The influence of relative concentration on the rheology of xanthan gum/spray-dried egg yolk aqueous dispersions

Autori: G. Velez, J. Ferguson, M.C. Alfaro, N.E. Hudson, E. MacDonald, J. Munoz
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 1
Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English


Abstract
Proteins and polysaccharides are the most structure forming macromolecular ingredients in foods. A deeper insight into structure-function relationships gives a potential for structure engineering, where we can tailor-make various parts of the structure for special purposes in order to improve the stability, consistency, texture, mouthfeel and overall appearance of new healthier food products. Optimization of formulation can be achieved by calculated changes in the structure of foods, which can be readily studied by rheological techniques.
The main objective of this work was to explore the protein-polysaccharide interactions in aqueous dispersions of spray-dried egg yolk (SDEY) and xanthan gum (XG). This basic system is the starting point to carry out a comprehensive study by means of rheological techniques of the factors influencing the continuous phase role in low-oil content food emulsions, which basically governs the bulk rheology of these emulsions.


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