0000000000480699
AUTHOR
C. Cabeza
Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature
The thixotropy of low‐oil salad dressing has been analyzed at different temperatures (8–26°C). The usual formulation containing modified starch (4%) was compared with others in which part of the starch had been substituted by pectin (0.5%) or different concentrations of gellan (0.1 and 0.5%). Up and down flow curves were measured, showing in all cases shear thinning behavior and fitting the Herschel‐Bulkley model. Thixotropic areas enclosed by the up curve and the corresponding different down curves, STh, were obtained. With the aim of establishing comparative results, and since the viscosities were quite different, the parameter considered was relative thixotropic area, SR (%)=100 (STh/Sup…
Analysis of stability of food emulsions by Eyring's Theory: Influence of different biopolymers
Eyring's kinetic theory of liquids was applied to the study of flow behavior of low oil content mayonnaises at different temperatures. These food emulsions were formulated with different biopolymers as stabilizers (polysaccharides such as modified starch, gellan gum, and pectin). The analysis of the values obtained for the parameters of the Eyring equation for viscosity determined the emulsion containing only starch as a stabilizer is the most unstable to stirring. Replacement of part of the starch with gellan gum or pectin enhances the stability of the emulsion. The results for activation energy are quite similar for high shear rates, which can be explained by the evolution of the average …