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:: Volume 7, Issue 4 (winter 2013) ::
2013, 7(4): 45-52 Back to browse issues page
Role of hydrocolloids in stabilizing the emulsions
N Karimi, MA Mohammadifar *, M Farzi
Abstract:   (8674 Views)
Nowadays, a wide variety of natural and processed products can be classified as emulsions. These systems have attracted considerable attention in food industry due to physicochemical and rheological properties.but the main limitation of these systems is thermodynamically unstable. So, in review present study, many attempts have been carried out to understand the mechanism of stabilization. Sciencedirect, Springer and Google scholar databases were searched in order to achieve the desired articles. Review and research studies that have been conducted from 1980 till 2012, were recruited in this investigation. Previous studies showed that emulsions can be formed kinetically stable (meta stable) by using substances known as emulsifiers. Use of natural biopolymers as a substitute for small moluecle surfactant can be effective because they did not have side effects on people’s health. The surface activity of some polysaccharides can be explained by the presence of acetyl groups.SO surface-active ingredients can be adsorbed rapidly at oil-water interface and stabilized the emulsions by lowering the surface tension. Keywords: Oil in water emulsion, Stability, Interfacial tension
Keywords: Oil in water emulsion, Stability, Interfacial tension
Full-Text [PDF 520 kb]   (2205 Downloads)    
Type of Study: Research | Subject: nutrition
Received: 2013/02/6 | Accepted: 2013/10/15 | Published: 2013/10/15
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Karimi N, Mohammadifar M, Farzi M. Role of hydrocolloids in stabilizing the emulsions. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (4) :45-52
URL: http://nsft.sbmu.ac.ir/article-1-963-en.html


Volume 7, Issue 4 (winter 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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