EFFECTS OF OIL DROPLET AND AGAR CONCENTRATION ON GEL STRENGTH AND MICROSTRUCTURE OF O/W EMULSION GEL |
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| Authors: | KYUNG-HEE KIM SHOICHI GOHTANI RYUICHI MATSUNO YOSHIMASA YAMANO |
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| Affiliation: | Department of Biochemistry and Food Science Kagawa University Ikenobe, Miki Kagawa, 761–0795 JAPAN;Division of Applied Life Science Graduate School of Agriculture Kyoto University Oiwake-cho, Kitashirakawa, Sakyo-ku Kyoto, 606–01 JAPAN |
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| Abstract: | The effects of oil droplet size and agar concentration on gel strength and microstructure of emulsion gels were investigated by compression test and cryoscanning electron microscope (Cryo-SEM). At all agar concentrations, the compressive stress values of emulsion gels were lower than those of the oil-free gels. Compressive stress and energy were significantly affected by oil droplet size and agar concentration, but compressive strain was not. SEM observation revealed that the overall volume of void spaces decreased and strand compactness increased with increasing agar concentration. Gels containing oil droplets had some void spaces between the gel network and the oil droplets. The strands of emulsion gels did not cover the oil globules completely, a phenomenon which was also observed for the gel with high agar concentration. |
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