A:Arabic gum : Water C:Oil ph<strong>as</strong>e : Water B:Tragacanth gum : Water AB AC BC + - 0 1 2 3 4 5 Figure 4. Standardized pareto chart for zeta potential C:Oil ph<strong>as</strong>e : Water B:Tragacanth gum : Water AB A:Arabic gum : Water + - AC BC 0 2 4 6 8 10 Figure 5. Standardized pareto chart for flow behaviour index C:Oil ph<strong>as</strong>e : Water A:Arabic gum : Water AC + - B:Tragacanth gum : Water BC AB 0 2 4 6 8 Figure 6. Standardized pareto chart for consistency coefficient
CONCLUSION Oil is mainly responsible for the opacity <strong>of</strong> beverage emulsion. Addition <strong>of</strong> arabic gum decre<strong>as</strong>es the surface tension between water and oil, hence, incre<strong>as</strong>ing the stability <strong>of</strong> emulsions. Hydrophobic interactions between the oil and proteins in tragacanth and arabic gums at the interface are responsible for the flow behavior and allow effective control for product development. The outcomes <strong>of</strong> this work may have practical applications for the design <strong>of</strong> industrial stable dispersions to provide opacity, flavor and to deliver functional ingredients into the beverages. REFERENCES 1. McClements, D.J., Food <strong>Emulsions</strong>, Principles, Practices, and Techniques. second ed. 2005: CRC Press. 2. Tan, C.-T., <strong>Beverage</strong> emulsions In: Food <strong>Emulsions</strong>. (S.E. Freiberg K. Larsson and J. Sjöblom, eds.), ed. 4th. 2004, New York: Marcel Dekker. 3. Taherian, A.R., P. Fustier, and H.S. Ram<strong>as</strong>wamy, Effects <strong>of</strong> added oil and modified starch on rheological properties, droplet size distribution, opacity and stability <strong>of</strong> beverage cloud emulsions. Journal <strong>of</strong> Food Engineering, 2006. 77(3): p. 687-696. 4. Tse, K.Y. and G.A. Reineccius, Methods To Predict the <strong>Physical</strong> <strong>Stability</strong> <strong>of</strong> Flavor-Cloud Emulsion, in Flavor Technology. 1997, American Chemical Society. p. 172-182. 5. Chanamai, R. and D.J. McClements, Dependence <strong>of</strong> creaming and rheology <strong>of</strong> monodisperse oil-in-water emulsions on droplet size and concentration. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2000. 172(1-3): p. 79-86. 6. Chanamai, R. and D.J. McClements, Depletion Flocculation <strong>of</strong> <strong>Beverage</strong> <strong>Emulsions</strong> by Gum Arabic and Modified Starch. Journal <strong>of</strong> Food Science, 2001. 66(3): p. 457-463. 7. Huang, X., Y. Kakuda, and W. Cui, Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocolloids, 2001. 15(4-6): p. 533-542. 8. Mirhosseini, H. and C.P. Tan, Discrimination <strong>of</strong> orange beverage emulsions with different formulations using multivariate analysis. Journal <strong>of</strong> the Science <strong>of</strong> Food and Agriculture, 2010. 90(8): p. 1308-1316. 9. Qian, C., et al., Comparison <strong>of</strong> Biopolymer Emulsifier Performance in Formation and Stabilization <strong>of</strong> Orange Oil-in-Water <strong>Emulsions</strong> ,Journal <strong>of</strong> the American Oil Chemists' Society, 2010. 88(1): p. 47-55. 10. Dong, P., et al., Simultaneous determination <strong>of</strong> four 5-hydroxy polymethoxyflavones by reversed-ph<strong>as</strong>e high performance liquid chromatography with electrochemical detection, Journal <strong>of</strong> Chromatography A ,2010. 1217(5): p. 642-647. 11. Taherian, A., et al., Rheology and stability <strong>of</strong> beverage emulsions in the presence and absence <strong>of</strong> weighting agents: a review. Food Biophysics, 2008. 3(3): p. 279-286. 12. A.Yokoyoma, K.R.S., and H. S. Fogler, Stabilization mechanism <strong>of</strong> colloidal suspensions by Gum Tragacanth. Journal <strong>of</strong> colloid and interface science, 1988. 126(1). 13. Taherian, A.R., P. Fustier, and H.S. Ram<strong>as</strong>wamy, Steady and Dynamic Shear Rheological Properties, and <strong>Stability</strong> <strong>of</strong> Non-Flocculated and Flocculated <strong>Beverage</strong> Cloud <strong>Emulsions</strong>. International Journal <strong>of</strong> Food Properties, 2008. 11(1): p. 24-43. 14. N. Garti, D. Reichman., Hydrocolloids <strong>as</strong> food emulsifiers and stabilizers. Food Structure, 1993. 12: p. 411- 426. 15. Elżbieta Dłużewska, A.S.a.M.M., Effect <strong>of</strong> oil ph<strong>as</strong>e concentration on rheological properties and stability <strong>of</strong> beverage emulsion. Acta Sci. Pol., Technol. Aliment, 2006. 5(2): p. 147-156. 16. Leiberman, H.A., Reiger, & M. M, Banker, G. S., Pharmaceutical Dosage Forms: Disperse Systems. Vol. 2. 1989, New York, NY: Marcel Dekker.
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