Linked Life Data

11087519

Source:http://linkedlifedata.com/resource/pubmed/id/11087519

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
2001-1-12
pubmed:abstractText
The influence of weighting agents and sucrose on gravitational separation in 1 wt % oil-in-water emulsions was studied by measuring changes in the intensity of backscattered light from the emulsions with height. Emulsions with different droplet densities were prepared by mixing weighting agents [brominated vegetable oil (BVO), ester gum (EG), damar gum (DG), or sucrose acetate isobutyrate (SAIB)] with soybean oil prior to homogenization. Sedimentation or creaming occurred when the droplet density was greater than or lower than the aqueous phase density, respectively. The weighting agent concentrations required to match the oil and aqueous phase densities were 25 wt % BVO, 55 wt % EG, 55 wt % DG, and 45 wt % SAIB. The efficiency of droplet reduction during homogenization also depended on weighting agent type (BVO > SAIB > DG, EG) due to differences in oil phase viscosity. The influence of sucrose (0-13 wt %) on the creaming stability of 1 wt % soybean oil-in-water emulsions was also examined. Sucrose increased the aqueous phase viscosity (retarding creaming) and increased the density contrast between droplets and aqueous phase (accelerating creaming). These two effects largely canceled one another so that the creaming stability was relatively insensitive to sucrose concentration.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:volume
48
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
5561-5
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2000
pubmed:articleTitle
Impact of weighting agents and sucrose on gravitational separation of beverage emulsions.
pubmed:affiliation
Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't