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Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixtures
E S Tokaev1, A N Gurov, I A Rogov
1Moscow Technological Institute of Meat and Dairy Industry.
Abstract:
Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are demonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The role of the formation of protein-acid polysaccharide complexes is discussed.
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