Transformation of the rheological properties of a soya oil-in-water emulsion as a result of the addition of salt substitutes

Authors

• Seppo Lahtinen Department of Food Chemistry and Technology, University of Helsinki, SF-00710 HELSINKI, Finland

DOI: https://doi.org/10.23986/afsci.72234

Abstract

The influences of 1.00 % wt/wt NaCl, Morton Lite Salt (50 % wt/wt NaCl and 50 % KCI) and Mineral Salt (65 % NaCl, 25 % KCI and 10 % MgSO4 • 7H2O) on the rheological properties of an emulsion containing 1.0 % sodium alginate, 1.0 % acetylated distarch adipate, 68 % water and 30 % oil were compared at a pH value 4.5 by means of a coaxial cylinder viscometer. An empirical model composed of two exponential terms was used to describe the rheological behavior under a constants hear rate. The addition of any of the three salts increased the essential mechanical parameter values remarkably. The influences of Morton Lite Salt and Mineral Salt were quite similar and different from that of NaCl. When xanthan gum replaced sodium alginate in the emulsion, small decreases were observed in some of the parameter values owing to salt addition. No differences existed between the influences of salts in that case.