Influence of time-temperature treatments on the emulsifying properties of gum acacia in beverage emulsions

Roberto A. Buffo, Gary A. Reineccius, Gary W. Oehlert

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

Response surface was used to evaluate the significance of time-temperature treatments on gum acacia solutions with respect to the stability of gum acacia-based dilute beverage emulsions. Treatments ranked from a minimum of pasteurization (30 min at 62.5°C) to a maximum just before inducing protein precipitation from the gum (90 min at 100°C). Heat treatment improved emulsion stability to a greater extent in Acacia seyal than Acacia senegal samples, with optimum values around 80°C and 60 min for both species. Response surface was statistically significant in Seyal but not in Senegal.

Original languageEnglish (US)
Pages (from-to)341-345
Number of pages5
JournalJournal of Food Engineering
Volume51
Issue number4
DOIs
StatePublished - Mar 1 2002

Keywords

  • Beverage emulsions
  • Emulsifier
  • Emulsion stability
  • Gum acacia
  • Heat treatment

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