Poster mayonesas
1
1 Rheology Rheology of the of the texturized texturized oil was measured at 4 oil was measured at 4ºC (temperature in C (temperature in the fridge) and 20 the fridge) and 20ºC (temperature of the oil when it is served). It can C (temperature of the oil when it is served). It can be seen that the addition of MDG to the oil gives to it an impor be seen that the addition of MDG to the oil gives to it an important tant viscoelastic viscoelastic behavior behavior with a clear predominance of storage with a clear predominance of storage modulus. It can be explained because the MDG is dissolved into modulus. It can be explained because the MDG is dissolved into the oil at high temperature, but when the mixture is cooled, it the oil at high temperature, but when the mixture is cooled, it solidifies. G solidifies. G’ and G and G” are higher in the fridge (4 are higher in the fridge (4ºC) than when the C) than when the dish is served (20 dish is served (20ºC). The resultant C). The resultant rheology rheology at room temperature at room temperature allows to spread the oil on a slice like a cream. The systems we allows to spread the oil on a slice like a cream. The systems were re very stables. very stables. A. A. Rheological Rheological measurements measurements Emulsions in novel foods: new textures Emulsions in novel foods: new textures and new formulations for protein allergic groups and new formulations for protein allergic groups Aguilera, Y. 1 , Gutiérrez, J. M. 1 , Maestro, A. 1 , Castells, P. 2 , Farré, I. 2 , Biarnés, J. 2 , and González, C. 1 1 Departament d’Enginyeria Química, Universitat de Barcelona; 2 Fundació Alicia Tlf: 34 93 402 9013 Fax: 34 934021291 e-mail: [email protected] A quite stable highly concentrated emulsion of olive oil in water, with texture, color and flavor similar to that of conventional mayonnaise can be obtained without egg nor milk, using edible surfactants as lecithin and monodiglycerid. Traditional recipes with novel textures (e.g. “pa amb tomàquet”) can be developed through a proper preparation of texturized oil when a 10wt% of monodiglycerid is added. A quite stable highly concentrated emulsion of olive oil in A quite stable highly concentrated emulsion of olive oil in water, with texture, color and flavor similar to that of water, with texture, color and flavor similar to that of conventional mayonnaise can be obtained without egg nor conventional mayonnaise can be obtained without egg nor milk, using edible surfactants as lecithin and milk, using edible surfactants as lecithin and monodiglycerid monodiglycerid. . Traditional recipes with novel textures (e.g. Traditional recipes with novel textures (e.g. “pa pa amb amb tom tomàquet quet”) can be developed through a proper preparation ) can be developed through a proper preparation of of texturized texturized oil when a 10wt% of oil when a 10wt% of monodiglycerid monodiglycerid is added. is added. Acknowledgment Acknowledgment Financial support from CYCYT CTQ2005 Financial support from CYCYT CTQ2005-09063 09063-C03 C03-01/PPQ is 01/PPQ is gratefully acknowledged. gratefully acknowledged. Results and discussion Results and discussion Recipes Recipes Conclusions Conclusions Texturized Texturized oil (pa oil (pa amb amb tom tom à à quet quet ) ) Texturized oil: 200 g of olive oil, 20g monodiglyceride. Heat the mixture up to 60ºC until monodiglyceride is completely dissolved. Let cool in the refrigerator. Bread: Cut a loaf of bread in thin slices and toast for one side. Extract the seeds from the tomatoes. Serve: Tomato over the bread with small amount of texturized oil. If desired, add some herbs (oregano, parsley, etc). Highly concentrated emulsion as a substitute of mayonnaise Highly concentrated