Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
نویسندگان
چکیده
منابع مشابه
Dairy-Based Emulsions: Viscosity Affects Fat Difference Thresholds and Sweetness Perception
In complex emulsions, viscosity or viscosity-associated sensory attributes such as creaminess are important for quality assessment and product differentiation. Two sets of emulsions with fat or locust bean gum content being varied at seven levels were developed; the two emulsions at each level had similar apparent viscosity. Additionally, sugar concentration was kept constant either with respec...
متن کاملOn the Viscosity of Emulsions
Combining direct computations with invariance arguments, Taylor’s constitutive equation for an emulsion can be extrapolated to high shear rates. We show that the resulting expression is consistent with the rigorous limits of small drop deformation and that it bears a strong similarity to an a priori unrelated rheological quantity, namely the dynamic (frequency dependent) linear shear response. ...
متن کاملNew developments in fat emulsions.
In Western countries, the transport of triacylglycerols by plasma triacylglycerol-rich lipoproteins (chylomicra and very-low-density lipoproteins (VLDL)) accounts for approximately 100 g lipids/d and represents a major pathway in the delivery of energy to tissues. Fat emulsions have been developed to resemble endogenous chylomicra (Wretlind, 1981). However, if the particle size of emulsion drop...
متن کاملModeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat
The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and em...
متن کاملOptical properties of fat emulsions.
We present measurements of the optical properties of six different fat emulsions from three different brands, Clinoleic, Lipovenoes and Intralipid, with fat concentrations from 10% to 30%. The scattering coefficient, the reduced scattering coefficient, and the phase function of each sample are measured for wavelengths between 350 nm and 900 nm. A method for the calculation of the particle size ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2013
ISSN: 2304-8158
DOI: 10.3390/foods2040521