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1. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil | |||
mohammed abdalla,HE Zhiyong,QIN Fang,CHEN Jie | |||
Food Science and Technology 16 April 2012 | |||
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Abstract:The objective of this study was to develop a W/O emulsion to be used as a mould release agent in bakery products with high stability, low apparent viscosity and high smoke point using minimal concentrations of surfactants. Increase the HLB number (3 to 4.48) had significantly increased the stability of W/O emulsion. Meanwhile, further increase in the HLB (4.85-5.59) had significantly decreased the stability of W/O emulsion. Emulsion stability was enhanced when ethanol concentration increased up to 10 wt%. Low ratios of ethanol (5-15 wt%) had no significant effect on the smoke point of emulsion meanwhile, high ratios of ethanol had slightly increased the smoke point of W/O emulsion. In general ethanol had decrease the apparent viscosity of W/O emulsion. Addition of sodium stearate (0.05-0.2 wt%) had increased the stability, apparent viscosity and the smoke point of W/O emulsion. | |||
TO cite this article:mohammed abdalla,HE Zhiyong,QIN Fang, et al. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil[OL].[16 April 2012] http://en.paper.edu.cn/en_releasepaper/content/4474827 |
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