3rd International Symposium on Food Rheology and Structure

RHEOLOGICAL CHARACTERIZATION OF EMULSIONS FROM SOYMILK

Cheila G. Moth1; Aline D. de Azevedo1 & Rosemar Antoniassi2
1

Departamento de Processos Orgnicos/ Escola de Qumica/ CT, Bloco E, Universidade Federal do Rio de Janeiro, CEP 21949-900. 2EMBRAPA-CTAA, Rio de Janeiro, Brazil, e-mail: cheila@eq.ufrj.br

ABSTRACT
The development of a product with strong trend to substitute the traditional mayonnaise has been investigated. The oil/water emulsion was prepared based on soymilk that has capacity of a emulsifier and stabilizer besides it has the ability of increasing the protein content and reducing the fat. The utilization of different types of hydrocolloids such as: xanthan gum, carboximetylcellulose and cashew gum allowed a stabilization of the final product, keeping the texture and homogeneous structure. Rheological analysis was performed on a Mettler-Toledo, model RM 180 Rheomat at 25C and the shear rate ranged from 64 to 1290s-1. With software Statistica 5.5, it was used an experimental 3-0 design of factorial 2 type with dependent variables: consistency index and yield stress and operational variables: soymilk solids, soybean oil amount and the homogenization pressure was used. According to the obtained values for these operational variables it has been prepared emulsions with different hydrocolloids. The emulsions have been pseudoplastic and thixotropic behavior with yield stress, similar to the commercial mauonnaise.

and 60% soymilk, respectively. The soymilk was mixed in a Phillips Blender with a gradual addition of soybean oil in a period of 15 seconds. Then, the emulsion was homogenizated in APV Gaulin apparatus (model 15MR-8TBA) at different pressures 2000 and 3000 psi. With the values for the operational variables, it has been prepared emulsions with different hydrocolloids. Commercial XG and CMC were used in 0.1%, while CG in 1.0% w/w. The additives used were 1.0% salt, 0.8% sugar and 0.2% citric acid [1]. 2.2 Rheological analysis Rheological measurements were performed using a rheometer (RM180 Rheomat) with a concentric cylinder geometry. The temperature was maintained at (25.0 r 0.1)C. Apparent viscosity was determined at shear rates ranging from 64 to 1290 s-1. The Herschel-Bulkley equation was used to describe the flow properties which values were obtained by the rheometer software. 2.3 Response Surface Statistical response surface analysis is a technique for understanding how response values (consistency index and yield stress) vary with changes in factor values adjusted by experimental data (soybean oil and soymilk concentration and pressure). The software Statistica 5.5 to experimental design at two level factors (23-0) and a 95% of confidence interval.

1 INTRODUCTION
The actual nutritional trend is directed towards to low-calorie and reduced-fat products. There exit potential of choosing fat substitutes in specific quantities in order to have a product with a texture close to traditional mayonnaise [2]. Several studies have indicated the possibility of using soybean proteins to prepare mayonnaise, in order to reduce the fat content, increase protein content and improve stability [6]. Polysaccharide gums, Xanthan gum (XG), Cashew gum (CG) and Carboxymethylcellulose (CMC), are hydrocolloids and due their rheological properties they had a wide range of applications in food industry. [1]. The objectives of this work are: (a) choose the best values for each operational variables based on the response surface analysis and (b) prepare emulsions with different hydrocolloids and characterizated by rheological analysis.

