The Effect of Stabilizer,Stabilizer Blend,and Concentration on the Viscosity of O/W Emulsions(40%Oil) 1000001 1000 XGX -PGA% 8 4033.0.55 +033-0.33 0-0.33-000 +-0.00.0.55 60.00-000 10 100 SHEAR STRESS(Pa) Low shear viscosity of solutions and emulsions.Particle size was calculated as mean volume diameter. Gum Aqueous Emulsion viscosity Emulsion particle viscosity (Pa-s) 胎 = 0.00+0.00 4±012 107±18 88 0.04±0.002 10.61±0.01 50±5 3.00±0.66 0.33+0.33 145±12 28,000±2800 2.93±0.12 0.33+055 250±36 48,100±7200 2.43±0.61 ain the aqueous phase. "Orbitz"Soft Drink Candy "Beads" Size of bead 3.5 mm diameter. mass~30 mg, volume =~0.02 cc density =1.34g/cc suspending phase=1.01g/cc Xanthan/Gellan High Fructose Corn Syrup7 The Effect of Stabilizer, Stabilizer Blend, and Concentration on the Viscosity of O/W Emulsions (40% Oil) 1 10 100 .1 10 1000 100000 SHEAR STRESS (Pa) * Gum concentration in aqueous phase XG% - PGA% 0.00 - 0.00 0.00 - 0.55 0.33 - 0.33 0.33 - 0.00 0.33 - 0.55 Low shear viscosity of solutions and emulsions. Particle size was calculated as mean volume diameter. 0.00 + 0.00 - 1.4 ± 0.12 10.17 ± 1.8 0.00 + 0.55 0.04 ± 0.002 25 ± 7 10.61 ± 0.01 0.33 + 0.00 50 ± 5 10,000 ± 900 3.00 ± 0.66 0.33 + 0.33 145 ± 12 28,000 ± 2800 2.93 ± 0.12 0.33 + 0.55 250 ± 36 48,100 ± 7200 2.43 ± 0.61 Gum concentrationsa (XG% + PGA%) Aqueous viscosity (Pa. s) (n=4) Emulsion viscosity (Pa. s) (n=2) Emulsion particle size (μm) a in the aqueou s phase. "Orbitz" Soft Drink Xanthan/Gellan High Fructose Corn Syrup Candy "Beads" Size of bead 3.5 mm diameter, mass ~30 mg, volume = ~0.02 cc density = 1.34g/cc suspending phase =1.01g/cc