clouding agent based on modified soy protein

Summary Several food proteins, together with some naturally occurring water‐soluble gums (viscosity builders) and lecithin, are evaluated as clouding agents for formulated orange drinks. The use of these three types of natural products represents a significant advantage over the present formulations...

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Bibliographic Details
Published in:International journal of food science & technology 1991-06, Vol.26 (3), p.259-270
Main Authors: Garti, N, Aserin, A, Azaria, D
Format: Article
Language:English
Subjects:
beverages
clarity
Cloudy emulsion
cloudy emulsions
concentration
droplet size
emulsions
essential oil
essential oils
gums
opacity
oranges
phosphatidylcholines
protein absorption
soy protein
soy proteins
temperature
viscosity
weighting
weighting agent
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Summary:Summary Several food proteins, together with some naturally occurring water‐soluble gums (viscosity builders) and lecithin, are evaluated as clouding agents for formulated orange drinks. The use of these three types of natural products represents a significant advantage over the present formulations in which synthetic emulsifiers and weighting agents are used. The effects of concentration of each of the above ingredients, pH, temperature and mode of preparation are explored and related to cloud stability, droplet size distribution and the opacity of the emulsion both in concentrated and diluted formulations. A mechanism for protein adsorption onto the droplets is suggested.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1991.tb01163.x