Rheological characterization of model emulsions o/w stabilized with potato maltodextrins
Karolina Pycia
Katedra Analizy i Oceny Jakości Żywności, Wydział Technologii Żywności, Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie (Poland)
Lesław Juszczak
leslaw.juszczak@urk.edu.plKatedra Analizy i Oceny Jakości Żywności, Wydział Technologii Żywności, Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie (Poland)
Abstract
O/W emulsions are dispersed systems composed of an oil phase in an aqueous phase. Dispersions of this type are thermodynamically instable. Therefore, in order to counteract this instability, solutions of hydrocolloids such as maltodextrins are used as a dispersed phase. These substances affect not only the stability of systems, but also their rheological properties. The aim of this study was to analyze selected rheological properties of model emulsions o/w based on solutions of potato maltodextrins with three degrees of saccharification and at different concentrations. The emulsions with maltodextrin solutions were prepared using homogenization. Rheological analysis included measurement of viscoelastic properties of the emulsions and determination of viscosity curves by use of an oscillatory rheometer. A significant effect of the degree of maltodextrin saccharification and maltodextrin concentration on the apparent viscosity and viscoelastic properties of model o/w emulsions based on potato maltodextrins was found. Apparent viscosity of the emulsions was decreasing with increasing degree of maltodextrins saccharification. However, within the same degree of maltodextrin saccharification, the value of apparent viscosity increased with increasing concentration of the hydrolyzate in the aqueous phase of system. The analyzed emulsions behaved like viscoelastic body with dominance of the elastic or viscous characteristics for maltodextrin with DE 6, and maltodextrin with DE 11 or 16, respectively.
Keywords:
emulsion of o/w type, maltodextin, rheological propertiesReferences
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Authors
Karolina PyciaKatedra Analizy i Oceny Jakości Żywności, Wydział Technologii Żywności, Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Poland
Authors
Lesław Juszczakleslaw.juszczak@urk.edu.pl
Katedra Analizy i Oceny Jakości Żywności, Wydział Technologii Żywności, Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Poland
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