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Rheology of lecithin dispersions

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Journal of the American Oil Chemists' Society

Abstract

Dispersions of lecithin (1–25% solids, dry basis) in soybean oil or water were subjected to rheological measurement in a coaxial-cylinder viscometer. The different rheological characteristics determined included yield stress, flow behavior index, consistency index, and apparent viscosity. Pseudoplastic behavior was observed for all lecithin emulsions in oil and for dispersions in water. The flow behavior indices for lecithin-oil emulsions (0.855–0.875) were higher than for lecithin-water dispersions (0.472–0.584). Yield stresses were observed only for lecithin-water dispersions. An increase in the concentration of lecithin in oil or water increased yield stress, consistency index, and apparent viscosity. The apparent viscosities of the lecithin-oil emulsions were higher than those for corresponding lecithin-water dispersions. The power law model can adequately fit (r≥0.988, p≤0.01) the shear-rate vs. shear-stress data for lecithin-oil emulsions, whereas the Herschel-Bulkley model was suitable (r≥0.988, p≤0.01) for lecithin-water dispersions.

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Authors and Affiliations

  1. Food Engineering Department, Central Food Technological Research Institute, 570 013, Mysore, India

    Suvendu Bhattacharya, M. H. Shylaja, M. S. Manjunath & Udaya Sankar

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  1. Suvendu Bhattacharya
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  2. M. H. Shylaja
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  3. M. S. Manjunath
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  4. Udaya Sankar
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Correspondence to Suvendu Bhattacharya.

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Bhattacharya, S., Shylaja, M.H., Manjunath, M.S. et al. Rheology of lecithin dispersions. J Amer Oil Chem Soc 75, 871–874 (1998). https://doi.org/10.1007/s11746-998-0239-9

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  • DOI: https://doi.org/10.1007/s11746-998-0239-9

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