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The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied. Emulsions with 20% oil were less stable than those with 40% oil with a fast-cooling rate; however, stability increased when the emulsions were cooled slowly. Stability was also affected by oil and droplet size; the smaller the droplet the more stable the system. Smaller droplets (i.e., VLPH, HPH) had an effect on crystallization by delaying the onset of the crystal formation, which was promoted in emulsions with larger droplets (i.e., HS); 20% o/w emulsion crystallization was delayed more than 40%; and in emulsions crystallized using a slow-cooling rate, the crystal formation was less inhibited (i.e., crystals formed at a higher onset temperature [Ton], but at lower Tc) than when using a fast-cooling rate. The formation of lipid crystals either helped stabilize (small droplets) the emulsion and melted in a less fractionated manner or destabilized (big droplets) the emulsion. In addition, fast-cooling rates have greater fractionation than slow-cooling rates. Due to the greater stability of VLPH emulsions after thawing from being at -10 °C for 3 h, DHA was added to evaluate its effect on flavor (besides the effect on stability) of the emulsion. A descriptive panel was used to evaluate four attributes: oxidized, rancid, fishy, and buttery. The panelists were given samples after 72 h, because contrary to the TBA analysis which showed no significant differences between samples with and without DHA, the fishy smell was evident. The sensory evaluation results showed that there was a significant (p < 0.05) difference in fishiness between the VLPH emulsions with and without DHA, and that the odor was repulsive. No significance was seen for rancid and buttery flavors, and only a marginal significance was seen for oxidized.

Tyrimo tikslas – sumodeliuoti a/v emulsinę sistemą su linų sėmenų aliejumi ir biofarmaciniu tyrimu in vitro nustatyti sistemos sudėties ir vaisto formos įtaką modelinės hidrofilinės medžiagos išsiskyrimui iš a/v emulsinės sistemos. Tyrimo uždaviniai: nustatyti linų sėmenų aliejui reikalingą HLB skaičių ir sumodeliuoti a/v emulsinę sistemą; sumodeliuoti a/v emulsinę sistemą, kai aliejinė fazė – linų sėmenų aliejus ir ištirti fizikocheminius rodiklius; nustatyti modeliuojamos emulsinės sistemos stabilumą po 1 mėnesio pagal įvertintus fizikocheminius rodiklius; įterpti modelinę medžiagą – askorbo rūgštį į sumodeliuotą emulsinę sistemą ir ištirti askorbo rūgšties išsiskyrimą iš emulsinės sistemos tyrimu in vitro per pusiau pralaidžią membraną. Atlikus tyrimus nustatyta, kad linų sėmenų aliejui reikalingas HLB skaičius a/v emulsijai yra 7,51. Tirtos emulsinės sistemos, kurių aliejinė fazė: 20%, 30%, 50% ir 60% linų sėmenų aliejus, vandeninė terpė: išgrynintas vanduo, 0,5% ir 1% chitozano tirpalas ir 20% nuo aliejinės fazės emulsiklių spano 80 ir tvino 80 mišinys. Nustatyta, kad linų sėmenų aliejus ir chitozano tirpalas didina emulsijų klampumą, o chitozano tirpalas didina emulsijų rūgštingumą taip stabilizuodamas emulsijas ir suteikdamas dermatologiniams preparatams pageidaujamą rūgštinę pH reikšmę bei užlaikantis emulsijų išsisluoksniavimą. Sumodeliuota ir atrinkta a/v emulsinė sistema, kurios aliejinė fazė 50 proc. linų sėmenų aliejus, o vandeninė terpė 1 proc. chitozano... [toliau žr. visą tekstą] / Purpose of the research – design oil-in-water emulsion system with linseed oil and in vitro biopharmaceutical research determine system composition and drug form influence on hydrophilic agent release from o/w emulsion system. Task of the research: determine linseed oil required HLB value and design o/w emulsion system; design o/w emulsion system, when oil phase – linseed oil and study physico – chemical properties; establish emulsion system stability after 1 month by physico – chemical properties; incorporate ascorbic acid in emulsion system and investigate ascorbic acid release from emulsion system research in vitro through semi – permeable membrane. Studies showed that the required HLB of