Abstract
The dispersed oil droplets in emulsion gel contribute to the rheological properties of emulsion gels either as active or inactive filler particles. For gels based on proteins, the oil droplets act as an active filler. For the case of polysaccharide gels, the oil droplets act as an inactive filler. The storage modulus G' of an acid-induced sodium caseinate emulsion gel dramatically decreases in the presence of the Tween 20, with the character of the surface of the emulsion droplets changing from active filler to inactive filler on addition of the surfactant. The effect of Span 20 is different from that of Tween 20, remarkably.
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