Rheologica Acta

, Volume 34, Issue 6, pp 513–524 | Cite as

Rheology and processing of salad dressing emulsions

  • Jose Maria Franco
  • Antonio Guerrero
  • Crispulo Gallegos
Original Contribution


In order to study the influence that the processing parameters exert on the rheology and stability of salad dressing emulsions, both steady-state shear and oscillatory measurements, as well as droplet size distribution tests were performed. Emulsions containing a mixture of egg yolk and sucrose stearate as emulsifier were prepared using two different emulsification machines, a rotor-stator turbine and a colloidal mill. An increase both in energy input and in the temperature of processing yields higher values of the steady-state viscosity, an increase in emulsion stability and, generally, lower droplet size and lower polydispersity. Furthermore, a plateau region in the loss modulus versus frequency plots appears as the energy input and processing temperature increase. This effect has been analyzed by calculating the relaxation spectra of these emulsions. The results have been discussed taking into account the relationship between several structural parameters, such as interparticle interactions and droplet size distribution, and the rheological response of these emulsions.

Key words

Droplet size emulsion linear viscoelasticity mayonnaise viscosity 


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Copyright information

© Steinkopff Verlag 1995

Authors and Affiliations

  • Jose Maria Franco
    • 1
    • 2
  • Antonio Guerrero
    • 1
  • Crispulo Gallegos
    • 1
  1. 1.Dpto. Ingenieria QuimicaUniversidad de SevillaSevillaSpain
  2. 2.Hijos de Ybarra S.A.SevillaSpain

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