Stability and rheology of dispersions containing polysaccharide, oleic acid and whey protein isolate

Vahid Samavati, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar, Mahmoud Omid, A. L. I. Mehdinia

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The effects of whey protein isolate (WPI; 2, 4% [w/w]), xanthan gum (XG; 0.5, 1% [w/w]) and oleic acid phase volume fraction (5, 10% [v/v]) on the stability and rheological properties were investigated. The droplet size distribution, creaming index and rheological properties of dispersions were measured. Results showed that both G' and G? increased with xanthan and oil phase volume fraction. However, the viscoelastic behavior was mainly governed by the XG content. The shear-thinning behavior of both aqueous dispersions (continuous phases) and emulsions was successfully modeled with power law and Cross models; the power law model was found to better describe the flow behavior of dispersions. Droplet size distribution was measured by light scattering; microscopic observations revealed a flocculated system. An increase in XG, WPI concentration and oil volume fraction resulted in a decrease in creaming index of emulsions, with XG concentration having the dominant effect.
Original languageEnglish
JournalJournal of Texture Studies
Volume43
Issue number1
Pages (from-to)63-76
Number of pages14
ISSN0022-4901
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Food Science
  • Pharmaceutical Science
  • Droplet size
  • Oil fraction
  • Polysaccharide
  • Rheology
  • Stability
  • WPI
  • Aqueous dispersions
  • Continuous phasis
  • Cross model
  • Droplet size distributions
  • Droplet sizes
  • Flow behaviors
  • Microscopic observations
  • Oil fractions
  • Oil phase
  • Phase volume fraction
  • Power law
  • Power law model
  • Rheological property
  • Shear-thinning behavior
  • Viscoelastic behaviors
  • Whey protein isolate
  • Xanthan Gum
  • Convergence of numerical methods
  • Drops
  • Elasticity
  • Emulsification
  • Flocculation
  • Oleic acid
  • Polysaccharides
  • Size distribution
  • Unsaturated fatty acids
  • Volume fraction
  • Dispersions

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