Rheology of low-oil content salad dressings stabilized by modified starch and high methoxy pectins

Autori: C. Cabezas, B. Flores, M.C. Alfaro, J. Munoz
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 1
Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English


Abstract
Pectin is a natural substance that plays an important structural role in the primary cell wall of fruits and vegetables. Pectin is mainly formed with D-galacturonic acid molecules, which are linked to each other by (1, 4) -glycosidic bonds to become polygaracturonic acid (1).
Pectins are mainly used as gelling or thickening agents in the food industry. Applications of pectins as emulsifier and emulsion stabilizer are not yet known to much extent, but pectins have been proved to possess emulsion stabilizing properties (2)
It is important to point out that the optimization of emulsion formulations containing pectins would yield an added value to waste materials from the fruit juice industry (mainly from citrus and apple) and from sugar beet pulp (from sugar manufacturers).
Emulsions are disperse multiphase systems containing at least two inmiscible liquid phases (disperse phase and continuous phase) and are thermodynamically instable. The system tends to reduce the interface between lipophilic and hydrophilic phases by different mechanisms, like coalescence, which can lead to a complete phase separation. Thus, hydrocolloids are used as they increase the viscoelasticity of the continuous phase, precluding a fast development of destabilization mechanisms.


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