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Information Journal Paper

Title

EVALUATION OF LEPIDIUM SATIVUM SEED GUM EFFECT ON PHYSICAL STABILITY AND FLOW PROPERTIES OF OIL-IN-WATER EMULSION PREPARED BY HIGH-SPEED DISPERSING

Pages

  116-126

Abstract

 Increasing manufacturers demand to replacing synthetic gums with natural and native intergradient, created the idea of this study. The aim of this research is to evaluate the properties of oil in water EMULSIONs in the presence of the LEPIDIUM SATIVUM SEED GUM and its stability and/or emulsifying behavior. Surface and INTERFACIAL TENSION, particle size, zeta potential, creaming index and rheological properties such as viscosity, consistency coefficient and flow behavior index were measured. LEPIDIUM SATIVUM SEED GUM used as 0-1% (w/v) proportions. The lowest surface and INTERFACIAL TENSION were obtained for the concentrations of 1 and 0.5% respectively. Particle size decreased with increasing quantities of gum expect for 1% concentration. At 0.25% concentration for aqueous solutions and 1% for EMULSIONs, zeta potential showed the most negative values. Non-Newtonian and shear thinning behavior for all EMULSIONs containing gum were observed. Every EMULSIONs were stable during 28 days.

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    APA: Copy

    NAJAF NAJAFI, M., & FAZELI, A.. (2017). EVALUATION OF LEPIDIUM SATIVUM SEED GUM EFFECT ON PHYSICAL STABILITY AND FLOW PROPERTIES OF OIL-IN-WATER EMULSION PREPARED BY HIGH-SPEED DISPERSING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(64), 116-126. SID. https://sid.ir/paper/72656/en

    Vancouver: Copy

    NAJAF NAJAFI M., FAZELI A.. EVALUATION OF LEPIDIUM SATIVUM SEED GUM EFFECT ON PHYSICAL STABILITY AND FLOW PROPERTIES OF OIL-IN-WATER EMULSION PREPARED BY HIGH-SPEED DISPERSING. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(64):116-126. Available from: https://sid.ir/paper/72656/en

    IEEE: Copy

    M. NAJAF NAJAFI, and A. FAZELI, “EVALUATION OF LEPIDIUM SATIVUM SEED GUM EFFECT ON PHYSICAL STABILITY AND FLOW PROPERTIES OF OIL-IN-WATER EMULSION PREPARED BY HIGH-SPEED DISPERSING,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 64, pp. 116–126, 2017, [Online]. Available: https://sid.ir/paper/72656/en

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