Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure

The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P

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Veröffentlicht in:Food research international 2014-10, Vol.64, p.919-930
Hauptverfasser: Ng, Siou Pei, Lai, Oi Ming, Abas, Faridah, Lim, Hong Kwong, Tan, Chin Ping
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Droplet size
Emulsion
Flow behaviour
Food industries
Fundamental and applied biological sciences. Psychology
Oil blends
Palm diacylglycerol
Rheological property
Virgin coconut oil
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Zusammenfassung:The rheological properties, microstructure, textural properties, colour and droplet size distribution of mayonnaise-like emulsion models prepared using 10–30wt.% of palm olein-based diacylglycerol (POL-DAG) oil were compared with those of the control (100wt.% VCO) model. There were significant (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2014.08.045