Influence of whey protein concentrate (WPC 80) addition on the rheological properties of water-in-oil emulsions during storage
Tadeusz Grega , Dorota Najgebauer-Lejko , Małgorzata Tabaszewska , Grażyna Jaworska , Elżbieta Sikora , Ladislav Staruch
AbstractWhey proteins are known as valuable components in both food technology and in non-food production. Whey protein concentrate (WPC 80) wad added during the preparation of waterinoil emulsion (w/o) in the amount of 0, 10 and 15% (w/w). Prepared emulsions were stored for 10 weeks at 20°C ±1°C. Increased concentration of WPC 80 resulted in decreased viscosity of the emulsion. The emulsion with 10% of WPC 80 additive was stable during the whole storage period and exhibited the viscosity value of 1.78 Pa*s. On the contrary, emulsion without WPC 80 and that with its 15% concentration shown slight destabilization symptoms.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||food technology, whey proteins, WPC 80|
|Internal identifier||WTŻ/M/27/2013; WTŻ/3/37|
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