Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   JUNE 2017 , Volume 14 , Number 64; Page(s) 116 To 126.
 
Paper:  EVALUATION OF LEPIDIUM SATIVUM SEED GUM EFFECT ON PHYSICAL STABILITY AND FLOW PROPERTIES OF OIL-IN-WATER EMULSION PREPARED BY HIGH-SPEED DISPERSING
 
Author(s):  NAJAF NAJAFI M.*, FAZELI A.
 
* FOOD INDUSTRIES DEPARTMENT, KHORASAN RAZAVI AGRICULTURAL AND RESOURCES RESEARCH AND EDUCATION CENTER, AREEO, MASHHAD, IRAN
 
Abstract: 

Increasing manufacturers demand to replacing synthetic gums with natural and native intergradient, created the idea of this study. The aim of this research is to evaluate the properties of oil in water emulsions in the presence of the Lepidium sativum seed gum and its stability and/or emulsifying behavior. Surface and interfacial tension, particle size, zeta potential, creaming index and rheological properties such as viscosity, consistency coefficient and flow behavior index were measured. Lepidium sativum seed gum used as 0-1% (w/v) proportions. The lowest surface and interfacial tension were obtained for the concentrations of 1 and 0.5% respectively. Particle size decreased with increasing quantities of gum expect for 1% concentration. At 0.25% concentration for aqueous solutions and 1% for emulsions, zeta potential showed the most negative values. Non-Newtonian and shear thinning behavior for all emulsions containing gum were observed. Every emulsions were stable during 28 days.

 
Keyword(s): LEPIDIUM SATIVUM SEED GUM, EMULSION, PHYSICAL PROPERTIES, INTERFACIAL TENSION