Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions

• Main Authors: Dokić Petar P., Dokić-Baucal Ljubica P., Sovilj Verica J., Katona Jaroslav M.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2004-01-01
• Series: Acta Periodica Technologica
• Subjects: Emulsion; rheology; hydrocolloid; maltodextrin
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435017D.pdf

Effect of dextrose equivalent (DE) of maltodextrin present in continuous phase on flow along with dispersion properties of sunflower oil in water emulsions has been investigated. Both, rheological and disperse characteristics of the emulsions were greatly influenced by continuous phase viscosity and thus by the DE value of maltodextrin.. The smaller DE value the greater high shear viscosity and the smaller the droplet size. Irrespective of the amount and DE value of maltodextrin used was, all the emulsions showed a pseudoplastic behaviour.