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• W2345330032 endingPage "738" @default.
• W2345330032 startingPage "725" @default.
• W2345330032 abstract "Abstract Cupuassu fat is a good candidate for partial substitution of cocoa butter in many products, including emulsions. However, for such use it is necessary to know the characteristics of the products prepared with cupuassu fat. Therefore, the main goal of this work is to characterize emulsions prepared with cupuassu fat using the surfactants Tween ® 60, Tween ® 80 and Tween ® 85 as emulsifiers. The emulsions were prepared at 43 °C with addition of 0.5 or 1.5 % (w/v) of surfactant and compared with an emulsion without surfactant. All emulsions were analysed by conductivity, stability, pH, optical microscopy, rheology and oxidative stability. It was verified that the emulsions prepared with Tween ® 60 and Tween ® 80 have higher stability, smaller droplet size and higher apparent viscosity. Also, these properties are positively influenced by the concentration of the surfactant. On the other hand, emulsions prepared with Tween 85 or without surfactant reached unsatisfactory results. The rheological behaviour of the emulsions was adequately described by both Herschel‐Bulkley and Mizhari‐Berki models revealing pseudoplastic character. These emulsions also present strong gel behaviour, with storage modulus higher than loss modulus. In conclusion, cupuassu fat can be used as oil phase for emulsions products and this characterization helps to understand their behaviour in order to increase their use in food industry." @default.
• W2345330032 created "2016-06-24" @default.
• W2345330032 creator A5001463746 @default.
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• W2345330032 date "2016-05-03" @default.
• W2345330032 modified "2023-10-17" @default.
• W2345330032 title "The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)" @default.
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• W2345330032 doi "https://doi.org/10.1007/s11743-016-1820-0" @default.
• W2345330032 hasPublicationYear "2016" @default.
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