Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1254-1267

  Nakauma, Makoto ^a   Funami, Takahiro ^a   Noda, Sakie ^a   Ishihara, Sayaka ^a   Al Assaf, Saphwan ^b   Nishinari, Katsuyoshi ^b,c   Phillips, Glyn O ^b,d  

^a SAN EI GEN F F I INC   (Japan)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c Osaka Prefecture University   (Japan)

^d Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Emulsifying properties; Gum arabic; Oil in water emulsions; Soybean soluble polysaccharide; Sugar beet pectin

Indexed keywords

ADHESIVES; COLLOIDS; DROPS; EMULSIFICATION; EMULSIONS; PH EFFECTS; SALTS; SOYBEAN OIL; ZETA POTENTIAL;

DROPLET SIZE DISTRIBUTIONS; EMULSIFYING PROPERTY; EMULSION DROPLETS; FOOD EMULSIFIERS; GUM ARABIC; OIL-IN-WATER; OIL-IN-WATER EMULSION; SOYBEAN SOLUBLE POLYSACCHARIDE; SUGAR BEET PECTIN; WATER EMULSION;

SUGAR BEETS;

ACACIA SENEGAL; BETA VULGARIS SUBSP. VULGARIS; GLYCINE MAX;

EID: 44449144469     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.09.004     Document Type: Article

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