Stability of alcoholic emulsions containing different caseinates as a function of temperature and storage time
Por:
Medina-Torres L., Calderas F., Gallegos-Infante J.A., González-Laredo R.F., Rocha-Guzmán N.
Publicada:
5 dic 2009
Categoría:
Colloid and Surface Chemistry
Resumen:
Alcoholic emulsions were prepared with three different caseinate batches at 3 and 4% (w/v) protein content and 16.9% (v/v) ethanol content. Two storage temperatures (25 and 40 degrees C) and three storage times (0, 25 and 45 days) were used. The rheological behaviour and particle size distribution of samples were obtained. The caseinate batches #106 and #102 stabilized the emulsion up to 45 days storage time. While emulsions prepared with caseinate batch #103 never achieve stabilization. Stability of the emulsion was also proven by addingethanol and visually detecting coalescence, the protein content showed to be crucial to reduce coalescence, for all emulsions with 4% protein content, coalescence visually appeared at higher alcohol content than for emulsion with 3% protein content. For the emulsion prepared with caseinate batch #103, coalesce was detected at the lowest alcohol concentrations (<30%), while for emulsion prepared with caseinate batch #102 coalescence was detected at the
Filiaciones:
Medina-Torres L.:
Univ Nacl Autonoma Mexico, Dept Ingn Quim, Fac Quim, Lab 213, Mexico City 04510, DF, Mexico
Calderas F.:
Univ Nacl Autonoma Mexico, Inst Invest Mat, Fac Quim, Mexico City 04510, DF, Mexico
Gallegos-Infante J.A.:
Departamento de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, 34080 Durango, Dgo., Mexico
González-Laredo R.F.:
Departamento de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, 34080 Durango, Dgo., Mexico
Rocha-Guzmán N.:
Departamento de Ing. Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, 34080 Durango, Dgo., Mexico
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