STUDY OF CHEMICAL AND PHYSICAL-CHEMICAL PROPERTIES OF DIFFERENT FORMULATIONS OF THE COCKTAIL OF CATUABA WITH AÇAÍ
STUDY OF CHEMICAL AND PHYSICAL-CHEMICAL PROPERTIES OF DIFFERENT FORMULATIONS OF THE COCKTAIL OF CATUABA WITH AÇAÍ
Keywords:
Beverage, Emulsions, Catuçaí, StabilityAbstract
Studying the stability of beverages formed by emulsions is essential to try to predict the quality and safety of the final product according to its formulation, this is due to the fact that the oil concentration, the type and the quantity of surfactants and stabilizers added, and the difference in density between the phases make up some of the variables with the greatest influence on the lifetime of an emulsion. The objective of this research was to evaluate formulations of catuaba with açaí, an alcoholic cocktail based on catuaba and açaí, in order to optimize its homogeneity. Five drink formulations containing xanthan gum and guar gum in varying concentrations (0.00 to 0.10 g / 100mL) were evaluated for kinetic stability, rheology and microstructure. The addition of gums, in general, reduced the average diameter and polydispersity of the formulations when compared to the standard formulation. Formulations 1, 4 and 5, which contained higher concentrations of added xanthan gum, were successful in maintaining the stability of the drink over the 15-day period and demonstrated a lower average drop diameter, lesser drop size distribution and significantly increased viscosity when compared to formulations with higher concentrations of guar gum. Thus, it was possible to verify that the xanthan gum had a greater influence on the stabilization of the drink.Downloads
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