RHEOLOGICAL AND EMULSIFYING PROPERTIES OF SUNFLOWER LECITHIN

SONIA FARENZENA; LILIANA ALBERTENGO; GUILLERMO CRAPISTE; MARÍA SUSANA RODRIGUEZ

Advances in Agriculture, Sciences and Engineering Research

Science Education Development Institute

Lugar: Mar del Plata; Año: 2014 vol. 4 p. 1557 - 1568

2276-6723

Dispersions of sunflower-lecithin (1-10% w/w) in sunflower oil or water were subjected to rheological measurement. A Newtonian behavior was observed for all lecithin dispersions in oil and in water. An exponential relationship can adequately fit the effect of lecithin concentration on the apparent viscosity for the studied dispersions. Emulsions were prepared with varying oil and lecithin concentrations. The particle size distribution, creaming stability and viscosity were measured. It was observed that sunflower lecithins stabilized oil-in-water emulsions (o/w) presented a pseudoplastic rheological behavior. It is highlighted that the studies performed show that sunflower lecithin is agood alternative to soybean lecithin and can be employed for different industrial uses, mainly as a food emulsifier.