emulsion as a substitute of mayonnaise ( asparagus with foam of mayonnaise asparagus with foam of mayonnaise alicia alicia and mustard) and mustard) Asparagus: Cut the fibrous stem of the asparagus. Peel them, and boil for 3 min. Cool in water with ice. Mayonnaise: Warm 75 ml of oil with 4g of monodiglyceride. Dissolve 1g of lecithin in 25ml of water. Add little by little the oil (with monodiglyceride) to the water (with lecithin). Put the mayonnaise in the siphon with cartridge of CO 2 . Serve: Foam the mayonnaise on the plate and put the asparagus and touches of mustard. Substitute of mayonnaise Substitute of mayonnaise Texturized Texturized oil oil For all the emulsions, comparison of G For all the emulsions, comparison of G’ with the corresponding G with the corresponding G” (Fig.3 (Fig.3-Fig.4; Fig.5 Fig.4; Fig.5-Fig.6) points out a clear Fig.6) points out a clear predominance of storage modulus, indicating that the elastic com predominance of storage modulus, indicating that the elastic component predominates. Moreover, higher G ponent predominates. Moreover, higher G’ and G and G” values are found at 4 values are found at 4ºC. This increase could take to higher stability when the emulsio C. This increase could take to higher stability when the emulsion is stored into the fridge. On the n is stored into the fridge. On the other hand, the other hand, the rheological rheological parameters also increase with the O/W ratio, as expected for an parameters also increase with the O/W ratio, as expected for an oil oil-in in-water emulsion. G water emulsion. G’ and and G” increase with total concentration of surfactants, according to increase with total concentration of surfactants, according to the formation of more but smaller droplets when this the formation of more but smaller droplets when this concentration increases. The sample with an O/W ratio of 3/1 and concentration increases. The sample with an O/W ratio of 3/1 and 1wt% L+4wt%MDG was the most similar to the 1wt% L+4wt%MDG was the most similar to the conventional mayonnaise. conventional mayonnaise. Fig. 3 Fig. 3. . G’ of frequency sweep emulsions at several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG. B.Stability B.Stability The stability of emulsions was measured for all the samples. It The stability of emulsions was measured for all the samples. It can be seen that the stability increases when O/W can be seen that the stability increases when O/W decreases (Fig.5 and 6), since less dispersed phase is present a decreases (Fig.5 and 6), since less dispersed phase is present and coalescence is less nd coalescence is less favored favored. However, these samples . However, these samples are unsalted. If salt is added to that samples, they become quit are unsalted. If salt is added to that samples, they become quite unstable due to coalescence (Fig.7), at least after the first e unstable due to coalescence (Fig.7), at least after the first hour. Then, salt should be added some minutes before the serving hour. Then, salt should be added some minutes before the serving of the dish. of the dish. Introduction Introduction There are some groups of people that are allergic There are some groups of people that are allergic or intolerant to different foods, like that allergic to or intolerant to different foods, like that allergic to proteins ( proteins (phenylcetonurics phenylcetonurics), or to other products. It ), or to other products. It is important to find some foods similar to the is important to find some foods similar to the conventional ones in flavor, aspect and texture, but conventional ones in flavor, aspect and texture, but without including the components that they cannot without including the components that they cannot