linseed oil for o/w emulsion is 7,51. Investigated emulsion systems, which oil phase was 20%, 30%, 50% and 60% linseed oil, aqueous phase – purified water, 0,5% and 1% chitosan solution also emulsifiers span 80 and tween 80 concentration was 20% by weight of the oil phase. It is established that linseed oil and chitosan solution also increase emulsions viscosity and delay emulsions creaming. Also chitosan solution increase emulsions acidity, stabilizes them and provide desired acid pH for dermatological preparations. Desighed and selected o/w emulsion system, which oil phase is 50% linseed oil, aqueous phase 1% chitosan solution according to microstucture, viscosity and pH value. This emulsion stayed stable during 1 month storage. Studies also showed that hydrophilic agent – ascorbic... [to full text]

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions. Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation. The results showed that the most likely mechanisms for the prooxidant activity of free fatty acids is through their ability to increase the negatively charge on emulsion droplets that in turn could attract the cationic transition metals to the emulsion droplet surface where they can interact with lipid and thus promote oxidation. The prooxidant activity of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic < linoleic < oleic. Surprisingly, an increase in the degree of unsaturation of the free fatty viii acids lowered the ability of the free fatty acids to promote oxidation which may be due to their differences in geometric shape thus influencing their ability to access the emulsion droplet interface and increase the negative charge. Overall, free fatty acids are strong prooxidants in oil-in-water emulsions. This prooxidant activity is dependent not only on their concentration but also on the molecular structure of the fatty acid. Addition of mono- and diacylglycerols in oil-in-water emulsions showed an antioxidative effect in both non-stripped and stripped soybean oil. Addition of 1-monooleoylglycerol only had a small impact on the oxidative stability of non-stripped soybean oil-in-water emulsions but did inhibit lipid oxidation in emulsions prepared with stripped soybean. Much stronger antioxidant activity was observed upon the addition of 1,2-dioleoyl-sn-glycerol to both non-stripped and stripped soybean oil-in-water emulsions. Both lipid hydroperoxide and hexanal formation decreased with increasing 1,2-dioleoyl-sn-glycerol concentrations with 2.5% 1,2-dioleoyl-sn-glycerol almost completely preventing hydroperoxide and hexanal production over the course of the study. Overall, these results suggest that diacylglycerols could be an effective antioxidant in oil-in-water emulsions which possibility due to their ability to form a liquid crystal phase which could form a physical barrier that decreases interactions between unsaturated fatty acids in the emulsion droplet core and prooxidants or oxygen in the aqueous phase of the emulsion. However, the antioxidant mechanism of diacylglycerols is not currently understood and needs further investigation.

High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared to the coarse emulsions which were prepared with colloid mill homogenization. Stability of emulsions was determined comparatively by using an analytical photo-centrifuge device employing a novel analysis technology. Whey protein isolate (WPI) was used as an emulsifier in combination with a food polysaccharide as a stabilizer. The polysaccharides used were xanthan gum, guar gum and locust bean gum which are widely used stabilizing ingredients in food industry. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities. The finer emulsions obtained with this homogenization technique led to distinctive improvements in emulsion stability. On the other hand, the improvements in stability by HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations with higher oil content. Apart from these, HHP treatment was found to be relatively more contributing to the enhancements in viscoelastic properties.

