Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

White, D. A.; Fisk, I. D.; Mitchell, J. R.; Wolf, B.; Hill, S. E.; Gray, D. A.

Abstract

The viscoelastic characteristics of a purified oil body cream (67.6±0.7% lipid, 5.4±0.7% protein and 25.2±0.1% moisture) recovered from sunflower seeds (Helianthus annuus L.) have been determined. Moreover, the effects of pH (2-7) and CaCl2 concentration (0-150 mM) on rheology and physical stability of oil body emulsions have been studied. Oscillatory measurements showed that the purified oil body cream exhibited weak gel-like behaviour. Diluted oil body emulsions (≤20 wt% oil) showed extensive creaming (creaming index=56-59%) at pH 5-6 resulting in significant (P

Citation

White, D. A., Fisk, I. D., Mitchell, J. R., Wolf, B., Hill, S. E., & Gray, D. A. (2008). Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids, 22(7), 1224-1232. https://doi.org/10.1016/j.foodhyd.2007.07.004

• Journal Article Type: Article
• Acceptance Date: Jul 27, 2007
• Online Publication Date: Jul 27, 2007
• Publication Date: 2008-10
• Deposit Date: Sep 6, 2021
• Journal: Food Hydrocolloids
• Print ISSN: 0268-005X
• Electronic ISSN: 1873-7137
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 22
• Issue: 7
• Pages: 1224-1232
• DOI: https://doi.org/10.1016/j.foodhyd.2007.07.004
• Public URL: https://nottingham-repository.worktribe.com/output/3125853
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0268005X07001956?via%3Dihub