eat. In this communication we present a substitute eat. In this communication we present a substitute of mayonnaise without egg nor milk. of mayonnaise without egg nor milk. This new food consists on a highly concentrated oil This new food consists on a highly concentrated oil-in in-water emulsion (O/W). water emulsion (O/W). The edible surfactants used for the stabilization of the emulsio The edible surfactants used for the stabilization of the emulsion are mono n are mono- diglyceride diglyceride (MDG) and lecithin (L). A systematic study with several O/W rat (MDG) and lecithin (L). A systematic study with several O/W ratios ios (2/1, 3/1 and 4/1), and several concentrations of surfactants (0 (2/1, 3/1 and 4/1), and several concentrations of surfactants (0.5%L/2%MDG, .5%L/2%MDG, 0.75%L/3%MDG, and 1%L/4%MDG), was done. The emulsions were chara 0.75%L/3%MDG, and 1%L/4%MDG), was done. The emulsions were characterized cterized from the point of view of their from the point of view of their rheological rheological behavior and stability. behavior and stability. Moreover, we explored foods with new textures, like a Moreover, we explored foods with new textures, like a texturized texturized oil prepared oil prepared with MDG, that can be spread on a slice like a cream. with MDG, that can be spread on a slice like a cream. G' vs. frequency. Several O/W ratios. T=4ºC and 20ºC 100 1000 10000 0.01 0.1 1 10 100 ϖ [rad/s] G' [Pa] O/W=2/1, 20ºC O/W=2/1, 4ºC O/W=3/1, 20ºC O/W=3/1, 4ºC O/W=4/1, 20ºC O/W=4/1, 4ºC wt% L:wt% MDG=1:4 G" vs. frequency. Several O/W ratios. T=4ºC and 20ºC 100 1000 10000 0.01 0.1 1 10 100 ϖ [rad/s] G" [Pa] O/W=2/1, 20ºC O/W=2/1, 4ºC O/W=3/1, 20ºC O/W=3/1, 4ºC O/W=4/1, 20ºC O/W=4/1, 4ºC G' vs. ϖ. Several %L:%MDG ratios. T=4ºC and 20ºC 1 10 100 1000 10000 0.01 0.1 1 10 100 ϖ [rad/s] G' [Pa] 0.5wt% L:2%MDG, 20ºC 0.5wt% L:2%MDG, 4ºC 0.75wt% L:3%MDG, 20ºC 0.75wt% L:3%MDG, 4ºC 1wt% L:4%MDG, 20ºC 1wt% L:4%MDG, 20ºC O/W=3/1 G" vs. ϖ. Several %L:%MDG ratios. T=4ºC and T=20ºC 1 10 100 1000 10000 0.01 0.1 1 10 100 ϖ [rad/s] G" [Pa] 0.5wt% L:2%MDG, 20ºC 0.5wt% L:2%MDG, 4ºC 0.75wt% L:3%MDG, 20ºC 0.75wt% L:3%MDG, 4ºC 1wt% L:4%MDG, 20ºC 1wt% L:4%MDG, 4ºC O/W=3/1 Fig. 4 Fig. 4. . G” of frequency sweep emulsions at several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG. Fig. 1 Fig. 1. . G’ of frequency sweep emulsions several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG. Fig. 5 Fig. 5. . G’ of frequency sweep emulsions at several %L:%MDG. T=20ºC and 4ºC. O/W=3/1. Fig. 6 Fig. 6. . G” of frequency sweep emulsions at several %L:%MDG. T=20ºC and 4ºC. O/W=3/1. Fig. 5 Fig. 5. . Back scattering of emulsions with O/W=4/1 and 1/L:4%MDG. T=20ºC. Fig. 6 Fig. 6. . Back scattering of emulsions with O/W=3/1 and 1/L:4%MDG. T=20ºC. Fig. 7 Fig. 7. . Back scattering of emulsions with O/W=3/1 and 1/L:4%MDG. T=20ºC. Salted. Experimental Experimental O/W emulsions were prepared at several O/W ratios and several to O/W emulsions were prepared at several O/W ratios and several total surfactant concentrations, using in all cases a L:DMG ratio= tal surfactant concentrations, using in all cases a L:DMG ratio=1:4. 1:4. Rheological Rheological measurements were performed in a HAAKE RS300 measurements were performed in a HAAKE RS300 rheometer rheometer, using a serrated plate , using a serrated plate-plate to avoid slippage of the samples. plate to avoid slippage of the samples. Rheological Rheological experiments were carried out at controlled temperatures of 4 experiments were carried out at controlled temperatures of 4ºC (temperature in the fridge), and 20 C (temperature in the fridge), and 20ºC (mean temperature of the C (mean temperature of the dish when it is served). Dynamic frequency sweep measurements we