Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides

Autores
Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the systems that exhibited weak gel-like properties. The addition of NaCl to the systems caused a decrease of viscosity, storage modulus and of loss modulus for emulsions containing PS and PS + XG while it did not affect emulsions prepared with XG alone. The viscoelastic linear behaviour was described according to the Maxwell generalised model and the discrete relaxation time spectra of the emulsions by means of the BSW-CW model.
Fil: Quintana, Juan Manuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Partal, P.. Universidad de Huelva; España
Materia
HYDROCOLLOIDS
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
RELAXATION TIME SPECTRA
STARCH
VISCOSITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/119956
Acceder
id CONICETDig_68a44903e98aa70f19403bfe5fee227c
oai_identifier_str oai:ri.conicet.gov.ar:11336/119956
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with PolysaccharidesQuintana, Juan ManuelCalifano, Alicia NoemiZaritzky, Noemi ElisabetPartal, P.HYDROCOLLOIDSLINEAR VISCOELASTICITYOIL-IN-WATER EMULSIONSRELAXATION TIME SPECTRASTARCHVISCOSITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the systems that exhibited weak gel-like properties. The addition of NaCl to the systems caused a decrease of viscosity, storage modulus and of loss modulus for emulsions containing PS and PS + XG while it did not affect emulsions prepared with XG alone. The viscoelastic linear behaviour was described according to the Maxwell generalised model and the discrete relaxation time spectra of the emulsions by means of the BSW-CW model.Fil: Quintana, Juan Manuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; ArgentinaFil: Partal, P.. Universidad de Huelva; EspañaSage Publications Ltd2002-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/119956Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.; Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides; Sage Publications Ltd; Food Science and Technology International; 8; 4; 9-2002; 213-2211082-01321532-1738CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/abs/10.1106/108201302028554info:eu-repo/semantics/altIdentifier/doi/10.1106/108201302028554info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:55Zoai:ri.conicet.gov.ar:11336/119956instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:55.751CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
title Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
spellingShingle Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
Quintana, Juan Manuel
HYDROCOLLOIDS
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
RELAXATION TIME SPECTRA
STARCH
VISCOSITY
title_short Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
title_full Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
title_fullStr Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
title_full_unstemmed Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
title_sort Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides
dc.creator.none.fl_str_mv Quintana, Juan Manuel
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
Partal, P.
author Quintana, Juan Manuel
author_facet Quintana, Juan Manuel
Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
Partal, P.
author_role author
author2 Califano, Alicia Noemi
Zaritzky, Noemi Elisabet
Partal, P.
author2_role author
author
author
dc.subject.none.fl_str_mv HYDROCOLLOIDS
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
RELAXATION TIME SPECTRA
STARCH
VISCOSITY
topic HYDROCOLLOIDS
LINEAR VISCOELASTICITY
OIL-IN-WATER EMULSIONS
RELAXATION TIME SPECTRA
STARCH
VISCOSITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the systems that exhibited weak gel-like properties. The addition of NaCl to the systems caused a decrease of viscosity, storage modulus and of loss modulus for emulsions containing PS and PS + XG while it did not affect emulsions prepared with XG alone. The viscoelastic linear behaviour was described according to the Maxwell generalised model and the discrete relaxation time spectra of the emulsions by means of the BSW-CW model.
Fil: Quintana, Juan Manuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaritzky, Noemi Elisabet. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingenierí­a. Departamento de Ingeniería Química; Argentina
Fil: Partal, P.. Universidad de Huelva; España
description The droplet size distribution, stability, flow and viscoelastic properties of 35% oil-in-water emulsions stabilised with 1% w/w Tween 60 and: (i) 5% potato starch (PS), (ii) 5% potato starch and 0.5% xanthan gum (PS + XG), or (iii) 1% xanthan gum (XG), with and without the addition of 0.5M NaCl were studied. Visual inspection of the emulsions that contained XG and PS + XG, with and without NaCl, showed that they remained stable after 6 months. Emulsions stabilised with PS (without salt) showed an incipient interface after four months storage, while those containing 0.5 M NaCl destabilised within a month. The presence of NaCl did not affect droplet size distribution. Microscopic observations showed that all the emulsions flocculated. The rheological properties of these emulsions were characterised on a controlled-stress rheometer. The linear viscoelasticity was determined by oscillatory measurements that revealed the systems that exhibited weak gel-like properties. The addition of NaCl to the systems caused a decrease of viscosity, storage modulus and of loss modulus for emulsions containing PS and PS + XG while it did not affect emulsions prepared with XG alone. The viscoelastic linear behaviour was described according to the Maxwell generalised model and the discrete relaxation time spectra of the emulsions by means of the BSW-CW model.
publishDate 2002
dc.date.none.fl_str_mv 2002-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/119956
Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.; Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides; Sage Publications Ltd; Food Science and Technology International; 8; 4; 9-2002; 213-221
1082-0132
1532-1738
CONICET Digital
CONICET
url http://hdl.handle.net/11336/119956
identifier_str_mv Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.; Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides; Sage Publications Ltd; Food Science and Technology International; 8; 4; 9-2002; 213-221
1082-0132
1532-1738
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/abs/10.1106/108201302028554
info:eu-repo/semantics/altIdentifier/doi/10.1106/108201302028554
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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