abstractAlcoholic emulsions were pr

abstract
Alcoholic emulsions were prepared with three different caseinate batches at 3 and 4% (w/v) protein content and 16.9% (v/v) ethanol content. Two storage temperatures (25 and 40
◦
C) and three storage times
(0, 25 and 45 days) were used. The rheological behaviour and particle size distribution of samples were
obtained. The caseinate batches #106 and #102 stabilized the emulsion up to 45 days storage time. While
emulsions prepared with caseinate batch #103 never achieve stabilization. Stability of the emulsion was
also proven by adding ethanol and visually detecting coalescence, the protein content showed to be crucial
to reduce coalescence, for all emulsions with 4% protein content, coalescence visually appeared at higher
alcohol content than for emulsion with 3% protein content. For the emulsion prepared with caseinate
batch #103, coalesce was detected at the lowest alcohol concentrations (40%)
this effect was consistent with the inverse of ions content. Viscosity was found to increase with storage
time in all the blends. The volumetric diameter (4,3) was a function of storage time and in all cases the
coalescence increases.
© 2009 Elsevier B.V. All rights reserved

Hasil (Bahasa Indonesia) 1:

abstractAlcoholic emulsions were prepared with three different caseinate batches at 3 and 4% (w/v) protein content and 16.9% (v/v) ethanol content. Two storage temperatures (25 and 40◦C) and three storage times(0, 25 and 45 days) were used. The rheological behaviour and particle size distribution of samples wereobtained. The caseinate batches #106 and #102 stabilized the emulsion up to 45 days storage time. Whileemulsions prepared with caseinate batch #103 never achieve stabilization. Stability of the emulsion wasalso proven by adding ethanol and visually detecting coalescence, the protein content showed to be crucialto reduce coalescence, for all emulsions with 4% protein content, coalescence visually appeared at higheralcohol content than for emulsion with 3% protein content. For the emulsion prepared with caseinatebatch #103, coalesce was detected at the lowest alcohol concentrations (<30%), while for emulsion prepared with caseinate batch #102 coalescence was detected at the highest alcohol concentrations (>40%)this effect was consistent with the inverse of ions content. Viscosity was found to increase with storagetime in all the blends. The volumetric diameter (4,3) was a function of storage time and in all cases thecoalescence increases.© 2009 Elsevier B.V. All rights reserved

Hasil (Bahasa Indonesia) 2:

abstrak
emulsi beralkohol disusun dengan tiga batch caseinate berbeda pada 3 dan 4% (w / v) kadar protein dan 16,9% (v / v) kadar etanol. Dua suhu penyimpanan (25 dan 40
◦
C) dan tiga kali penyimpanan
(0, 25 dan 45 hari) yang digunakan. The rheologi perilaku dan distribusi ukuran partikel sampel
diperoleh. The caseinate batch # 106 dan # 102 menstabilkan emulsi hingga 45 hari waktu penyimpanan. Sementara
emulsi siap dengan bets caseinate # 103 pernah mencapai stabilisasi. Stabilitas emulsi itu
juga dibuktikan dengan menambahkan etanol dan visual mendeteksi peleburan, kandungan protein menunjukkan untuk menjadi sangat penting
untuk mengurangi peleburan, untuk semua emulsi dengan kadar protein 4%, perpaduan visual muncul di lebih tinggi
kandungan alkohol daripada emulsi dengan kandungan protein 3% . Untuk emulsi siap dengan caseinate
bets # 103, menyatu terdeteksi pada konsentrasi alkohol terendah (<30%), sedangkan untuk emulsi siap dengan caseinate bets # 102 perpaduan terdeteksi pada konsentrasi alkohol tertinggi (> 40%)
efek ini konsisten dengan kebalikan dari konten ion. Viskositas ditemukan meningkat dengan penyimpanan
waktu dalam semua campuran. Diameter volumetrik (4,3) adalah fungsi waktu penyimpanan dan dalam semua kasus
koalesensi meningkat.
© 2009 Elsevier All rights reserved