dish when it is served). Dynamic frequency sweep measurements were performed in the linear re performed in the linear viscoelastic viscoelastic regime, which was previously regime, which was previously determined by dynamic stress sweep measurements. Stability was a determined by dynamic stress sweep measurements. Stability was assessed by measuring the increase in backscattering using ssessed by measuring the increase in backscattering using TURBISCAN equipment MA2000. TURBISCAN equipment MA2000. Fig.3. Fig.3. Emulsions prepared with olive oil, water (3/1), L and MDG were very viscous. A hydrophobic colorant (Sudan IV) and a hydrophilic one (methylene blue) were poured on the emulsion, and only the hydrophilic one penetrated the emulsion by diffusion, confirming the emulsion was a direct O/W one. Texturized oil. T=20ºC 100 1000 10000 0.001 0.01 0.1 1 10 100 ϖϖ ϖ(rad/s) G',G"(Pa) G' [Pa] G" [Pa] Texturized oil. T=4ºC 100 1000 10000 0.01 0.1 1 10 100 ϖϖ ϖ(rad/s) G',G"(Pa) G' [Pa] G" [Pa] Fig.1. Fig.1. Fig.2. Fig.2. Fig. 8 Fig. 8. . Frequency sweep of texturized oil prepared as said in recipe 2. T=20ºC. Fig. 9 Fig. 9. . Frequency sweep of texturized oil prepared as said in recipe 2. T=4ºC.
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Financial support from CYCYT CTQ2005FinancialsupportfromCYCYTCTQ2005--0906309063--C03C03--01/PPQ is01/PPQis gratefully acknowledged.gratefullyacknowledged. G" vs. ωωωω . Several %L:%MDG ratios. T=4ºC and T=20ºC G' vs. ωωωω . Several %L:%MDG ratios. T=4ºC and 20ºC Fig. 4Fig.4. . G” of frequency sweep emulsions at several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG. Fig. 1Fig.1. . G’ of frequency sweep emulsions several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG. 10000 1000 G" [Pa] 100 10
Transcript of Poster mayonesas
1
RheologyRheology of the of the texturizedtexturized oil was measured at 4oil was measured at 4 ººC (temperature in C (temperature in the fridge) and 20the fridge) and 20 ººC (temperature of the oil when it is served). It ca n C (temperature of the oil when it is served). It ca n be seen that the addition of MDG to the oil gives t o it an imporbe seen that the addition of MDG to the oil gives t o it an impor tant tant viscoelasticviscoelastic behaviorbehavior with a clear predominance of storage with a clear predominance of storage modulus. It can be explained because the MDG is di ssolved into modulus. It can be explained because the MDG is di ssolved into the oil at high temperature, but when the mixture i s cooled, it the oil at high temperature, but when the mixture i s cooled, it solidifies. Gsolidifies. G ’’ and Gand G ”” are higher in the fridge (4are higher in the fridge (4 ººC) than when the C) than when the dish is served (20dish is served (20 ººC). The resultant C). The resultant rheologyrheology at room temperature at room temperature allows to spread the oil on a slice like a cream. T he systems weallows to spread the oil on a slice like a cream. T he systems we re re very stables.very stables.
A. A. RheologicalRheological measurements measurements
Emulsions in novel foods: new textures Emulsions in novel foods: new textures
and new formulations for protein allergic groupsand new formulations for protein allergic groups
Aguilera, Y. 1, Gutiérrez, J. M. 1, Maestro, A. 1, Castells, P. 2, Farré, I. 2, Biarnés, J. 2, and González, C. 1
1 Departament d’Enginyeria Química, Universitat de Barc elona; 2 Fundació AliciaTlf: 34 93 402 9013 Fax: 34 934021291 e-mail: carm [email protected]
A quite stable highly concentrated emulsion of oliv e oil in water, with texture, color and flavor similar to th at of
conventional mayonnaise can be obtained without egg nor milk, using edible surfactants as lecithin and mono diglycerid.
