Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.
Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Elsevier
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7142/ http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf |
| _version_ | 1848840513717796864 |
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| author | Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Idris, Nor Aini |
| author_facet | Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Idris, Nor Aini |
| author_sort | Ibrahim, Nor Hayati |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan δ greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10–30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO. |
| first_indexed | 2025-11-15T07:28:33Z |
| format | Article |
| id | upm-7142 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:28:33Z |
| publishDate | 2007 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-71422015-10-02T00:51:02Z http://psasir.upm.edu.my/id/eprint/7142/ Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Idris, Nor Aini Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan δ greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10–30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO. Elsevier 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf Ibrahim, Nor Hayati and Che Man, Yaakob and Tan, Chin Ping and Idris, Nor Aini (2007) Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. Food Research International, 40 (8). pp. 1051-1061. ISSN 0963-9969 http://dx.doi.org/10.1016/j.foodres.2007.05.008 10.1016/j.foodres.2007.05.008 English |
| spellingShingle | Ibrahim, Nor Hayati Che Man, Yaakob Tan, Chin Ping Idris, Nor Aini Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title | Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title_full | Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title_fullStr | Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title_full_unstemmed | Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title_short | Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends. |
| title_sort | stability and rheology of concentrated of concentrated o/w emulsions based on soybean oil/palm kernel olein blends. |
| url | http://psasir.upm.edu.my/id/eprint/7142/ http://psasir.upm.edu.my/id/eprint/7142/ http://psasir.upm.edu.my/id/eprint/7142/ http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf |