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vol. 2, nr. 2 (2003)
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Rheological and water binding properties of a �fat-in-water� emulsion stabilized by starch
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Stefan Poliszko, Ryszard Rezler, Hanna Maria Baranowska, Danuta Klimek-Poliszko
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Department of Physics, Agricultural University, ul. Wojska Polskiego 28/42, 60-637 Poznań |
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vol. 2 (2003), nr. 2,
pp. 397-405
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abstract:
The rheological and water binding properties of fat-in-water emulsions have been studied by the DMA and NMR methods. Starch has been found to be a very effective stabiliser of fat-in-water emulsions. Even the small addition of just 6-7% has been shown to restore the rheological properties of the system in which over 60% of fat has been replaced with water containing starch added in the procedure of thermal stabilisation. The ability to bind water with emulsions stabilised by starch depends on the availability of the water to bind the hydrogenous centres in the starch. The optimum content of starch ensuring the maximum contribution of bound water is about 7%. At this starch content, water activity in the emulsions studied reached a minimum value of 0.91, which is slightly higher than the water activity in a comparable pure fat phase Aw = 0.89.
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keywords:
Fat-in-water emulsion, DMA, NMR, water activity
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original in:
English
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