THE VISCOELASTICITY AND STABILITY OF CORN OIL-IN-WATER EMULSIONS STABILISED BY WATER SOLUBLE MEAT PROTEINS AND MONO- AND DI-GLYCERIDES |
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| Authors: | A. Martinez-Mendoza P. Sherman |
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| Affiliation: | Department of Food and Nutritional Sciences , King's College (University of London) , Campden Hill Road, London, W8 7AH, England |
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| Abstract: | The viscoelastic properties and stability of concentrated corn oil-in-water emulsions stabilised with 2.0% water soluble meat proteins (WSMP) were examined before, and after, partial replacement of WSMP by a blend of mono- and di-glycerides at pH 2.5 - 7.5. Using protein/glycerides mixtures improvements were observed, the level depending on protein/glycerides ratio, mono-/ di-glyceride ratio within the glycerides component, and pH. It is suggested that protein and glycerides associate to form a complex at the critical values of the three variables at which maximum improvement was observed. |
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