Traditional recipes with novel textures (e.g. “pa a mbtomàquet”) can be developed through a proper prepar ation of texturized oil when a 10wt% of monodiglycerid is a dded.
A quite stable highly concentrated emulsion of oliv e oil in A quite stable highly concentrated emulsion of oliv e oil in water, with texture, color and flavor similar to th at of water, with texture, color and flavor similar to th at of
conventional mayonnaise can be obtained without egg nor conventional mayonnaise can be obtained without egg nor milk, using edible surfactants as lecithin and milk, using edible surfactants as lecithin and monodiglyceridmonodiglycerid . .
Traditional recipes with novel textures (e.g. Traditional recipes with novel textures (e.g. ““ pa pa ambambtomtom ààquetquet ”” ) can be developed through a proper preparation ) can be developed through a proper preparation of of texturizedtexturized oil when a 10wt% of oil when a 10wt% of monodiglyceridmonodiglycerid is added.is added.
AcknowledgmentAcknowledgmentFinancial support from CYCYT CTQ2005Financial support from CYCYT CTQ2005 --0906309063--C03C03--01/PPQ is 01/PPQ is
gratefully acknowledged.gratefully acknowledged.
Results and discussionResults and discussion
RecipesRecipes
ConclusionsConclusions
TexturizedTexturized oil (pa oil (pa ambamb tomtomààquetquet))
Texturized oil : 200 g of olive oil, 20g monodiglyceride. Heat the mixture up to 60ºC until monodiglyceride is completely dissolved. Let cool in the refrigerator.Bread : Cut a loaf of bread in thin slices and toast for one side. Extract the seeds from the tomatoes. Serve : Tomato over the bread with small amount of textur ized oil. If desired, add some herbs (oregano, parsley, etc).
Highly concentrated emulsion as a substitute of mayonnaiseHighly concentrated emulsion as a substitute of mayonnaise(asparagus with foam of mayonnaise asparagus with foam of mayonnaise aliciaalicia and mustard)and mustard)Asparagus : Cut the fibrous stem of the asparagus. Peel them, and boil for 3 min. Cool in water with ice.Mayonnaise : Warm 75 ml of oil with 4g of monodiglyceride. Dis solve 1g of lecithin in 25ml of water. Add little by little the oil (with monodiglyceride) to the water (with lecithin).Put the mayonnaise in the siphon with cartridge of CO2.Serve : Foam the mayonnaise on the plate and put the aspa ragus and touches of mustard.
Substitute of mayonnaiseSubstitute of mayonnaise TexturizedTexturized oiloil
For all the emulsions, comparison of GFor all the emulsions, comparison of G ’’ with the corresponding Gwith the corresponding G ”” (Fig.3(Fig.3 --Fig.4; Fig.5Fig.4; Fig.5 --Fig.6) points out a clear Fig.6) points out a clear predominance of storage modulus, indicating that th e elastic compredominance of storage modulus, indicating that th e elastic com ponent predominates. Moreover, higher Gponent predominates. Moreover, higher G ’’ and Gand G ””values are found at 4values are found at 4 ººC. This increase could take to higher stability whe n the emulsioC. This increase could take to higher stability whe n the emulsio n is stored into the fridge. On the n is stored into the fridge. On the other hand, the other hand, the rheologicalrheological parameters also increase with the O/W ratio, as exp ected for anparameters also increase with the O/W ratio, as exp ected for an oiloil --inin --water emulsion. Gwater emulsion. G ’’ and and GG”” increase with total concentration of surfactants, a ccording to increase with total concentration of surfactants, a ccording to the formation of more but smaller droplets when thi s the formation of more but smaller droplets when thi s concentration increases. The sample with an O/W rat io of 3/1 andconcentration increases. The sample with an O/W rat io of 3/1 and 1wt% L+4wt%MDG was the most similar to the 1wt% L+4wt%MDG was the most similar to the conventional mayonnaise.conventional mayonnaise.
