Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology

• Main Authors: Hamed, Mirhosseini,, Chin Ping, Tan,, Nazimah S. A., Hamid,, Salmah, Yusof,, Boo Huey, Chern,
• Format: Article
• Language: English
• Published: Elsevier Sci Ltd 2015
• Subjects: Arabic gum; Xanthan gum; Physical stability; Viscosity; Cloudiness; Conductivity; Beverage emulsion; Central composite design

The present work was conducted to investigate the influence of main emulsion components, namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) and orange oil (6-10% w/w) contents on physical stability, viscosity, cloudiness and conductivity of orange beverage emulsion. In this study, 20 orange b...