Orientadores: Ranulfo Monte Alegre, Mauro de Paula Moreira / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T03:48:09Z (GMT). No. of bitstreams: 1 Andrade_VivianTavaresde_M.pdf: 509667 bytes, checksum: c01614971b8549f57b3ad1b82a597e93 (MD5) Previous issue date: 2007 / Resumo: Neste trabalho foram construídos cinco tipos de hidrociclones, seguindo as geometrias recomendadas por Rietema (1961) e Bradley (1965), para avaliação da eficiência de separação de óleo emulsionado em água. O objetivo foi maximizar a eficiência do hidrociclone como prédepurador de águas residuárias. Emulsões de óleo em água e soluções com partículas de carvão e Sacaromyces cerevisiae foram mantidas num tanque de alimentação com agitador mecânico, para completa homogeneização das emulsões e suspensões. Os hidrociclones foram alimentados por meio de uma bomba centrífuga. Um dos hidrociclones tinha uma parte cônica no topo, sem a presença do tubo inserido na parte cilíndrica (CM1). Em um segundo modelo (CM2) foi introduzido uma rosca sem fim com onze passos, na parte cilíndrica do hidrociclone para aumentar o tempo de residência das partículas no campo centrífugo. O hidrociclone (CM3) foi diferenciado do CM2 pela inserção de um tubo cilíndrico na parte central. O hidrociclone (CM4) foi diferenciado do modelo de Bradley pela inserção de uma rosca sem fim. Também foi construído um hidrociclone modelo de Bradley para fins de comparação. Amostras foram coletadas na alimentação, underflow e overflow para posterior determinação da concentração de óleo emulsionado em água. O método de DQO, conforme descrito no Standard Methods, foi usado na determinação da concentração de óleo, usando uma curva padrão. A eficiência global do hidrociclone de Bradley foi maior que dos modelos CM1 e CM2, entretanto a eficiência global de separação desses hidrociclones operando sob condições de reciclo foi significativamente maior que em modo contínuo. O hidrociclone CM2 apresentou maior eficiência que o modelo CM1. O hidrociclone CM3 não apresentou diferença significativa de eficiência global em relação ao modelo tradicional de Bradley, apresentando eficiência global semelhante à do hidrociclone CM2 operando em sistema de reciclo, portanto em relação ao CM2, o hidrociclone CM3 foi um pouco mais eficiente. A eficiência global do hidrociclone CM4 foi semelhante à apresentada pelo hidrociclone de Bradley. Os hidrociclones estudados não foram eficientes para a concentração de células de Saccharomyces cerevisiae e nem na separação de finas partículas de carvão / Abstract: In this work five different hydrocyclones were constructed based on geometry recommended by Rietema (1961) and Bradley (1965), for evaluation of the efficiency to separate emulsified oil from water. Its aim was to maximize the hydrocyclone efficiency as wastewater pre-depurator. Oil-in-water emulsions and solutions with particles of coal and Sacaromyces cerevisiae in water were maintained in a agitate tank to ensure the complete homogenization of the emulsions and solutions. The hydrocyclones were feed through a centrifugal pump. One of the hydrocyclones has two conical parts and one cylindrical part (CM1). In a second model a static screw with eleven threads was inserted in the cylindrical part of the hydrocyclone to increase the course of the particles in the centrifugal field (CM2). The hydrociclone (CM3) was differentiated of CM2 for the insertion of a tube in its central part. The hydrocyclone (CM4) was constructed from Bradley model hydrocyclone for the insertion of a static screw with six threads. Also it was constructed a Bradley model for ends of comparisons. Samples of the water-oil emulsion were collected at the feed, underflow and overflow to determined the oil concentration. The COD test, as recommended by Standard Methods, was used to determine the oil concentration, after the sample dilution. The overall efficiency of separation oil of the Bradley model hydrocyclone was better than the hydrocyclones CM1 and CM2, therefore the overall efficiency of separation of these hydrocyclones operating in recycle was significantly higher than without recycle, under same operating conditions. The CM2 model had overall efficiency higher than the CM1 model. No higher significant difference was found with the increase of the power pump, as well as no higher significant difference of overall efficiency was found between CM3 and Bradley model hydrocyclones. The hydrocyclones studied cannot efficiently separate Sacaromyces cerevisiae or coal powder from water with high efficiencies / Mestrado / Mestre em Engenharia de Alimentos

