Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

Abstract Optical and rheological properties of beverage cloud emulsions as a function of water-phase and oil-phase concentrations were investigated. The specific gravity of phases, particle size distribution and creaming stability of prepared emulsions in diluted forms were evaluated. Combinations of emulsions with added starch (3.74–18.7% w/w, with oil at 3.74% w/w) and oil (7.48–18.7% w/w with starch at 11.2% w/w) were used. The specific gravity of oil phase was adjusted using a constant combination of weighing agents [sucrose acetate isobutyrate and brominated vegetable oil] and different level of coconut oil. Oil-phase concentration had a significant effect ( P G ″/ G ′) greater than 74 at maximum frequency level (50 rad/s) and decreased along with increasing the oil level. The solid or elastic behavior was related to those emulsions that exhibited sedimentation with the delta degree lower than 35.