EFFECT OF HOMOGENISATION PRESSURE ON EMULSION STABILITY
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2005;55(3):293–298
KEYWORDS:
ABSTRACT:
The aim of the study was to determine the effect of homogenisation parameters, arabic gum and modified starch additives on the stability of beverage emulsions. Optimal parameters for homogenisation process were determined on the basis of the characteristics of particle size of dispersed phase νs. homogenisation pressure and on the basis of results of emulsion stability measurement. The best among the analysed variants of homogenisation of emulsions with arabic gum appeared to be the application of the pressure range of 45 – 55 MPa in the first stage followed by the pressure reduction at the second stage to 1/3 of that from the first stage. The analysis of the size distribution of oil particles in the emulsions stabilized by means of arabic gum or modified starch which were homogenised under the same pressure points to the need of a proper selection of homogenisation parameters in respect of the kind of stabilisers.