Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
The main and interaction effects of main emulsion components namely Arabic gum content (13–20%, w/w, x1), xanthan gum content (0.3–0.5%, w/w, x2) and orange oil content (10–14%, w/w, x3) on beverage emulsion characteristics were studied using the response surface methodology (RSM). The physicochemic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7160/1/Effect%20of%20Arabic%20gum.pdf |