Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Detalhes bibliográficos
Autor(a) principal: Souza,Clitor Junior Fernandes de
Data de Publicação: 2012
Outros Autores: Rojas,Edwin Elard Garcia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500007
Resumo: This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.
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spelling Emulsion of systems containing egg yolk, polysaccharides and vegetable oilModelingemulsifying activityhydrophilic propertiesThis work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.Editora da UFLA2012-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500007Ciência e Agrotecnologia v.36 n.5 2012reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542012000500007info:eu-repo/semantics/openAccessSouza,Clitor Junior Fernandes deRojas,Edwin Elard Garciaeng2012-10-15T00:00:00Zoai:scielo:S1413-70542012000500007Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:14.629603Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
title Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
spellingShingle Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
Souza,Clitor Junior Fernandes de
Modeling
emulsifying activity
hydrophilic properties
title_short Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
title_full Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
title_fullStr Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
title_full_unstemmed Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
title_sort Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
author Souza,Clitor Junior Fernandes de
author_facet Souza,Clitor Junior Fernandes de
Rojas,Edwin Elard Garcia
author_role author
author2 Rojas,Edwin Elard Garcia
author2_role author
dc.contributor.author.fl_str_mv Souza,Clitor Junior Fernandes de
Rojas,Edwin Elard Garcia
dc.subject.por.fl_str_mv Modeling
emulsifying activity
hydrophilic properties
topic Modeling
emulsifying activity
hydrophilic properties
description This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.
publishDate 2012
dc.date.none.fl_str_mv 2012-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500007
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500007
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542012000500007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.36 n.5 2012
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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