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Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-Type Emulsions

M. A. Riscardo

Departamento de Ingeniería Química, Universidad de Sevilla, Facultad de Química, 41012 Sevilla, Spain

J. M. Franco

Universidad de Huelva, Departamento de Ingeniería Química, Facultad de Ciencias Experimentales. Campus del Carmen, 21071 Huelva, Spain

C. Gallegos

Universidad de Huelva, Departamento de Ingeniería Química, Facultad de Ciencias Experimentales. Campus del Carmen, 21071 Huelva, Spain

This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (low-molecular weight and macromolecules) were used in several proportions to stabilize emulsions by keeping constant the total amount of emulsifier. The different emulsifiers added to egg yolk were pea protein, sodium caseinate, polyoxyethylene(20)-sorbitan monolaurate (Tween 20) and sucrose distearate. Steady state flow tests and small-amplitude oscillatory measurements within the linear viscoelasticity region were carried out. Rheological tests were complemented with droplet size distribution measurements and observation of physical stability against creaming of these emulsions. It was pointed out that rheological properties, droplet size and physical stability of the emulsions studied depended on the weight ratio of emulsifiers in the binary blends, although the emulsifier total concentration remained constant, as well as the nature of the substance blended with egg yolk. These results have been explained on the basis of the relationship among rheological properties, droplet size distribution, continuous phase characteristics and interactions among different emulsifier molecules.

Key Words: emulsifiers • emulsions • rheology • salad dressings

Food Science and Technology International, Vol. 9, No. 1, 53-63 (2003)
DOI: 10.1177/1082013203009001008
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