Effect of Oils with Different Fatty Acids Profile on the Physical Properties of Formulated Emulsion (original) (raw)
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Effect of Protein Type on the Physical Properties of Milk Fat Emulsions
2013
The physical properties of milk fat emulsions formulated with 20% butter oil and ~ 80% protein solutions (3.2% protein) of sodium caseinate (SC), mixed sodium caseinate with whey proteins (SCW, 3:2), mixed sodium caseinate with soy proteins (SPS, 3:2) or mixed sodium caseinate with both of whey proteins and soy proteins (SCWS, 3:1:1) were evaluated. The results showed that SC emulsion had the best whipping ability and fat destabilization (P < 0.05), while SCS emulsion had the best creaming rate, proteins load and fat destabilization among all protein emulsions. SCW and SCWS emulsions had medium proteins load, fat destabilization, and whipping ability between SC and SCS emulsions. The shear stress (apparent viscosity) of SCS emulsion was the highest while that of SCWS was the lowest; although the differences among all emulsions were not significant (P > 0.05). These results can be useful in selecting suitable protein type and percentage for the preparation of milk fat emulsion.
Journal of Dairy Science, 2009
An understanding of the effects of processing parameters can be applied to formulate emulsions with higher unsaturated fatty acid content. Emulsions using the typical ice cream formulation were produced by anhydrous milk fat alone or in a mixture with either olein or stearin at a 2:1 weight ratio. Effects of both pasteurization holding time (40 or 120 s at 80°C) and aging time (ranging from 2 to 24 h) on the structural and whipping properties of the emulsions were studied. Effects of these processing conditions on emulsion structural characteristics were determined using laser light-scattering measurements, rheological properties, microscopic observations, and image analyses of the whipped emulsions. Furthermore, foaming properties of these emulsions were compared and discussed with regard to effects of both processing and composition on properties of the emulsions, such as thixotropy and sensitivity to shearing. We observed changes in fat globules when different pasteurization holding times were applied, but no changes in either apparent viscosity values or sensitivity to shearing were traceable. However, enrichment of milk fat with the olein fraction increased the whipping ability of the emulsions, as evaluated in terms of overrun and the homogeneity of air bubbles, whatever the aging time. The lowest monodispersity of air bubbles was observed in the formulation rich in stearin. After 24 h of aging, this formulation showed the same overrun as the emulsion made with anhydrous milk fat. Increasing the aging time decreased the overrun by approximately 30%, and increasing the pasteurization holding times decreased it by approximately 20%. In general, in our conditions, increasing the aging time and unsaturated fatty acid content reduced changes in the dynamic rheological and structural properties observed just after production of the emulsions, whatever the pasteurization holding time or fat composition applied.
Study the stability of emulsions produced by complete replacement of milk fat with soybean oil
For citation: Vlaseva R., M. Ivanova (2012), Study the stability of emulsions produced by complete replacement of milk fat with soybean oil, Abstract: Analyses for the stability of emulsions of the type O/W received between soybean oil, skim milk and emulsifier glyceryl monostearate (GMS) were made. Model emulsions containing oil phase from 1 to 5%(w/w) and the use of emulsifiers in concentrations 0.2 and 0.5%(w/w) were prepared. It was found that complete replacement of milk fat with vegetable oil in order to obtain a stable emulsion can not be realized without the addition of emulsifier. Studied emulsions remain stable at a lower concentration of oil phase and a higher concentration of emulsifier.
Potravinarstvo Slovak Journal of Food Sciences, 2021
The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicochemical parameters of the fat emulsion. Accordingly, the production of low-fat dairy products requires adjustment of the cream properties. It has been shown that using different doses of structure stabilizers: QNA colloid as a consistency stabilizer in the amount of from 1 to 2% and the Dimodan emulsifier U/G – from 0 to 1 % (Danisco, Denmark) changes the physicochemical properties (effective viscosity, sedimentation stability) and organoleptic properties (consistency, taste) of cream with fat level 40%. It has been conducted mathematical modeling, aimed to calculate dosing for improving the properties of milk-fat emulsions, structure formation and further ensuring of the necessary consistency of cream pastes. Optimal doses of colloid QN...
Journal of Food Science, 2002
The effects of emulsifiers, wall, carbohydrate, and processing conditions on the physical properties of encapsulated powders were studied. Unstable emulsion causes an increase in the surface fat of spray-dried powder. Surface fat decreased with increasing DE and was unaffected by drying outlet temperature. A seven-fold decrease in surface fat was observed when the oil droplet size increased from 0.5 to 1.2 m. At best, about 98% of the milk fat was encapsulated. Powder average particle size changed with outlet air temperature, oil droplet size, and DE. Particles contained air cells with some large voids and more spherical shape for 36 DE but dented and irregular shape for 10 DE.
