Methods To Predict the Physical Stability of Flavor—Cloud Emulsion

Mannans as stabilizers of oil-in-water beverage emulsions

“…The emulsion breakdown promoting effect of increased temperature is due to the loss of viscosity and to the greater mobility of the system (Tse & Reineccius, 1995). Such an effect was clearly seen in our present study, as the turbidity of emulsions stored at 45 C for three days was generally lower than that of the emulsions stored at lower temperatures (Fig.…”

“…At a PS/oil ratio of 0.05, the turbidity of GA-stabilized emulsions was at the same level or slightly lower than that of the GGMEtOH emulsions throughout the observation time (data for GA not shown). However, this PS/oil ratio is not optimal for GA-stabilized emulsions (Dickinson, 2003;Mirhosseini, Tan, Hamid, & Yusof, 2007;Tse & Reineccius, 1995) and therefore further studies are required to extensively compare the emulsion-stabilizing properties of GGM to those of GA.…”

Flavor Manufacturing

“…For those wishing to obtain more detailed information, the suppliers of emulsifying agents can direct the reader to the latest works or they may see standard works on flavor and food emulsions (e.g., Arbuckle 1986, Brennan 1986 Dickinson and Stainsby 1988;Tse 1990). Here, only the practical aspects of emulsification will be considered as they apply to the production of flavoring emulsions for soft drinks, or as a first stage in the preparation of spray-dried products.…”

“…These machines may be used for continuous in-line emulsification. (Tse 1990) . This equipment works on the principle of dividing a highpressure stream (up to 25,000 psi) into two parts, passing each part through a fine orifice (in the micron range) and directing the flows at each other (Chardonnet , Korstvedt and Siciliano 1985;Washington 1987-see Fig.…”

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

“…The low concentration of oil droplets in diluted beverage emulsions (<0.3 w/w) accounts for their slightly turbid or "cloudy" appearance [5][6][7] . The emulsion in both concentrated and diluted forms must be stable for at least 6 months as required by beverage industry 8 . As the viscosity of the concentrate is generally high, due to the high concentration of hydrocolloids, obtaining the stability of emulsion in the concentrated form is much easier compared to the stability in the diluted form.…”