COMPARISON OF THE RHEOLOGICAL BEHAVIORS OF SOLUTIONS AND FORMULATED OIL IN WATER EMULSIONS CONTAINING ARABIC GUM

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AMIRI S.; RADI M.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:3 (39) Page(s): 5-14

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Title

COMPARISON OF THE RHEOLOGICAL BEHAVIORS OF SOLUTIONS AND FORMULATED OIL IN WATER EMULSIONS CONTAINING ARABIC GUM

Author(s)

AMIRI S. | RADI M. | Issue Writer Certificate

Keywords

ARABIC GUMQ2

EMULSIONQ2

RHEOLOGYQ2

STABILITYQ1

Abstract

Introduction: ARABIC GUM is a high applicable substance in the food industry as it has good functional properties as well as worthy health characteristics. In this study, it was aimed to compare the rheological properties of ARABIC GUM in aqueous solutions and oil in water (O/W) EMULSIONs containing different concentrations of ARABIC GUM.Materials and Methods: Solutions and EMULSIONs with different concentrations of ARABIC GUM (0.1, 5, 10 and 20%) were prepared and their viscosities were determined. The EMULSION STABILITY of the prepared EMULSIONs was also measured and their microstructures were evaluated using optical microscope.Results: The viscosity of solutions and EMULSIONs containing ARABIC GUM was increased with gum concentration. ARABIC GUM showed Newtonian behavior in the tested mediums, although a shear thinning behavior was observed for EMULSION stabilized with 20% ARABIC GUM. According to ‘‘Ostwald–de Waele’’ model, the consistency (k) of all samples, both solutions and EMULSIONs was increased and the flow index (n) values were near to 1 indicating a Newtonian behavior. Rheological behaviors of all samples were modeled with Power law and Casson models with great correlation coeffients. Addition of ARABIC GUM increased the EMULSION STABILITY of O/W EMULSIONs. This STABILITY was increased with increasing gum concentrations.Conclusion: The rheological behavior of ARABIC GUM was similar to both solutions and EMULSIONs. According to the results of this study, ARABIC GUM can be used as an effective stabilizer as well as a very efficient emulsifier as it emulsified the EMULSIONs well in low concentration (0.1%).

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References

RHEOLOGY OF EMULSIONS

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APA: Copy

AMIRI, S., & RADI, M.. (2013). COMPARISON OF THE RHEOLOGICAL BEHAVIORS OF SOLUTIONS AND FORMULATED OIL IN WATER EMULSIONS CONTAINING ARABIC GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(3 (39)), 5-14. SID. https://sid.ir/paper/143273/en

Vancouver: Copy

AMIRI S., RADI M.. COMPARISON OF THE RHEOLOGICAL BEHAVIORS OF SOLUTIONS AND FORMULATED OIL IN WATER EMULSIONS CONTAINING ARABIC GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(3 (39)):5-14. Available from: https://sid.ir/paper/143273/en

IEEE: Copy

S. AMIRI, and M. RADI, “COMPARISON OF THE RHEOLOGICAL BEHAVIORS OF SOLUTIONS AND FORMULATED OIL IN WATER EMULSIONS CONTAINING ARABIC GUM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 3 (39), pp. 5–14, 2013, [Online]. Available: https://sid.ir/paper/143273/en

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