Interfacial and rheological properties of gelatin based solid emulsions prepared with acid or alkali pretreated gelatins

In this study gelled emulsions (10, 20, 40 and 50 wt.% corn oil) and oil-free gels have been prepared using either acid (type A) or alkaline (type B) pre-treated gelatins with varying Bloom values and molecular weights. The gelling kinetics of the gels were monitored by performing small strain oscillatory measurements in combination with a temperature sweep. Increasing setting and melting temperatures as a function of oil content were obtained...