Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition

Food Research International

Volumn 44, Issue 9, 2011, Pages 3006-3012

  Choi, Seung Jun ^a   Decker, Eric Andrew ^a   Henson, Lulu ^b   Popplewell, L Michael ^b   Xiao, Hang ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

Author keywords

Beverages; Emulsions; Lyso lecithin; Orange oil; Stability; Sucrose ester; Sucrose monopalmitate

Indexed keywords

ACIDIC BEVERAGES; DROPLET AGGREGATION; DROPLET DIAMETERS; ELECTROSTATIC REPULSION; HIGH PRESSURE HOMOGENIZATION; INFLUENCE OF PH; LYSO-LECITHIN; MEAN PARTICLE DIAMETER; MINIMUM MASS; NEGATIVE CHARGE; OIL-IN-WATER EMULSIONS; ORANGE OIL; SMALL DROPLETS; SUCROSE ESTER;

AGGLOMERATION; BEVERAGES; DROP FORMATION; ELECTROSTATICS; EMULSIONS; PALMITIC ACID; PHASE SEPARATION; PHOSPHOLIPIDS; SATURATED FATTY ACIDS; SUGAR (SUCROSE); SURFACE ACTIVE AGENTS;

PH EFFECTS;

EID: 80054689765     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.007     Document Type: Article

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