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KMID : 1007519990080030204
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.204 ~ p.206
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Changes in Compression Properties of Oil - Free Gel and Emulsion Gel during Storage
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Kim, Kyung Hee
Gohtani, Shoichi/Yamano, Yoshimasa
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Abstract
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This study was conducted to investigate changes in the compression properties and synereses of gels in the presence and absence of oil droplets during storage. The compression stress and energy of oil-free gel changed remarkably for the storage period compared to those of emulsion gel. Compression strains of both oil-free and emulsion gels increased during the first 10 hr but neither changed thereafter. Syneresis of oil-free gel was higher than that of emulsion gel during storage.
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