Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract
Summary Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stab...
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| Veröffentlicht in: | International journal of food science & technology 1995-12, Vol.30 (6), p.773-781 |
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| container_title | International journal of food science & technology |
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| creator | RUSTOM, ISMAIL Y.S. LÓPEZ-LEIVAL, MIGUEL H. NAIR, BABOO M. |
| description | Summary
Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stability (ES) and sedimentation index (SI) by 5–11% and 15% respectively, compared to homogenization at 60°C. Homogenization with gum arabic increased the ES and viscosity by 17–22% and 127–176% respectively, and decreased SI by 26–38%. Homogenization with soya lecithin increased the ES and viscosity by 28–33% and 16–18% respectively, and decreased SI by 35–44%. Homogenization with Recodan EMS® (monodiglycerides + glycerol monostearates + soya lecithin) or Recodan CM® (monodiglycerides + glycerol monostearates + guar gum + carrageenan) increased the ES and colour lightness (L*) by 43–60% and 12% respectively, and decreased SI by 44–48%. Addition of Recodan CM® increased the viscosity by 482%. ES and L* increased with pressure. Extracts homogenized without emulsifier, with gum arabic, soya lecithin or Recodan EMS® were Newtonian whereas the extract homogenized with Recodan CM® was pseudoplastic. |
| doi_str_mv | 10.1111/j.1365-2621.1995.tb01424.x |
| format | Article |
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Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stability (ES) and sedimentation index (SI) by 5–11% and 15% respectively, compared to homogenization at 60°C. Homogenization with gum arabic increased the ES and viscosity by 17–22% and 127–176% respectively, and decreased SI by 26–38%. Homogenization with soya lecithin increased the ES and viscosity by 28–33% and 16–18% respectively, and decreased SI by 35–44%. Homogenization with Recodan EMS® (monodiglycerides + glycerol monostearates + soya lecithin) or Recodan CM® (monodiglycerides + glycerol monostearates + guar gum + carrageenan) increased the ES and colour lightness (L*) by 43–60% and 12% respectively, and decreased SI by 44–48%. Addition of Recodan CM® increased the viscosity by 482%. ES and L* increased with pressure. Extracts homogenized without emulsifier, with gum arabic, soya lecithin or Recodan EMS® were Newtonian whereas the extract homogenized with Recodan CM® was pseudoplastic.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.1995.tb01424.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Emulsion stability ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; peanut beverage ; sedimentation</subject><ispartof>International journal of food science & technology, 1995-12, Vol.30 (6), p.773-781</ispartof><rights>1996 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4833-f7c093e2f239cf86ac10f07012a1169b17b3d66e67ec39f0ab5cf22a5661a6173</citedby><cites>FETCH-LOGICAL-c4833-f7c093e2f239cf86ac10f07012a1169b17b3d66e67ec39f0ab5cf22a5661a6173</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1995.tb01424.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1995.tb01424.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3056159$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>RUSTOM, ISMAIL Y.S.</creatorcontrib><creatorcontrib>LÓPEZ-LEIVAL, MIGUEL H.</creatorcontrib><creatorcontrib>NAIR, BABOO M.</creatorcontrib><title>Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract</title><title>International journal of food science & technology</title><description>Summary
Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stability (ES) and sedimentation index (SI) by 5–11% and 15% respectively, compared to homogenization at 60°C. Homogenization with gum arabic increased the ES and viscosity by 17–22% and 127–176% respectively, and decreased SI by 26–38%. Homogenization with soya lecithin increased the ES and viscosity by 28–33% and 16–18% respectively, and decreased SI by 35–44%. Homogenization with Recodan EMS® (monodiglycerides + glycerol monostearates + soya lecithin) or Recodan CM® (monodiglycerides + glycerol monostearates + guar gum + carrageenan) increased the ES and colour lightness (L*) by 43–60% and 12% respectively, and decreased SI by 44–48%. Addition of Recodan CM® increased the viscosity by 482%. ES and L* increased with pressure. Extracts homogenized without emulsifier, with gum arabic, soya lecithin or Recodan EMS® were Newtonian whereas the extract homogenized with Recodan CM® was pseudoplastic.</description><subject>Biological and medical sciences</subject><subject>Emulsion stability</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>peanut beverage</subject><subject>sedimentation</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNqVkEtv1DAURi0EEkPhP0QIsUvwI7YnbBCq-i6wKIildce9ph7yqu2Imf76Ospo9nhj2ffzub6HkPeMViyvT9uKCSVLrjirWNPIKm0oq3ld7V6Q1bH0kqxoI2kpay5ekzcxbimlXOh6Rfoz59CmYnAFdlMbvfMYirQfsYD-vngYuuEP9v4Jkh_6ImE3YoA0haU8BoxxPuTa-LCP3kKbL4ccSh7jTB0R-ikVuEsBbHpLXjloI7477Cfk1_nZz9PL8vbHxdXp19vS1mshSqctbQRyx0Vj3VqBZdRRTRkHxlSzYXoj7pVCpdGKxlHYSOs4B6kUA8W0OCEfF27-zOOEMZnOR4ttCz0OUzRcC539rXPw8xK0YYgxoDNj8B2EvWHUzIrN1swezezRzIrNQbHZ5ccfDl0g5sldgN76eCQIKhWTTY59WWL_fIv7_2hgrq7P77QWmVAuBB8T7o4ECH-NypNI8_v7hbm5FvLu5lKbb-IZLZOh_Q</recordid><startdate>199512</startdate><enddate>199512</enddate><creator>RUSTOM, ISMAIL Y.S.</creator><creator>LÓPEZ-LEIVAL, MIGUEL H.</creator><creator>NAIR, BABOO M.</creator><general>Blackwell Publishing Ltd</general><general>Blackwell Science</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>199512</creationdate><title>Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract</title><author>RUSTOM, ISMAIL Y.S. ; LÓPEZ-LEIVAL, MIGUEL H. ; NAIR, BABOO M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4833-f7c093e2f239cf86ac10f07012a1169b17b3d66e67ec39f0ab5cf22a5661a6173</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Biological and medical sciences</topic><topic>Emulsion stability</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>peanut beverage</topic><topic>sedimentation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>RUSTOM, ISMAIL Y.S.</creatorcontrib><creatorcontrib>LÓPEZ-LEIVAL, MIGUEL H.</creatorcontrib><creatorcontrib>NAIR, BABOO M.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>RUSTOM, ISMAIL Y.S.</au><au>LÓPEZ-LEIVAL, MIGUEL H.</au><au>NAIR, BABOO M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract</atitle><jtitle>International journal of food science & technology</jtitle><date>1995-12</date><risdate>1995</risdate><volume>30</volume><issue>6</issue><spage>773</spage><epage>781</epage><pages>773-781</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Peanut extract (90.4% moisture, 3% protein and 4.5% fat, w/w) was homogenized using a two‐valve homogenizer and the effects of emulsifier and homogenization temperature and pressure on the physical properties were studied. Homogenization without emulsifier at 72°C increased the emulsion stability (ES) and sedimentation index (SI) by 5–11% and 15% respectively, compared to homogenization at 60°C. Homogenization with gum arabic increased the ES and viscosity by 17–22% and 127–176% respectively, and decreased SI by 26–38%. Homogenization with soya lecithin increased the ES and viscosity by 28–33% and 16–18% respectively, and decreased SI by 35–44%. Homogenization with Recodan EMS® (monodiglycerides + glycerol monostearates + soya lecithin) or Recodan CM® (monodiglycerides + glycerol monostearates + guar gum + carrageenan) increased the ES and colour lightness (L*) by 43–60% and 12% respectively, and decreased SI by 44–48%. Addition of Recodan CM® increased the viscosity by 482%. ES and L* increased with pressure. Extracts homogenized without emulsifier, with gum arabic, soya lecithin or Recodan EMS® were Newtonian whereas the extract homogenized with Recodan CM® was pseudoplastic.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1995.tb01424.x</doi><tpages>9</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 1995-12, Vol.30 (6), p.773-781 |
| issn | 0950-5423 1365-2621 |
| language | eng |
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| source | Wiley Journals; Oxford Journals Open Access Collection |
| subjects | Biological and medical sciences Emulsion stability Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology peanut beverage sedimentation |
| title | Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract |
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