The effect of phase viscosity ratio on the rheology of liquid two phase gelatin-locust bean gum systems

The rheological behaviour of liquid two phase gelatin-locust bean gum (LBG) systems, comprising of(a) liquid LEG enriched continuous phase, and (b) fl ow-deformable gelatin-enriched dispersed particles seems to be determined, at the same phase composition, by phase viscosity ratio (mu). In the mu ran ge from 0.03 to 0.21, viscosity dropped to values noticeably lower (13-40 t imes) than those of the corresponding LEG solution. Decrease in the viscosi ty of the mixtures was not observed at mu = 0.5-0.6, corresponding that to the maximum energy scatter inside the droplets, in agreement with Mason's c onception of droplet deformation and disruption of liquid Newtonian emulsio ns. (C) 1999 Elsevier Science B.V. All rights reserved.