“…The presence of NaCl did not affect droplet size distribution (Figure 1 b); D[3,2] values were in all cases between 2.6 and 3.5 mm. Yilmazer and Kokini (1992) reported that the addition of 1% or 2% of NaCl to 0.4% XG emulsions did not cause any change in mean droplet size upon aging.…”

Section: Droplet Size Distribution and Stabilitymentioning

confidence: 99%

“…Guar gum alone did not improve emulsion stability because it did not contribute to form a gel like matrix. Besides, the presence of NaCl, a frequent component of food emulsions, can destabilise the system and alter its rheological properties (Kokini and Fischbach, 1988;Yilmazer and Kokini, 1992;Chiralt et al, 1994;Dickinson et al, 1994;Quintana et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

Quintana¹,

Califano²,

Zaritzky³

et al. 2002

Food Science and Technology International

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The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the systems that exhibited weak gel-like properties. The addition of NaCl to the systems caused a decrease of viscosity, storage modulus and of loss modulus for emulsions containing PS and PS + XG while it did not affect emulsions prepared with XG alone. The viscoelastic linear behaviour was described according to the Maxwell generalised model and the discrete relaxation time spectra of the emulsions by means of the BSW-CW model.

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Effect of Salt on the Stability of Propylene Glycol Alginate/Xanthan Gum/Polysorbate‐60 Stabilized Oil‐in‐water Emulsions

Cited by 11 publications

References 11 publications

Studies on eggless mayonnaise from rice bran and sesame oils

Studies on eggless mayonnaise from rice bran and sesame oils

Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

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