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- Cunha, Rosiane Lopes da, et al. Show all 2 Author
- Food research international 2017 v.91 pp. 47-54
- droplets; emulsifiers; emulsions; potassium chloride; separation; stabilizers; viscosity
- ... Emulsions containing high acyl gellan (0.025 or 0.100% w/w) as emulsifier/stabilizer with KCl addition (1.6–15,633mg of KCl/g of gellan) were evaluated. In general a decrease in apparent viscosity and an increase of the droplets size were observed as KCl content rises. Addition of intermediate KCl concentration (62.6–1,563mg of KCl/g of gellan) could improve the stability to macroscopic phase sepa ...