Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.

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Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology.

The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7–13% w/w), xanthan gum (0.1–0.3% w/w) and orange oil (6–10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange b...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping, Sheikh Abdul Hamid, Nazimah, Yusof, Salmah, Boo, Huey Chern
Format:	Article
Language:	English English
Published:	Elsevier 2009
Online Access:	http://psasir.upm.edu.my/id/eprint/13552/ http://psasir.upm.edu.my/id/eprint/13552/1/Characterization%20of%20the%20influence%20of%20main%20emulsion%20components%20on%20the%20physicochemical%20properties%20of%20orange%20beverage%20emulsion%20using%20response%20surface%20methodology.pdf

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