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Interfacial rheology of emulsifiers in food

Stability and sensory properties of emulsions and foams

Proteins and lipids are the key surface-active substances for emulsions and foams in the food industry. The structure which they form on an oil/water interface influences the stability of foams and emulsions and can even alter the sensory perception of food colloids such as these. Interfacial rheological measurements are often used to examine the interfacial structure of emulsions and foams. We carried out measurements on oscillating pendant drops to determine the viscoelastic modulus of three different, modified food emulsifiers. The samples differ particularly in terms of their elastic modulus E’ and lie within a range of 20 to 110 mN/m. The use of the Oscillating Drop Module – ODM, which was newly developed in 2018, in combination with the ADVANCE software means that these key parameters could be determined with particular ease, speed and precision.

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