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《FOOD AND FERMENTATION INDUSTRIES》 1998-01
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Effects of Xanthan on Creaming of O/W Emulsions

J. G. Ma (School of Food Sci. & Tech., Wuxi Univ. of Light Industry, Wuxi, 214036) E. Dickinson M. J. W. Povey (Dept. of Food Sci., Univ. of Leeds, Leeds, LS2 9JT, UK)  
The creaming behavior of 18~20 vol % O/W emulsions containing a serious concentrations of xanthan at 27~30℃ was investigated by using ultrasonic scanning technique. The creaming profiles reveal that the stability against creaming is controlled by the amount of xanthan present in the aqueous phase. The effect on the creaming kinetics is not significant when the concentration of xanthan is below a critical value, say, Ca 0.003 wt %. However, the creaming rate pronouncedly increases with the xanthan concentration exceeding Ca 0.02 wt %. Above 0.25 wt %, the presence of xanthan can improve the storage stability of the system against creaming. The mechanism of the effect of xanthan can be explained in terms of depletion flocculation.
【CateGory Index】: TS201.7
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