The authors acknowledge the Technological Institut of the Food Industry Research Association (AINIA) for use of the equipment. Prof. Dr. Pedro Fib Maupoey for his assistance, and the Agricultural. Council of Valencia and Caja de Ahorros from Castellón for the financial support.
Rheological Characterization of Low-calorie Milk-based Salad Dressings
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 200–202, January 1992
How to Cite
CHIRALT, A., FERRAGUT, V. and SALAZAR, J.A. (1992), Rheological Characterization of Low-calorie Milk-based Salad Dressings. Journal of Food Science, 57: 200–202. doi: 10.1111/j.1365-2621.1992.tb05455.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/14/90; revised 3/21/91; accepted 6/29/91.
- salad dressings;
- low calorie;
Oil-in-water emulsions of different quantitative composition, containing milk powder and locust bean gum. as stabilizing agents, showed similar rheological behavior: time-dependent thixotropic character and yield stress. Thixograms obtained for each sample could be modelled through the Hahn equation for the different shear rates. The analysis of the Hahn parameter variation for each sample as a function of shear rate led to a function σ= f(γ, t). Predicted shear stress values had relative errors lower than 10% in 99.9% of the samples studied. Analysis of composition influence on the rheological parameters showed an interactive role of gum, milk and acetic acid concentrations on emulsion consistency.