Influence of Processing Variables on the Physical Properties of Emulgels Containing Flaxseed Fiber

There is a growing interest in the development of food products formulated with a reduced concentration of additives or with the lack of any of them. For this reason, in this work, emulgels containing flaxseed fiber were studied. The influence of ultrasound processing variables; namely, the amplitude and operation time, on coarse emulgels obtained by rotor-stator homogenization was assessed as a function of aging time. Rheology, laser diffraction and multiple light scattering were used to evaluate these emulgels. The application of ultrasound waves on coarse emulgels at high amplitude or high ultrasound time provoked the breakdown of the network formed by flaxseed fibers. The optimum emulgel was obtained by applying an amplitude of 100% for 20 min with pulses lasted 5 s.