Effect of cloudy agents on the stability and opacity of cloudy emulsions for soft drinks.

Citation:

Vered R Kaufman and Garti, Nissim. . 1984. “Effect Of Cloudy Agents On The Stability And Opacity Of Cloudy Emulsions For Soft Drinks.”. Journal Of Food Technology, 19, 2, Pp. 255–261.

Abstract:

Orange essential oil was emulsified with water in the presence of various food additives (xanthan gum [11138-66-2], sorbitan monolaurate [1338-39-2], sorbitan monooleate [1338-43-8], ethoxylated sorbitan monooleate [9005-65-6], sucrose diacetate hexaisobutyrate [126-13-6], tragacanth gum [9000-65-1], and ester gum 8BG) and tested for light scattering quality, opacity, and stability, to det. the proper emulsifying agents for use in creating cloudy emulsions in soft drink manuf. Best results were obtained by using combinations of ester gums and the emulsifying agents. [on SciFinder(R)]

Last updated on 05/27/2020