3 RESULTS AND DISCUSSION

Figures 1 and 2 were obtained by the information of rheological data using the Statistica 5.5. The red region is the highest effect of operational variables in each rheological parameter. According to the figure 1, all of the 3 operational variables have the same influence, because they presented high values for consistency index (k), using high values for all variables. Figure 2 indicates that regardless of solids amount or pressure used, the highest values for yield stress are obtained with high value for oil amount in emulsion. The stability the of emulsion had increased probably due the highest interaction of particles of oil, water and soy protein, which had biggest amount of oil in the emulsion. The value of 3000 psi for homogenization pressure was reasonable, therefore the same value was studied by LOURY et al. [3]. The value defined for the operational variable soymilk solids was of

2 MATERIALS AND METHODS

2.1 Preparation of samples Soymilk was prepared with 8 and 10%(w/w) of solids. The dispersion was homogenizated in APV Gaulin apparatus (model 15MR-8TBA) at 5000 psi. The ingredients used in the preparation of emulsion were: soybean oil 30 and 40% formulated with 70

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3rd International Symposium on Food Rheology and Structure

Apparent Viscosity (Pa.sn)

10%, in accordance with figure 2. The increase of this variable will provide a high amount of phospholipids (emulsifiers) and protein (stabilizers of the emulsion) what it will be able to take increase in stability, viscosity and consistency of the final product [4]. Emulsions formulated with different hydrocolloids had resulted in a considerable increasing for viscosity of the final product, then it will be used 30% of oil amount in the emulsion, therefore the posterior emulsions will be used gums.

rate, indicating pseudoplastic behavior. Moreover, these values of apparent viscosity in the returns curves are smaller than these same values in the gone one, therefore they are thixotropic materials. These characteristics are similar to the commercial mayonnaises [1, 5].
4,5 4 3,5 3 2,5 2 1,5 1 0,5 0 60 260 460 660 860 1060 1260 1

1st-GX 1st-CMC 1st-GC 2nd-GX 2nd-CMC 2nd-GC

Shear rate (s )

-1

Figure 3: Shear rate versus apparent viscosity of (1.a) (1.b) Figure 1: Response surfaces for consistency index using the operational variables as factors: (a) oil x solids, (b) oil x pressure and (c) solids x pressure. (1.c)

emulsions prepared with different gums.

4 CONCLUSIONS
Using the response surface methodology study these emulsions, we obtained the values for the operational variables (to prepare emulsions with gums) which are: 30% of soybean oil, 10% solids in soymilk and a homogenization pressure of the 3000 psi. These materials showed pseudoplastic and tixotropic behaviors and they can be used as substitute for commercial product or an alternative for consumers that enjoy the light products.

REFERENCES
[1] Damico A, Correia D, Antoniassi R, Moth C G: Estudo do Comportamento Reolgico e da Estabilidade de Emulso base de "Leite" de Soja Utilizando Diferentes Tipos de Gomas Comerciais e a Goma de Cajueiro, Anais do 4o SLACA (2001) pg.231, SP/Brazil. [2] GIESE J. Fats, oils and fat replacers. Food Techn. 4 (1996) 78-74. [3] LOURY J, DESRUMAUX A, LARDIRES J: Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions. Innovative Food Sc. & Engineering Techn. 2 (2000) 127-134. [4] NSOFOR LM, OSUJI CM: Stability, rheology and chemical properties of soymilk concentrates from sprouted soybeans. Journal of Food Sc. and Tech. 34 (1997) 33-40. [5] PAREDES MDC, RAO MA, BOURNE MC: Rheological characterization of salad dressingSteady shear, tixotropy and effect of temperature. Journal of Text. Stud. 19 (1988) 247-258. [6] STAMOV S, VAKRILOV V, KRACHANOV KH: Technology of soy mayonnaise manufacture. In: Food Science and Technology Abstract 12 (1980) 243 (abst. 7T357).

(2.a)

(2.b) Figure 2: Response surfaces for yield stress using the operational variables as factors: (a) oil x solids, (b) oil x pressure and (c) solids x pressure.

(2.c)

Figure 3 shows curves of apparent viscosity versus shear rate of emulsions prepared with different gums and using the suggested values of 30% of oil amount, 10% of solids in soymilk and the 3000 of pressure in accordance with results of the reply surface. These curves show the same trend, which are the values of apparent viscosity that decreasing with the increasing of the measure of the shear

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