Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks

VERED R. KAUFMAN; NISSIM GARTI

doi:10.1111/j.1365-2621.1984.tb00348.x

Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks

VERED R. KAUFMAN, NISSIM GARTI^*

^*Corresponding author for this work

Institute of Chemistry

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

Droplets with different sizes scatter light at different wavelengths. A droplet size index (R) was developed for predicting emulsion stability and absorbance of light at 660 nm was used to evaluate the opacity of the system. Various cloudy agents were tested on both stability and cloudiness of emulsions. The presence of emulsifiers and gums affected both the stability and opacity. Best conditions for high stability and opacity were found using combinations of ester gums and emulsifiers.

Original language	English
Pages (from-to)	255-261
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	19
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1984.tb00348.x
State	Published - Apr 1984

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10.1111/j.1365-2621.1984.tb00348.x

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abstract = "Droplets with different sizes scatter light at different wavelengths. A droplet size index (R) was developed for predicting emulsion stability and absorbance of light at 660 nm was used to evaluate the opacity of the system. Various cloudy agents were tested on both stability and cloudiness of emulsions. The presence of emulsifiers and gums affected both the stability and opacity. Best conditions for high stability and opacity were found using combinations of ester gums and emulsifiers.",

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Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks

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