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Full-Text Articles in Food Chemistry
Evaluation Of Xanthan/Enzymatically Modified Guar Gum Mixtures In Oil-In-Water Emulsions, Pavan Kumar Chityala
Evaluation Of Xanthan/Enzymatically Modified Guar Gum Mixtures In Oil-In-Water Emulsions, Pavan Kumar Chityala
Masters Theses & Specialist Projects
Oil-in-water emulsions have wide range of applications in food industry because of their structure-forming properties, and as delivery systems of polyunsaturated fatty acids into foods. The thermodynamic instability of oil and water, and high susceptibility of unsaturated fatty acids to oxidation lead to physical and oxidative stability in oil-in-water emulsions. These instability processes are generally controlled by incorporating proteins and polysaccharides into oil-in-water emulsions. The objective of this study was to evaluate xanthan/enzymatically modified guar (XG/EMG) polysaccharides on the physical and oxidative stability of 2 wt% whey protein stabilized oil-in-water emulsions containing 20% v/v menhaden fish oil. Enzymatic modified guar …
Effects Of Xanthan/Locust Bean Gum Mixtures On The Physicochemical Properties And Oxidative Stability Of Whey Protein Stabilized Oil-In-Water Emulsions, Goutham Puli
Masters Theses & Specialist Projects
Scientific evidence shows that dietary intake of the omega-3 polyunsaturated fatty acids is beneficial to human health. Fish oil is a rich source of omega-3 fatty acids. However, fish oil with high levels of omega-3 PUFA is very susceptible to oxidative deterioration during storage. The objective of this study was to investigate the effect of xanthan gum (XG)-locust bean gum (LBG) mixtures on the physicochemical properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20% v/v menhaden oil. The O/W emulsions containing XG/LBG mixtures were compared to emulsions with either XG or LBG alone. The emulsions were prepared …