Table 2.
Values of the activation energy of molecular movements in the oil and water phase of emulsions containing modified starches.
| Starch Concentration (g/g) |
ΔEa (kJ/mol) | |||
|---|---|---|---|---|
| Oil Phase | Water Phase | |||
| Beef Fat | Pork Fat | Beef Fat | Pork Fat | |
| E 1420 | ||||
| 0.12 | 25.7 ± 0.6 | 23.5 ± 0.2 | 13.0 ± 0.3 | 12.3 ± 0.4 |
| 0.17 | 29.5 ± 0.4 | 27.3 ± 0.3 | 15.8 ± 0.5 | 19.5 ± 0.6 |
| 0.25 | 20.2 ± 0.3 | 17.4 ± 0.7 | 19.5 ± 0.2 | 13.7 ± 0.4 |
| LU 1432 | ||||
| 0.12 | 21.1 ± 0.4 | 20.4 ± 0.7 | 28.9 ± 0.5 | 22.9 ± 0.2 |
| 0.17 | 27.7 ± 0.5 | 22.2 ± 0.3 | 31.2 ± 0.7 | 24.4 ± 0.4 |
| 0.25 | 22.1 ± 0.2 | 18.8 ± 0.5 | 10.9 ± 0.6 | 23.1 ± 0.5 |