%0 Journal Article
	%A Nor Hayati Ibrahim and  Yaakob B. Che Man and  Chin Ping Tan and  Nor Aini Idris
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 43, 2010
	%T Mixture Design Experiment on Flow Behaviour of O/W Emulsions as Affected by Polysaccharide Interactions
	%U https://publications.waset.org/pdf/9422
	%V 43
	%X Interaction effects of xanthan gum (XG), carboxymethyl
cellulose (CMC), and locust bean gum (LBG) on the flow properties
of oil-in-water emulsions were investigated by a mixture design
experiment. Blends of XG, CMC and LBG were prepared according
to an augmented simplex-centroid mixture design (10 points) and used
at 0.5% (wt/wt) in the emulsion formulations. An appropriate
mathematical model was fitted to express each response as a function
of the proportions of the blend components that are able to
empirically predict the response to any blend of combination of the
components. The synergistic interaction effect of the ternary
XG:CMC:LBG blends at approximately 33-67% XG levels was
shown to be much stronger than that of the binary XG:LBG blend at
50% XG level (p < 0.05). Nevertheless, an antagonistic interaction
effect became significant as CMC level in blends was more than 33%
(p < 0.05). Yield stress and apparent viscosity (at 10 s-1) responses
were successfully fitted with a special quartic model while flow
behaviour index and consistency coefficient were fitted with a full
quartic model (R2
adjusted ≥ 0.90). This study found that a mixture
design approach could serve as a valuable tool in better elucidating
and predicting the interaction effects beyond the conventional twocomponent
blends.
	%P 464 - 470