Effect of Combination of Esterified Maltodextrin and Tween 80 on Rheological Properties and Stability of Emulsion Drink

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ศันสนีย์ อุดมระติ
วิภา สุโรจนเมธากุล
สุภัคชนม์ คล่องดี
นพรัตน์ ปราบสงบ

Abstract

The present research applied esterified maltodextrin palmitate (EMP) as emulsifier and stabilizer in emulsion drink (oil-in-water emulsion). The rheological properties and stability of combination of EMP and Tween 80-stabilized emulsion drink were investigated, compared to emulsion stabilized by sole Tween 80 and combined-native maltodextrin and Tween 80. Viscosities of emulsions containing EMP or native maltodextrin with concentration of 2.5-10 % (w/w) were 0.8-1.8 mPa.s, which closed to viscosities of commercial opaque orange juices (0.9-1.7 mPa.s). A combination of EMP and Tween 80 expressed the largest oil droplets because EMP was adsorbed at the oil droplet surface as outer layer stabilization film and this combination was able to inhibit coalescence more efficiently than the emulsion drink stabilized by sole Tween 80 or combination of native maltodextrin and Tween 80 during storage of 7 days. In emulsion drink system, EMP synergized with Tween 80 could enhance stability and improve the textural characteristics of the emulsion.

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วิทยาศาสตร์ชีวภาพ
Author Biographies

ศันสนีย์ อุดมระติ

ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

วิภา สุโรจนเมธากุล

ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

สุภัคชนม์ คล่องดี

ฝ่ายกระบวนการผลิตและแปรรูป สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

นพรัตน์ ปราบสงบ

ภาควิชาพัฒนาผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

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