The influence of xanthan andlambda-carrageenan on the creaming and flocculation of an oil-in-water emulsion containing soy protein
The effect of polysaccharide content on the stability of an oil-in-water emulsion (20% oil, droplet diameter 6.5 mum, pH = 7) containing soy protein (5 mg/ml) as the emulsifying agent was studied. Flocculation occurs by addition of two depletion flocculants: xanthan (0.01- 0.4%) and lambda-carrageen...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2002-12-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322002000400009 |