Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion

摘要

ABSTRACTSteady shear and creep measurements over a two month period conducted on xanthan and propylene glycol alginate stabilized model salad dressing emulsions to which 0.25, 0.35, 0.5, 0.75, and up to 1.0 mustard flour was added showing that mustard flour aided emulsion stabilization. This stabilization was optimal at 0.35–0.5 mustard flour. The stabilization was attributed to interactions of proteins and carbohydrates which have surface active propertie