Properties and Stability of Oil-in-Water Emulsions Stabilized by Coconut Skim Milk Proteins
Journal of Agricultural and Food Chemistry, 2005
Protein fractions were isolated from coconut: coconut skim milk protein isolate (CSPI) and coconut skim milk protein concentrate (CSPC). The ability of these proteins to form and stabilize oil-in-water emulsions was compared with that of whey protein isolate (WPI). The solubility of the proteins in CSPI, CSPC, and WPI was determined in aqueous solutions containing 0, 100, and 200 mM NaCl from pH 3 to 8. In the absence of salt, the minimum protein solubility occurred between pH 4 and 5 for CSPI and CSPC and around pH 5 for WPI. In the presence of salt (100 and 200 mM NaCl), all proteins had a higher solubility than in distilled water. Corn oil-in-water emulsions (10 wt %) with relatively small droplet diameters (d 32 ∼ 0.46, 1.0, and 0.5 µm for CSPI, CSPC, and WPI, respectively) could be produced using 0.2 wt % protein fraction. Emulsions were prepared with different pH values (3-8), salt concentrations (0-500 mM NaCl), and thermal treatments (30-90°C for 30 min), and the mean particle diameter, particle size distribution, -potential, and creaming stability were measured. Considerable droplet flocculation occurred in the emulsions near the isoelectric point of the proteins: CSPI, pH ∼4.0; CSPC, pH ∼4.5; WPI, pH ∼4.8. Emulsions with monomodal particle size distributions, small mean droplet diameters, and good creaming stability could be produced at pH 7 for CSPI and WPI, whereas CSPC produced bimodal distributions. The CSPI and WPI emulsions remained relatively stable to droplet aggregation and creaming at NaCl concentrations of e50 and e100 mM, respectively. In the absence salt, the CSPI and WPI emulsions were also stable to thermal treatments at e80 and e90°C for 30 min, respectively. These results suggest that CSPI may be suitable for use as an emulsifier in the food industry.
Journal of The American Oil Chemists Society, 2003
A double emulsion system [oil-in-water-in-oil (O/W/O)] with 16.3% (w/w) water and 83% (w/w) oil was prepared and stabilized using a novel method of mixing two oil-in-water (O/W) emulsions together. The first emulsion consisted of 85% (w/w) liquid canola oil, 14.4%(w/w) water, 0.5% (w/w) sodium caseinate, and 0.1% (w/w) lecithin and the second emulsion contained 73% (w/w) canola oil, 8% (w/w) palm-cotton stearin (50∶50), 0.2% (w/w) lecithin, 18.2% (w/w) water, and 0.6% (w/w) sodium caseinate. Mixing the two emulsions (50∶50) by weight produced a product with 79% (w/w) liquid canola oil and 4% (w/w) palm-cotton stearin. The two O/W emulsions were prepared separately at 50°C, mixed together at 45°C for 2–5 min, and then supercooled in a −5°C ice/salt bath while mixing at low shear rates (2,000–3,000 rpm). Under supercooling conditions the fat globules in the second emulsion (containing liquid oil and stearin) began to break down as a result of fat crystal growth and shearing action and release plastic fat. During this stage, the continuous aqueous phase underwent a phase transition and the emulsion viscosity dropped from 37,000–50,000 to 250 cP. The released plastic fat continued to harden as the temperature dropped and stabilized the first O/W emulsion (containing only liquid oil). The low shear rate mixing was stopped when the temperature dropped below 15°C and before the O/W/O emulsion hardens. Microstructural analysis of the first emulsion before and after supercooling showed essentially intact fat globules. The microstructure of the second emulsion before supercooling showed the same intact globules as the first emulsion, but after supercooling, an amorphous mass with only a few intact globules was seen. By mixing the two emulsions together and supercooling, a stable O/W/O emulsion was formed with plastic fat as the continuous phase and the first O/W emulsion as the dispersed phase.
Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat
Rheologica Acta, 2020
Structured triacylglycerols play an important role in determining the functional properties of fat-based emulsion products. The aim of the study was to evaluate the physical properties of the emulsion systems manufactured on the basis of enzymatically modified rabbit fat with pumpkin seed oil in the presence of sn-1,3 regioselective lipase. Emulsions containing variable contents of thickener and variable fat ratios were analyzed for rheological behavior and particle size changes during storage, and their stability was assessed using the Turbiscan test. The results showed that the emulsion containing the majority of rabbit fat and 1 wt% of carboxymethylcellulose was characterized by the highest stability. On the other hand, the emulsions containing higher amounts of pumpkin seed oil in a fatty base characterized the lowest resistance to destabilization processes. The research confirmed the possibility of producing structured fat which can be the basis for new emulsion systems propose...
International Dairy Journal, 2012
The effects of heat treatment of cream on the physicalechemical properties of model oil-in-buttermilk emulsions were studied. Raw cream (35% milk fat, no heat treatment) and pre-heated cream (60, 75 or 90 C for 15 s) were churned into butter or buttermilk (BM-R, BM-60, BM-75, and BM-90). Emulsions were prepared with the resulting buttermilks and 10% sunflower oil. The physicalechemical analyses performed on the different buttermilks showed a significant difference for BM-90, which had a lower content of native whey proteins. There were no significant differences in the fat, protein or phospholipid content, particle size distribution or interfacial tension against sunflower oil. Surprisingly, the emulsion with BM-90 was significantly more stable, and its particle size distribution showed smaller droplets compared with emulsions with BM-R, BM-60, and BM-75. Our observation suggests that the denaturation of the whey proteins before homogenization strongly influences the stability of the resulting oil-inbuttermilk emulsions.