Formation and stability of an oil in water emulsion ：乳状液的形成和稳定精品.pdfVIP

International Food Research Journal 20(5): 2173-2181 (2013) Journal homepage: .my Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil 1*Traynor, M. P., 1Burke, R., 2Frías, J. M., 2Gaston, E. and 2Barry-Ryan, C. 1School of Culinary Arts and Food Technology, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland 2School of Food Science and Environmental Health, College of Sciences and Health Dublin Institute of Technology Cathal Brugha Street, Dublin 1, Ireland Article history Abstract Received: 8 March 2013 The optimisation of the formation and stability of an oil in water emulsion containing lecithin, Received in revised form: xanthan gum and sunflower oil was evaluated using Response Surface Methodology (RSM) 22 April 2013 and nonlinear regression. The main and combined effects of three independent variables; Accepted: 30 April 2013 concentration of sunflower oil (10-20% v/v), soy lecithin (1-5% w/v) and xanthan gum (0.01-3% w/v) on the responses were examined. The main objectives of the study were to Keywords model and optimise maximum emulsion storage stability and to study interactive effects of emulsion ingredient. Emulsion stability and mean droplet diameter were measured over 14 Emulsion stability days of storage using an image processing procedure developed. Xanthan gum and lecithin Response surface methodology