effective factors on the stability of oil-in-water emulsion based beverage: a review

نویسندگان

n. mollakhalili meybodi research center for molecular identification of food hazards, shahid sadoughi university of medical sciences, yazd, iran

m.a. mohammadifar [email protected]

a.r. naseri department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences and technology, shahid beheshti university of medical sciences, tehran, iran

چکیده

beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. they must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. two immiscible phases contained systems are thermodynamically unsta-ble. in other words, they are vulnerable to break down over time by different process such as flocculation, coalescence, gravitational separation, phase inversion and ostwald ripening. the rate of destabilization depends on physicochemical properties of two phases, interfacial layer characteristic and the components present in both continuous and dispersed phase. however, beverage emulsions are thermodynamically unstable it is possible to make it ki-netically stable using an appropriate emulsifier with respect to emulsion properties, change the dispersed phase characteristic in a way that retards its upward movement. in this article, the most common factors affected on beverage oil-in-water emulsion stability are reviewed. we will also introduce some solutions to improve beverage emulsion stability.

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review

Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unsta-ble. In other words, they are vulnerable to bre...

متن کامل

Effective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review

Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unstable. In other words, they are vulnerable to brea...

متن کامل

Effect of Dispersed Phase Volume Fraction on Physical Stability of Oil-in-Water Emulsion in The Presence of Gum Tragacanth

Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase volume fraction on physical st...

متن کامل

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

Curcumin and catechin are nutraceuticals and natural health products that have shown several health benefits. However, due to their unstable nature, these compounds cannot be included in food products as such. The prime objective of the current study was to examine the formulation factors that determine the stability of these nutraceuticals and their carrier systems as well as to fabricate wate...

متن کامل

the impact of peer review on efl reviewers writing proficiency

امروزه تصحیح همکلاسی در کلاسهای نگارش یکی از اجزاء لاینفک کلاسهای دانش آموز محور است. تاثیرات مفید تصحیح همکلاسی بر زبان آموزان، معلمان را متقاعد کرده است که علیرغم صرف زمان، انرژی و توان بسیار، از این شیوه ی آموزشی در کلاسهای آموزش نگارش بهره بگیرند. تحقیق حاضر بر آن است تا با مقایسه دو گروه از یادگیرندگان زبان انگلیسی، تاثیر تصحیح همکلاسی را بر توانایی نوشتاری آنها نشان دهد. 122 خانم زبان آمو...

15 صفحه اول

Combustion of Water-in-Oil Emulsion Layers Supported on Water

In situ combustion of a water-in-oil emulsion layer supported on water is a complex process. In this paper, the combustion process of water-in-oil emulsion layers floating on top of a water body, as in the case of in situ burning of oil spilled at sea that has turned into emulsion, is modeled by using comprehensive mathematical treatment, and the results are compared with data obtained in our l...

متن کامل

منابع من

با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید


عنوان ژورنال:
journal of food quality and hazards control

جلد ۱، شماره ۳، صفحات ۶۷-۷۱

کلمات کلیدی

میزبانی شده توسط پلتفرم ابری doprax.com

copyright © 2015-2023