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 language | English (US) |
|---|---|
| Pages (from-to) | 341-345 |
| Number of pages | 5 |
| Journal | Journal of Food Engineering |
| Volume | 51 |
| Issue number | 4 |
| DOIs | |
| State | Published - Mar 2002 |
Keywords
- Beverage emulsions
- Emulsifier
- Emulsion stability
- Gum acacia
- Heat treatment