Microstructure and stability of non protein stabilized oil-in-water food emulsions measured by optical methods.

QUINTANA, J.M., CALIFANO A. AND ZARITZKY N.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2002 vol. 67 p. 1130 - 1135

0022-1147

The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), and ionic strength. Sauter average dia (D[3,2]) were determined from micrographs. Back-scattered light data were analyzed and a method to determine creaming rates of the systems was proposed. Creaming rates showed that the relationship between emulsion stability and HLB was non-linear. Addition of NaCl raised creaming rates, resulting in decreased stability, while micrographs showed the presence of flocs. Results were discussed taking account of interactions present in the system.