Abstract
Several food proteins, together with some naturally occurring water‐soluble gums (viscosity builders) and lecithin, are evaluated as clouding agents for formulated orange drinks. The use of these three types of natural products represents a significant advantage over the present formulations in which synthetic emulsifiers and weighting agents are used. The effects of concentration of each of the above ingredients, pH, temperature and mode of preparation are explored and related to cloud stability, droplet size distribution and the opacity of the emulsion both in concentrated and diluted formulations. A mechanism for protein adsorption onto the droplets is suggested.
| Original language | English |
|---|---|
| Pages (from-to) | 259-270 |
| Number of pages | 12 |
| Journal | International Journal of Food Science and Technology |
| Volume | 26 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jun 1991 |
Keywords
- Cloudy emulsion
- essential oil
- opacity
- soy proteins
- weighting agent