Fig. 3Fig. 3 . . G’ of frequency sweep emulsions at several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG.
B.StabilityB.Stability
The stability of emulsions was measured for all the samples. It The stability of emulsions was measured for all the samples. It can be seen that the stability increases when O/W can be seen that the stability increases when O/W decreases (Fig.5 and 6), since less dispersed phase is present adecreases (Fig.5 and 6), since less dispersed phase is present a nd coalescence is less nd coalescence is less favoredfavored . However, these samples . However, these samples are unsalted. If salt is added to that samples, the y become quitare unsalted. If salt is added to that samples, the y become quit e unstable due to coalescence (Fig.7), at least aft er the first e unstable due to coalescence (Fig.7), at least aft er the first hour. Then, salt should be added some minutes befor e the servinghour. Then, salt should be added some minutes befor e the serving of the dish. of the dish.
IntroductionIntroductionThere are some groups of people that are allergic There are some groups of people that are allergic or intolerant to different foods, like that allergi c to or intolerant to different foods, like that allergi c to proteins (proteins ( phenylcetonuricsphenylcetonurics ), or to other products. It ), or to other products. It is important to find some foods similar to the is important to find some foods similar to the conventional ones in flavor, aspect and texture, bu t conventional ones in flavor, aspect and texture, bu t without including the components that they cannot without including the components that they cannot eat. In this communication we present a substitute eat. In this communication we present a substitute of mayonnaise without egg nor milk.of mayonnaise without egg nor milk.
This new food consists on a highly concentrated oilThis new food consists on a highly concentrated oil --inin --water emulsion (O/W). water emulsion (O/W). The edible surfactants used for the stabilization o f the emulsioThe edible surfactants used for the stabilization o f the emulsio n are monon are mono --diglyceridediglyceride (MDG) and lecithin (L). A systematic study with sev eral O/W rat(MDG) and lecithin (L). A systematic study with sev eral O/W rat ios ios (2/1, 3/1 and 4/1), and several concentrations of s urfactants (0(2/1, 3/1 and 4/1), and several concentrations of s urfactants (0 .5%L/2%MDG, .5%L/2%MDG, 0.75%L/3%MDG, and 1%L/4%MDG), was done. The emulsio ns were chara0.75%L/3%MDG, and 1%L/4%MDG), was done. The emulsio ns were chara cterized cterized from the point of view of their from the point of view of their rheologicalrheological behavior and stability. behavior and stability. Moreover, we explored foods with new textures, like a Moreover, we explored foods with new textures, like a texturizedtexturized oil prepared oil prepared with MDG, that can be spread on a slice like a crea m.with MDG, that can be spread on a slice like a crea m.
G' vs. frequency. Several O/W ratios. T=4ºC and 20º C
100
1000
10000
0.01 0.1 1 10 100ωωωω [rad/s]
G' [
Pa]
O/W=2/1, 20ºC O/W=2/1, 4ºCO/W=3/1, 20ºC O/W=3/1, 4ºCO/W=4/1, 20ºC O/W=4/1, 4ºC
wt% L:wt% MDG=1:4
G" vs. frequency. Several O/W ratios. T=4ºC and 20º C
100
1000
10000
0.01 0.1 1 10 100ωωωω [rad/s]
G"
[Pa]
O/W=2/1, 20ºC O/W=2/1, 4ºCO/W=3/1, 20ºC O/W=3/1, 4ºCO/W=4/1, 20ºC O/W=4/1, 4ºC
G' vs. ωωωω. Several %L:%MDG ratios. T=4ºC and 20ºC
1
10
100
1000
10000
0.01 0.1 1 10 100ωωωω [rad/s]
G' [
Pa]
0.5wt% L:2%MDG, 20ºC 0.5wt% L:2%MDG, 4ºC0.75wt% L:3%MDG, 20ºC 0.75wt% L:3%MDG, 4ºC1wt% L:4%MDG, 20ºC 1wt% L:4%MDG, 20ºC
O/W=3/1
G" vs. ωωωω. Several %L:%MDG ratios. T=4ºC and T=20ºC
1
10
100
1000
10000
0.01 0.1 1 10 100ωωωω [rad/s]
G"
[Pa]
0.5wt% L:2%MDG, 20ºC 0.5wt% L:2%MDG, 4ºC
0.75wt% L:3%MDG, 20ºC 0.75wt% L:3%MDG, 4ºC
1wt% L:4%MDG, 20ºC 1wt% L:4%MDG, 4ºC
O/W=3/1
Fig. 4Fig. 4 . . G” of frequency sweep emulsions at several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG.
