Browsing by Subject "näennäinen viskositeetti"

The scope of the literature review was to define the process for oil-in-water emulsion formation and the important properties of the emulsions which are suitable for microencapsulation. The aim of this study was to determine how whey protein isolate together with maltodextrin affects the properties of the emulsion. Camelina oil and black currant seed oil were used as core materials. The wall materials used were: maltodextrin (MD) and whey protein isolate (WPI). Six different wall systems consisting WPI in combination with MD at various ratios (1:1, 1:3 and 1:9) were used. In premilinary tests the emulsions were characterized for temperature, creaming index, apparent viscosity, flow behavior index, flow consistency index, droplet size (D4,3 zetasize,), droplet size distribution (PDI, span) and zetapotential. Droplet size and droplet size distributions were measured by a laser light scattering using a Zetasizer and by laser light diffraction instrument, Mastersizer 2000/3000. Oil droplet size was also measured with light blockade using a PAMAS. Rheological properties were characterized with rheometer. In actual test the emulsions were characterized for time (foam removal), temperature, droplet size (D10, D50, D90 ja D4,3), apparent viscosity, flow behavior index and flow consistency index. First degree polynomial was fitted with PLSR to the results. Statistical significances of regression coefficients were analyzed with t-test. In premilinary tests all the emulsions were stable during storage at 25 °C after 24 h. pH and zetapotentials which were all lower than -35 mV refer to good stability of emulsions. Change in droplet size and droplet size distribution was observed. Increasing maltodextrin concentration decreased droplet size (D4,3) and droplet size distribution width (PDI) when measuring by Mastersizer and Zetasizer. Apparent viscosity of the emulsions decreased by increasing maltodextrin concentration. PLS-regression showed that there were statistically differences between wall materials and temperatures, droplet size, size distribution and apparent viscosity. There were also statistically differences between oil and droplet size measured by PAMAS. In actual tests apparent viscosity of the emulsions decreased by increasing maltodextrin concentration. Increasing maltodextrin concentration also decreased the time of foam removal. PLS-regression showed that there were statistically differences between wall materials and temperatures after homogenization, time (foam removal), flow consistency index and apparent viscosity. There were also statistically differences between oil and temperatures, flow behavior index and droplet size distribution width. Whey protein isolate together with maltodextrin affect mostly to apparent viscosity of emulsions.