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The influence of food emulsifiers on fat and sugar dispersions in oils. II. Rheology, colloidal forces
YKI – Ytkemiska institutet.
1992 (English)In: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 69, 718-727 p.Article in journal (Refereed)
Abstract [en]

The influence of food emulsifiers on the viscoelastic properties (storage modulus and yield value) of fat and sugar dispersions in vegetable oils has been investigated. It was found that almost all of the emulsifiers tested influence the rheology of the dispersions. The magnitude and the direction of the rheological changes depend on both the type and amount of emulsifier. In most cases relatively small changes occur, especially for fat crystals. Generally speaking, the largest changes are caused by lecithins and saturated monoglycerides. The magnitudes of colloidal forces and the equilibrium distances between the particles have been estimated from the rheological network model of van den Tempel and from the correlation of the yield value to the interaction energy by Gillespie et. al.. The results indicate that van der Waals forces alone can not be responsible for the interparticle interaction in fat or sugar dispersions. The formation of water bridges is discussed as a probable source of interaction in both cases. Further, the validity of the network model for the fat and sugar dispersions in oils is questionable.

Place, publisher, year, edition, pages
1992. Vol. 69, 718-727 p.
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-26998OAI: oai:DiVA.org:ri-26998DiVA: diva2:1054001
Note
A758Available from: 2016-12-08 Created: 2016-12-08Bibliographically approved

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