Les émulsions doubles de type eau-dans-huile-dans-eau (E/H/E) sont des systèmes dans lesquels des globules gras sont dispersés dans une phase continue aqueuse. De par leur structure compartimentée, ces systèmes permettent d’encapsuler des composés hydrosolubles au niveau des gouttelettes aqueuses internes. Néanmoins, leur utilisation requiert la maîtrise de leur stabilité thermodynamique et la compréhension des mécanismes mis en jeu au cours de la libération des espèces encapsulées. C’est dans ce contexte que différents paramètres de formulation, i.e., nature de l’huile, concentration en émulsifiant hydrophile, fraction volumique en globules gras, complexation de l’espèce encapsulée ont été testés de manière à appréhender leur influence sur la libération des ions magnésium. Les constituants utilisés pour la préparation des émulsions E/H/E sont de grade alimentaire en vue de leur application dans les secteurs pharmaceutique ou alimentaire. La fuite des ions magnésium s’effectue essentiellement par un mécanisme de diffusion/perméation. Un modèle basé sur la diffusion du magnésium à travers la phase huileuse a été proposé, prenant en compte le coefficient de perméation de l’espèce ionique, la chélation du magnésium et l’ajustement des pressions osmotiques entre les phases interne et externe. Ainsi, le coefficient de permétation dépend de la localisation et de la concentration du chélatant, mais n’est que faiblement influencé par la pression osmotique. De plus, ce coefficient évolue au cours du temps notamment pour les fractions volumiques en globules gras élevés. / Double water-in-oil-in-water (W/O/W) emulsions are systems in which fat globules are dispersed in an aqueous continuous phase. They provide a compartmented structure that allows the encapsulation of hydrosoluble compounds in the internal aqueous droplets. Nevertheless, the application of multiple emulsions is limited by their thermodynamical instability and the possible diffusion of hydrosoluble matter from one aqueous phase to the other one through the oil layer. In this context, the influence of several formulation parameters (oil nature, hydrophilic emulsifier concentration, oil globule mass fraction, complexation of the encapsulated species) was investigated relatively to magnesium release. All the ingredients used were food grade to match pharmaceutical and food application requirements. Magnesium leakage occurred without film rupturing. A model based on diffusion was proposed in which the rate of release was determined by the permeation coefficient of magnesium across the oil phase, by magnesium chelation and by the osmotic pressure mismatch between the internal and external aqueous phases. The permeation coefficient depended on the chelating agent location and concentration but was poorly influenced by the osmotic pressure. Moreover, the permeation coefficient evolved with time, especially at high oil globule fractions.

Made available in DSpace on 2014-12-17T15:42:03Z (GMT). No. of bitstreams: 1 ClaudiaASM.pdf: 1242411 bytes, checksum: c3160a204092117e2180c02e3fd1b0bc (MD5) Previous issue date: 2008-11-12 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / Cutting fluids are lubricants used in metal-mechanical industries. Their complex composition varies according to the type of operation carried out, also depending on the metals under treatment or investigation. Due to the high amount of mineral oil produced in Northeastern Brazil, we have detected the need to better use this class of material. In this work, two novel formulations have been tested, both based on naphthenic mineral oil and additives, such as: an emulsifying agent (A), an anticorrosion agent (B), a biocide (C) and an antifoam agent (D). Each formulation was prepared by mixing the additives in the mineral oil at a 700-rpm stirring velocity for 10 min, at 25?C, employing a 24 factorial planning. The formulations were characterized by means of density, total acid number (TAN), viscosity, flash point and anticorrosion activity. In a subsequent study, oil-in-water emulsions were prepared from these novel formulations. The emulsions were analyzed in terms of stability, corrosion degree, percentage of foam formation, conductivity, accelerated stability and particle size. The samples were appropriately labeled, and, in