Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

• Main Authors: Hamed, Mirhosseini, Chin Ping, Tan, Nazimah S. A., Hamid, Salmah, Yusof
• Format: Article
• Language: English
• Published: Elsevier Sci Ltd 2015
• Subjects: Orange Beverage Emulsion; Turbidity; Average Particle Size; Polydispersity Index; Central Composite Design; Multiple Optimization; Validation; Response Surface Methodology
• Online Access: http://ddms.usim.edu.my/handle/123456789/8332
• Institution: Universiti Sains Islam Malaysia

This paper focuses on the development of an effective methodology to determine the optimum levels of three independent variables leading to (a) maximize turbidity, (b) minimize polydispersity index (PDI) and (c) obtain the target value for average particle size and density of orange beverage emulsio...