INVESTIGADORES
HERRERA Maria Lidia
congresos y reuniones científicas
Título:
Stability of Fish Oil Emulsions as Affected by Sodium Caseinate and Sugar Concentrations
Autor/es:
M. S. ÁLVAREZ CERIMEDO; C. HUCK IRIART; R. J. CANDAL; M. L. HERRERA
Lugar:
Rosario
Reunión:
Congreso; XIII Congreso Latinoamericano de Grasas y Aceites; 2009
Institución organizadora:
LA AOCS
Resumen:
Like many foods are emulsions, it is important to study the physical chemistry of food systems that simulates emulsions formulated with nutritional fats. Emulsions are thermodynamically unstable systems, but can remain stable kinetics. In this work were generated emulsions with dilute solutions of sugars and as a fat matter was used a fish oil produced recently in Chile, with a high percentage of w-3, and sodium caseinate as surfactant. We studied the fatty acid composition of this oil by GC-MS, and particle size distribution of emulsions generated with different concentrations of emulsifier. We analyzed the stability of emulsions using an equipment Turbiscan, in order to identify the mechanism of destabilization. These findings will improve the formulation of foods for export.
