RS045_V1 Additives and emulsion stability in food products.pmd
نویسنده
چکیده
Many food products are produced in the form of emulsions and foams, and it is necessary to formulate these materials to achieve stability. This is accomplished by arresting coalescence and film drainage, or by minimizing the process of Ostwald ripening. For this purpose, additives such as proteins and biopolymers can be added to either diminish or eliminate these events. Many mechanisms have been proposed to explain the success of these interfacial agents and strong correlations have been observed between their ability to enhance interfacial viscoelasticity and improved stability(1). In this application, the utility of making interfacial rheology measurements is extended to monitoring the influence of processing conditions in multiphase systems.
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