Master of Science / Department of Food Science Institute / Fadi M. Aramouni / To find an optimal formulation of oil-in-water (O/W) emulsion pourable dressings
containing 60% and 70% soybean oil, nine stabilizers common to the dressing industry were
tested, each at three concentrations. The stabilizers tested were xanthan gum, propylene glycol
alginate (PGA), a xanthan gum/guar gum/sodium alginate blend, a viscosifying modified corn
starch, an emulsifying modified corn starch, microcrystalline cellulose (MCC), liquid salted egg
yolks, liquid salted whole eggs, and dried egg whites (DEW). The emulsions were made with a
laboratory high shear disperser and evaluated over 8 weeks by measurement of creaming in 100-
mL graduated cylinders and by change in viscosity as measured by a Brookfield viscometer. The
stabilizers and concentrations most effective at preventing separation and maintaining viscosity
were MCC at 1%, 2%, and 3% in the 60% oil emulsion and 0.25% xanthan gum in the 70% oil
emulsion. Average viscosities ranged from 3300 - 23,400 centipoise (cP). The emulsifying starch
and dried egg whites were also effective at preventing creaming, but failed to maintain viscosity.
The other ingredients showed some initial emulsion stability followed by either a gradual or
sudden decrease in stabilization, as seen by decreasing viscosity and eventual separation.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/9202 |
| Date | January 1900 |
| Creators | Grizio, Miranda |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | en_US |
| Detected Language | English |
| Type | Report |
Page generated in 0.0041 seconds