special, two of them were selected for featuring emulsion properties which were closer to those of the standards chosen as references (commercial cutting oils). Investigations were undertaken on the ability of NaCl and CaCl2 to destabilize the emulsions, at concentrations of 2%, 5% and 10%, at an 800-rpm stirring velocity for 5 min and temperatures of 25?, 40?, 50? and 60?C. The recovered oils were chemically altered by reincorporating the same additives used in the original formulations, followed by preparation of emulsions with the same concentrations as those of the initial ones. The purpose was to assess the possibility of reusing the recovered oil. The effluents generated during the emulsion destabilization step were characterized via turbidity index, contents of oil and grease, pH, and contents of anions and cations, observing compliance with the parameters established by the current environmental legislation (Brazil s CONAMA 357/05 resolution). It could be concluded that the formulations presented excellent physicochemical properties as compared to commercial cutting fluids, showing that the quality of the newly-prepared fluids is superior to that of the formulations available in the market, enabling technically and environmentally-safe applications / Fluidos de corte s?o lubrificantes usados nas ind?strias metal-mec?nicas. Possuem composi??es complexas que variam de acordo com o tipo de opera??o executada e com os metais a serem trabalhados. Levando-se em conta a grande quantidade de ?leo mineral produzido na regi?o nordeste, verificou-se a necessidade de melhor aproveit?-los. Neste trabalho desenvolveram-se duas formula??es usando-se como base ?leo mineral naft?nico e aditivos, tais como: emulsificante (A), anticorrosivo (B), biocida (C) e antiespumante (D). Cada formula??o foi preparada com a mistura dos aditivos ao ?leo mineral, sob agita??o de 700 rpm por 10 min, a 25?C, utilizando-se um planejamento fatorial 24. As formula??es foram caracterizadas atrav?s da densidade, ?ndice de acidez, viscosidade, ponto de fulgor e corros?o. Em seguida foram preparadas emuls?es O/A obtidas a partir das novas formula??es. Destas emuls?es estudou-se a estabilidade, grau de corros?o, percentual de espuma formado, condutividade, estabilidade acelerada e tamanho de part?culas. Escolheram-se as amostras F8 e F16 por apresentarem as propriedades das emuls?es mais pr?ximas dos padr?es escolhidos como refer?ncia (fluidos de corte comerciais). Realizou-se o estudo da quebra das emuls?es utilizando o NaCl e o CaCl2 , nas concentra??es de 2%, 5% e 10%, com agita??o durante 5 min, ? velocidade de 800 rpm, nas temperaturas de 25?, 40?, 50? e 60?C. Os ?leos recuperados foram readitivados com os mesmos aditivos utilizados nas formula??es iniciais. Em seguida, prepararam-se emuls?es nas mesmas concentra??es das emuls?es iniciais com o intuito de verificar se o ?leo recuperado poderia ser reutilizado. Os efluentes gerados durante a quebra das emuls?es foram caracterizados atrav?s da turbidez, teor de ?leos e graxas, pH, ?nions e c?tions, verificando-se enquadramento dos par?metros avaliados na legisla??o ambiental em vigor (Resolu??o CONAMA 357/05). As formula??es apresentaram ?timas propriedades f?sico-qu?micas quando comparadas com os fluidos de corte comerciais, mostrando, dessa forma, que os fluidos obtidos s?o de qualidade superior aos encontrados no mercado e podem ser utilizados com seguran?a t?cnica e ambiental

Orientador: Marcelo Cristianini / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T00:17:22Z (GMT). No. of bitstreams: 1 Porto_BrunaCastro_M.pdf: 1622072 bytes, checksum: 6514e53552e6ebb0dd11ed91b7443580 (MD5) Previous issue date: 2013 / Resumo: A goma do cajueiro (GC) é um produto isolado do exsudado bruto do cajueiro e tem sido mencionada como uma possível alternativa a substituir a goma arábica na indústria de alimentos. A alta pressão dinâmica (APD) é apresentada como uma opção a modificação física dos polissacarídeos a fim de melhorar suas propriedades tecnológicas. Dessa forma, o trabalho teve como objetivo avaliar o efeito da APD nas características tecnológicas da GC. O exsudado bruto foi purificado e a goma caracterizada quanto à composição centesimal, potencial zeta e reologia. Em seguida GC nativa (sem processamento-controle) e processada a APD foram investigadas quanto suas características tecnológicas (solubilidade e capacidade de absorção de água (CAA) nas temperaturas 30, 60 