【摘 要】
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Beverage emulsions are a unique class of oil-in-water (o/w) emulsions used to provide cloudy appearance,color and/or desirable aroma in the finished emulsio
【机 构】
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University Putra Malaysia(UPM), MALAYSIA
论文部分内容阅读
Beverage emulsions are a unique class of oil-in-water (o/w) emulsions used to provide cloudy appearance,color and/or desirable aroma in the finished emulsion-based product (i.e.soft drinks).In the present study,the effect of type and concentration of two supplementary emulsion components namely glycerol (0,0.5,1 and 1.5% w/w) and vegetable oil (0,2,3 and 4% w/w) on physicochemical properties of Arabic gum-based beverage emulsion was investigated.The physicochemical properties were:ξ-potential,conductivity,pH,viscosity,fluid behavior,turbidity and cloud stability.
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