Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
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- 作者：Maryam Nikbakht Nasrabadi ; Sayed Amir Hossein Goli ; amirgoli@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Ali nasirpour
- 关键词：Beverage emulsion ; Conjugated linoleic acid (CLA) ; Storage stability ; Arabic gum ; Xanthan gum
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：258-264
- 全文大小：897 K
文摘
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10% acacia gum, 3.5% conjugated linoleic acid and 0.3% w/w xanthan gum introduced as the optimum formula.
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Opacity and creaming index decreased while size index, D43 and span increased during storage.
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Peroxide value increased until 21 days and then decreased whereas TBA and Totox values began to increase after this time.
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CLA emulsion stabilizing by AG and XG can be used as a delivery system in beverages.