CIVILICA We Respect the Science
Publisher of Iranian Journals and Conference Proceedings
Paper
title

Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified Starch

Credit to Download: 0 | Page Numbers 4 | Abstract Views: 139
Year: 2014
Present: پوستري
COI code: HYDROCOLLOIS01_102
Paper Language: English

How to Download This Paper

For Downloading the Fulltext of CIVILICA papers please visit the orginal Persian Section of website.

Authors Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified Starch

  S Hosseinzadeh - Department of Food Science. Ferdowsi University. Mashhad. Iran
  A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Abstract:

Emulsions are the unstable solutions and due to repulsive forces between the molecules in the two phases separated after a period of time. Emulsifiers are compounds with hydrophilic and hydrophobic chains and due to this property connected immiscible phases together and produced stable emulsion. In this study stability of two emulsions prepared by spearmint oil 2.5% w/w with an aqueous malthodextrin/Arabic gum (M:G) and modified starch (MS) at 3 different concentrations including 10%, 20% and 30% w/w were studied. Emulsion quality parameters such as Brix, particle size, particle distribution, microscopic structure, pH and creaming during six weeks at 4°C were studied. pH in all emulsions were fixed between 3.94 to 4.02 in M:G and 4.22 to 4.35 in MS emulsions. In both type of emulsion by increasing the concentration of solid materials the stability of emulsion were increased

Keywords:

Emulsion, Spearmint oil, Stability

Perma Link

https://www.civilica.com/Paper-HYDROCOLLOIS01-HYDROCOLLOIS01_102.html
COI code: HYDROCOLLOIS01_102

how to cite to this paper:

If you want to refer to this article in your research, you can easily use the following in the resources and references section:
Hosseinzadeh, S & A Bostan, 2014, Stability Of Spearmint Oil Emulsions Prepared With Malthodextrin/Arabic(Acasia)Gum and Modified Starch, 1st international conference on indigenous gum and its application in the food industry, مشهد, پژوهشكده علوم و صنايع غذايي, https://www.civilica.com/Paper-HYDROCOLLOIS01-HYDROCOLLOIS01_102.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Hosseinzadeh, S & A Bostan, 2014)
Second and more: (Hosseinzadeh & Bostan, 2014)
For a complete overview of how to citation please review the following CIVILICA Guide (Citation)

Scientometrics

The University/Research Center Information:
Type: state university
Paper No.: 25310
in University Ranking and Scientometrics the Iranian universities and research centers are evaluated based on scientific papers.

Research Info Management

Export Citation info of this paper to research management softwares

New Related Papers

Iran Scientific Advertisment Netword

Share this paper

WHAT IS COI?

COI is a national code dedicated to all Iranian Conference and Journal Papers. the COI of each paper can be verified online.