Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

Lorenzo, Gabriel; Zaritzky, Noemí Elisabet; Califano, Alicia Noemí

doi:10.1016/j.foodres.2008.02.005

Cited by 74 publications

(47 citation statements)

References 31 publications

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“…Note that all samples were fitted by high determination coefficients (0.965-0.999). All produced samples, like previous reports such as Xanthan gum in emulsions, are shear thinning due to less-than-one flow index (n) (range of 0.156-0.435) (Lorenzo et al 2008). When a high viscosity and good mouth feeling are desired, selecting gum for the mayonnaise needs to have low-flow behavior index (Marcotte et al 2001).…”

Section: Stability Of Samplesmentioning

confidence: 53%

“…However, this effect was attributed by high concentration of Zodo gum and xanthan gum, as fat alternative in the formulation that otherwise strengthens the gel structure of samples. Additionally, Lorenzo et al (2008) observed that the viscosity of low-in-fat o/w emulsions stabilized with Xanthan/guar mixtures improved by hydrocolloids content.…”

Section: Stability Of Samplesmentioning

confidence: 98%

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Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order to study the relationship between variables and responses including apparent viscosity, consistency coefficient, flow index, firmness, and stability of mayonnaise sauces. Results showed that increased amounts of Xanthan gum, Zodo gum and oil led to an increase in the apparent viscosity, the consistency coefficient, the firmness/emulsion stability of the mayonnaise, while the mayonnaise flow index was reduced. The interaction effects between Xanthan gum and Zodo gum, and between Xanthan gum and oil were significant on apparent viscosity. Optimum conditions of variables were obtained due to response ranges of commercial mayonnaise as following ingredients: 0.25% Xanthan gum, 3.84% Zodo gum, 37.50% oil, and with the replacement of 63.61% soy milk. Yolk, however, was replaced with soy milk without emulsion fracture up to 100%. This study showed good potential for Zodo gum native mixed with Xanthan gum and soy milk to be used as a fat and yolk substitute in mayonnaise, respectively.

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Section: Stability Of Samplesmentioning

confidence: 53%

Section: Stability Of Samplesmentioning

confidence: 98%

Optimization low-fat and low cholesterol mayonnaise production by central composite design

et al. 2017

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“…Low-in-fat o/w food emulsions such as reduced-fat mayonnaise often undergo creaming (or sedimentation) that contribute to the instability of an emulsion (Lorenzo et al, 2008). Different non-fat biopolymers, such as gums, starches, and proteins are often incorporated into fat-reduced products to replenish some of the fat functional attributes (Mun et al, 2009;El-Bostany et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Incorporation of the mixture of xanthan/guar gum hydrocolloids to low-in-fat o/w emulsions has extended their stability significantly (Lorenzo et al, 2008). Blends of hydrocolloid and starch-based ingredients can be used to improve texture and mouthfeel of low-fat products (Pszczola, 1999).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

Puligundla

Cho

Lee

2015

Emir. J. Food Agric

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“…Owing to the fact that rheology can give a better picture of the behaviour of a material, it is therefore widely used as a tool to test the texture and flow behaviour of industrial products especially in the processing industries such as food (Lorenzo et al 2008), cosmetics (Bummer & Godersky 1999), pharmaceuticals (Zumalacarregui et al 2004), polymer (Karg et al 1985), coating (Kikic et al 1979), and oil processing (Martin et al 2006). The rheological results also enable scientists to estimate the product's quality such as elasticity, viscosity, deformability, storage, shelf life including intermolecular interactions due to ultra-sensitivity at microstructure of materials.…”

Section: Fabrication Rheology and Antioxidant Activity Of Palm Estermentioning

confidence: 99%

Fabrication, Rheology and Antioxidant Activity of Palm Esters-based Emulsions Loaded with Tocotrienol

Mahiran

Zahariyah³

2014

AJSTD

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Palm oil esters are wax esters derived from palm oil and oleyl alcohol. Palm oil esters have many applications due to their luxurious moisturizing properties, non-greasy and blend easily with fragrances and colours when applied on skin surface. The aim of this research was to fabricate palm esters-based emulsions cream for topical delivery, characterise the rheological properties and in vitro antioxidant activity of the palm esters-based emulsions system.Emulsions containing palm oil esters loaded with tocotrienol were obtained in two stages, with propagation of rotor-stator at 6000 r.p.m. for 5 min and further emulsified using an ultrasound at various acoustic amplitudes for another 5 min. A stress/rate controlled Kinexus Rheometer with a temperature controller was used to measure the rheological properties of the emulsion. Rheology measurements were performed at 25.0°C ± 0.1°C with 4°/40 mm cone and plate geometry. The in vitro antioxidant activity was investigated using UV-Vis spectrophotometer.The yield stress of the emulsions increased with increasing acoustic amplitudes. The viscoelasticity of the emulsions were enhanced by the increase in the oil and surfactant concentrations. The emulsions with higher oil phase concentration [30% (w/w)] showed greater elasticity which implied strong dynamic rigidity of the emulsions. The cohesive energy increased significantly with surfactant concentration especially for the emulsions with 30% (w/w) oil phase concentration. The palm oil esters emulsions containing tocotrienol gave higher Trolox equivalent antioxidant capacity values which implied higher antioxidant capability.The tocotrienol in emulsion with 30% (w/w) dispersed phase showed that they were the most stable with longest shelf life and exhibited greater inhibitory effects on the ABTS•+ .

show abstract

Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

Cited by 74 publications

References 31 publications

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Optimization low-fat and low cholesterol mayonnaise production by central composite design

Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures

Fabrication, Rheology and Antioxidant Activity of Palm Esters-based Emulsions Loaded with Tocotrienol

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