脂肪-ショ糖系のレシチンと水の影響による降伏値について (ハードバターに関する研究-4,5-)

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Viscosity change of binary system, sugar and hard butter, was reported on the previous paper. From the view point of engineering, however it is necessary to determin the shear rate and shearing stress, for inductng the yield value. The yield value was obtained from graphical conclusion based on the curve indicating the relation between shearing stress and rate by the use of Brookfield viscometer. In the binary system above described there was remarkable difference in the yield value between 35% and 40% of the oil content. The yield value of 40% was about 1/2 as comparied with that of 35% of oil content. As for the influence of lecithin affecting the yield value of the solid emulsion binary system. 0.3 part per hundred emulsion reduced the viscosity to 1/2 as compared with 0.1 part of lecithin, but the influence was little to the results of yield value when the added lecithin was changed within range of 0.31.0 part. On the behavior of water content added to solid oil emulsion, the yield value increased parallel with increase of added water from 0.1 to 0.5 part, but the yield value decreased inversely at 0.8 part of the addition. This means that the partial separation of emulsion occured resulting to coagulate the wetted sugar partially.
日本油化学会の論文