INFLUENCE OF TEMPERATURE AND ADDITIVES ON THE ADSORPTION KINETICS OF FOOD EMULSIFIERS

The influence of temperature (6, 25, and 50C) and additive substances (salt, sugar and vinegar) on the adsorption kinetics of typical food emulsifiers, egg yolk and whey protein concentrate (WPC) were studied using the Wilhelmy plate/burst membrane method to monitor the interfacial tension (IT) at the water soya oil interface. The effect of solutes on the adsorption kinetics depended on emulsifier type. The presence of salt and higher temperatures reduced the IT of egg yolk solutions, while the IT of WPC solutions increased with salt addition. The presence of sugar and vinegar generally increased the IT of both emulsifiers while increased temperature caused the equilibrium IT of both emulsifiers to decrease and attain equilibrium more quickly.