Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixtures.
Properties of oil/water emulsions stabilized with the soluble casein-acid polysaccharide mixtures were investigated. Compared to initial protein solutions, higher emulsifying properties of the mixtures are demonstrated. A study is made on the influence of the properties of the mixtures for obtaining thermostable emulsions of hard consistency which could be applied in production of a great variety of foodstuffs. The role of the formation of protein-acid polysaccharide complexes is discussed.
D002364:Caseins / Q000032:analysis*; D016264:Dextran Sulfate; D003911:Dextrans / Q000032:analysis; D004355:Drug Stability; D004655:Emulsions; D006863:Hydrogen-Ion Concentration; D009821:Oils; D010368:Pectins / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis*; D014783:Viscosity; D014867:Water
D002364:Caseins; D003911:Dextrans; D004655:Emulsions; D009821:Oils; D011134:Polysaccharides; D014867:Water; D010368:Pectins; D016264:Dextran Sulfate