Fig. 1Fig. 1 . . G’ of frequency sweep emulsions several O/W. T=20ºC and 4ºC. 1%wt L+4%wt MDG.
Fig. 5Fig. 5 . . G’ of frequency sweep emulsions at several %L:%MDG. T=20ºC and 4ºC. O/W=3/1.
Fig. 6Fig. 6 . . G” of frequency sweep emulsions at several %L:%MDG. T=20ºC and 4ºC. O/W=3/1.
Fig. 5Fig. 5 . . Back scattering of emulsions with O/W=4/1 and 1/L:4%MDG. T=20ºC.
Fig. 6Fig. 6 . . Back scattering of emulsions with O/W=3/1 and 1/L:4%MDG. T=20ºC.
Fig. 7Fig. 7 . . Back scattering of emulsions with O/W=3/1 and 1/L:4%MDG. T=20ºC. Salted.
ExperimentalExperimentalO/W emulsions were prepared at several O/W ratios a nd several toO/W emulsions were prepared at several O/W ratios a nd several to tal surfactant concentrations, using in all cases a L:DMG ratio=tal surfactant concentrations, using in all cases a L:DMG ratio= 1:4. 1:4. RheologicalRheological measurements were performed in a HAAKE RS300 measurements were performed in a HAAKE RS300 rheometerrheometer , using a serrated plate, using a serrated plate --plate to avoid slippage of the samples. plate to avoid slippage of the samples. RheologicalRheological experiments were carried out at controlled temperat ures of 4experiments were carried out at controlled temperat ures of 4 ººC (temperature in the fridge), and 20C (temperature in the fridge), and 20 ººC (mean temperature of the C (mean temperature of the dish when it is served). Dynamic frequency sweep me asurements wedish when it is served). Dynamic frequency sweep me asurements we re performed in the linear re performed in the linear viscoelasticviscoelastic regime, which was previously regime, which was previously determined by dynamic stress sweep measurements. St ability was adetermined by dynamic stress sweep measurements. St ability was a ssessed by measuring the increase in backscattering using ssessed by measuring the increase in backscattering using TURBISCAN equipment MA2000.TURBISCAN equipment MA2000.
Fig.3. Fig.3. Emulsions prepared with olive oil, water (3/1), L and MDG were very viscous. A hydrophobic colorant (Sudan IV) and a hydrophilic one (methylene blue) were poured on the emulsion, and only the hydrophilic one penetrated the emulsion by diffusion, confirming the emulsion was a direct O/W one.
Texturized oil. T=20ºC
100
1000
10000
0.001 0.01 0.1 1 10 100ωωωω (rad/s)
G',G
"(P
a)
G' [Pa]G" [Pa]
Texturized oil. T=4ºC
100
1000
10000
0.01 0.1 1 10 100ωωωω (rad/s)
G',G
"(P
a)
G' [Pa]G" [Pa]
Fig.1.Fig.1.
Fig.2.Fig.2.
Fig. 8Fig. 8 . . Frequency sweep of texturized oil prepared as said in recipe 2. T=20ºC.
Fig. 9Fig. 9 . . Frequency sweep of texturized oil prepared as said in recipe 2. T=4ºC.