e 90ºC, capacidade de absorção de óleo (CAO), reologia e propriedades emulsificantes) comparando-as com os resultados obtidos para goma arábica (GA). A GC apresentou 10,5% de umidade, 0,8% de cinzas, 0,9% de proteínas, 0,01% de lipídios e 87,7% de carboidratos. O ponto isoelétrico encontrado foi de 3,2. A CAA para a GC controle foi no mínimo 50% maior que a da GA em todas as temperaturas avaliadas. Entretanto, apresentou CAO 35% menor, solubilidade 4% menor e consistência inferior. A APD aumentou a solubilidade da GC em 5% a 30°C, 4% a 60°C e 12% a 90°C, e reduziu a CAA em 66% a 30°C, 44% a 60°C e 25% a 90ºC. A APD também reduziu a CAO da GC em 63%. Quanto as características reológicas, o processamento da GC por APD a 30 MPa quando comparada com a GC controle resultou em diminuição do índice de consistência (k) em 69% e elevação do índice de fluxo (n) em 16%, aproximando o comportamento ao fluxo da goma ao de um fluido Newtoniano. O efeito da APD nas emulsões produzidas com GC promoveu redução de 14% no diâmetro médio volumétrico (D4,3) e 17% no diâmetro médio de área superficial (D3,2). O potencial zeta permaneceu constante quando a GC foi processada a 20 MPa, mas reduziu quando processada a 40 MPa. A reologia das emulsões permaneceu constante, já o processamento com APD melhorou a estabilidade da emulsão (menor índice de cremeação e maior turbidez). A turbidez das emulsões aumentou em 25%. Por fim, conclui-se que a GC apresenta boa capacidade de absorção de água, alta solubilidade em água (acima de 80%), baixa capacidade de absorção de óleo e baixa viscosidade aparente mesmo em soluções mais concentradas (20% m/v) quando comparada com a goma arábica. A APD é capaz de modificar as características tecnológicas da GC (solubilidade, CAA, CAO e reologia) e melhorar suas propriedades emulsificantes (menor tamanho médio de partículas, maior turbidez e redução no índice de cremeação) / Abstract: The cashew tree gum (CG) is a product isolated by exudate of cashew tree and has been mentioned as possible replacer to arabic gum in food industry. The dynamic high pressure (DHP) is presented as option to physical modification on polysaccharides to improve their technological properties. Thus, this work aimed to evaluate the effect of DHP on technological properties of CG. The exudate was purified and centesimal composition, zeta potential and rheology of the gum were determined. After that, native CG (without processing-control) and processed at DHP were evaluated in terms of its technological properties (solubility and water absorption capacity (WAC) at 30, 60 and 90ºC, oil absorption capacity (OAC), rheology and emulsifying properties) comparing it with the results obtained from arabic gum (AG). CG presented 10,5% of moisture, 0,8% of ash, 0,9% of proteins, 0,01% of fat and 87,7% of carbohydrates. The isoeletric point encountered was 3,2. The WAC for the control CG was at least 50% higher than AG in all temperatures evaluated. However, it presented lower values regarding to OAC (35%), solubility (4%) and consistency. The DHP increased the solubility of CG in 5% at 30ºC, 4% at 60ºC and 12% at 90ºC, decreased the WAC in 66% at 30ºC, 44% at 60ºC and 25% at 90ºC. The DHP decreased the OAC of CG in 63% as well. In terms of rheological characteristics, the processing of CG by DHP at 30 MPa when compared with control CG resulted in decrease of consistency index (k) with a increment of pressure in 69% and elevation of flow index (n) in 16%, making the behavior to the gum flow closer to the Newtonian fluid. The effect of DHP on CG emulsions resulted in a reduction of 14% on average volumetric diameter (D4,3) and 17% on average superficial area diameter (D3,2). The zeta potential remained constant when the GC was processed at 20 MPa, but decreased when processed at 40 MPa. The rheology of the emulsions remained constant, but the processing with APD improved emulsion stability (lower creaming index and higher turbidity). The turbidity of emulsions increased in 25%. Finally, CG presented good WAC, high solubility (up 80%), low OAC and low apparent viscosity even in more concentrated solutions (20% w/v) when compared with arabic gum. The DHP is capable to modify the technological properties of CG (solubility, WAC, OAC and rheology) and improve their emulsifying properties (lower average particle size and creaming index and higher cloudiness) / Mestrado / Tecnologia de Alimentos / Mestra em Tecnologia de Alimentos