Conclusions
The emulsifier has an influence on the emulsion inversion point and on its rheological behavior. The amount of emulsifier used also influences these parameters. The concentration of the emulsifier increases the stability of the emulsions by forming smaller drop- lets, while the viscosity is more dependent on uniformity of the droplets, not only on the droplet size. Emulsions prepared with 2 wt% of lecithin inverted in an interval of 80–82.5 vol.% of the oil phase and those prepared with 5wt% had an interval of 85–82.5 vol.%. Emulsions prepared with Tween 80 inverted in an interval of 85–82.5 vol.% when stirred at 4000 rpm, while those prepared at 9000 rpm had an interval of 87.5–85 vol.%. The oscilla- tory tests showed that while the emulsions prepared using Tween 80 exhibited concentrated solution behavior, the emulsions pre- pared with lecithin exhibited strong gel behavior.
Acknowledgments
The authors are grateful for the scholarship provided by CAPES, as well as the research grant and support of the Graduation Program of Food Engineering (Federal University of Paraná, Curitiba, Brazil)
Conclusions
The emulsifier has an influence on the emulsion inversion point and on its rheological behavior. The amount of emulsifier used also influences these parameters. The concentration of the emulsifier increases the stability of the emulsions by forming smaller drop- lets, while the viscosity is more dependent on uniformity of the droplets, not only on the droplet size. Emulsions prepared with 2 wt% of lecithin inverted in an interval of 80–82.5 vol.% of the oil phase and those prepared with 5wt% had an interval of 85–82.5 vol.%. Emulsions prepared with Tween 80 inverted in an interval of 85–82.5 vol.% when stirred at 4000 rpm, while those prepared at 9000 rpm had an interval of 87.5–85 vol.%. The oscilla- tory tests showed that while the emulsions prepared using Tween 80 exhibited concentrated solution behavior, the emulsions pre- pared with lecithin exhibited strong gel behavior.
Acknowledgments
The authors are grateful for the scholarship provided by CAPES, as well as the research grant and support of the Graduation Program of Food Engineering (Federal University of Paraná, Curitiba, Brazil)
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