Effect of Oils with Different Fatty Acids Profile on the Physical Properties of Formulated Emulsion (original) (raw)

The effects of different fatty acids composition of oils on the physical properties of formulated oil emulsions were investigated. To achieve this goal, milk fat as the choice on the basis it contains saturated fatty acids (SFAs) higher than unsaturated fatty acids (USFAs) (~ 2:1), while the choice of palm oil on the basis it contains SFAs equal to the USFAs (~ 1:1), and commercial oil consists of soybean, cottonseed and coconut oils on the basis it contains SFAs lower than USFAs (~ 1:2). Oil emulsions (20% oil w/w) were formulated with 20% melted butter oil (FBO), palm oil (FPO), oils blend (FOB), butter oil and palm oil (FBOPO) (1:1) or butter oil and oils blend (FBOOB) (1:1), and 80% reconstituted skim milk. The results revealed that surface tension, protein load and viscosity were the highest in FOB, but those were the lowest in FPO and FBOPO. Inversely, FBO and FBOPO had the best foaming capacity, while FOB had the lowest foaming capacity. The amount of freeze-thaw serum leakag...