The effect of phase viscosity ratio on the rheology of liquid two phase gelatin-locust bean gum systems

摘要

The rheological behaviour of liquid two phase gelatin-locust bean gum (LBG) systems, comprising of (a) liquid LBG enriched continuous phase, and (b) flow-deformable gelatin-enriched dispersed particles seems to be determined, at the same phase composition, by phase viscosity ratio (#mu#). In the #mu# range from 0.03 to 0.21, viscosity dropped to values noticeably lower (13-40 times) than those of the corresponding LBG solution. Decrease in the viscosity of the mixtures was not observed at #mu# = 0.5-0.6, corresponding that to the maximum energy scatter inside the droplets, in agreement with Mason's conception of droplet deformation and disruption of liquid Newtonian emulsions.