RHEOLOGICAL PROPERTIES AND APPLICATIONS OF MESQUITE TREE (PROSOPIS JULIFLORA) GUM. 3. THE INFLUENCE OF MESQUITE GUM OH THE INTERFACIAL TENSION BETWEEN OIL AND WATER |
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| Authors: | EJ Vernon-Carter P Sherman |
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| Institution: | Department of Food Science , Queen Elizabeth College (University of London) , Campden Hill Road, London , W8 7AH , England |
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| Abstract: | The influence of mesquite gum on the interfacial tension between liquid paraffin and distilled water has been studied as a function of gum concentration, pH, and added NaCl or CaCl2. The time dependence of the reduction in interfacial tension was influenced by all three variables. Diffusion to the oil-water interface was the dominant factor in the initial decrease of interfacial tension when low mesquite gum concentrations were used. Reconformation of molecules adsorbed at the oil-water interface controlled the reduction in interfacial tension at longer times when using more concentrated gum solutions. |
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