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Rheological and textural characteristics of oil-in-water emulsions.

Reologické a texturní charakteristiky emulzí typu olej ve vode.

Author(s) : STERN P., VALENTOVÁ H., POKORNÝ J.

Type of article: Article

Summary

Emulsions of an oil-in-water type, produced as bread spreads, were analysed at temperatures of 15, 20 and 25 °C. The bread spreads differed only a little in their main components (55% oil and 30-32% water). Rheological parameters intercorrelated in closer functional relations than sensory parameters. This was obviously due to relatively small differences in the consistencies of individual samples, and higher standard deviations of the sensory analysis compared with instrumental methods. Sensory assessors were unable to distinguish the effect of temperature differences, which is not the case with a rheoviscometer.

Details

  • Original title: Reologické a texturní charakteristiky emulzí typu olej ve vode.
  • Record ID : 2004-0813
  • Languages: Slovak
  • Source: Bull. Potravin. Vysk. - vol. 41 - n. 1
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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