Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods

Abstract

BACKGROUND: Sodium caseinate (SC) is not considered suitable for use as an emulsifier in organic processed food in the food industry because of the use of prohibited synthetic chemical substances during its production. Casein mixture preparation (CMP), one of the permissible substances specified in the regulations, was isolated from organic milk using citric acid and dibasic potassium phosphate for organic processed foods. RESULTS:To compare CMP and SC, model emulsions stabilized with each substance were prepared at various concentrations and their physicochemical properties were analyzed. The emulsions' stability was determined using Turbiscan under various environmental stresses. The zeta potential of SC and CPM showed a high surface charge (≤−30 mV) at all protein concentrations. Because the concentration of the protein preparation increased to 0.75% (w/v), the particle size of the CMP emulsion decreased with the surface load increased as much as that of SC. The CMP and SC emulsions were stable at neutral pH and room temperature. However, at acidic pH and high temperature, both emulsions were destabilized by creaming and flocculation and increased the creaming migration rates. CONCLUSION: Overall, our data suggest the use of CMP as an emulsifier substitute for SC in organic processed foods. Figure 2. Particle size analysis of emulsions stabilized by different concentrations of casein mixture preparation (CMP) and sodium caseinate (SC). (a) Changes in volume-weighted mean diameter plotted as a function of protein concentration. (b and c) Particle-size distributions of CMP emulsions (b) and SC emulsions (c). wileyonlinelibrary.com/jsfa Determination of the effect of environmental stress on the stability of model emulsions The stability of model emulsions stabilized with CMP and SC at 0.75% (w/v) protein concentration and stored at various pH levels (3, 5, and 7) or temperatures (25, 40, 60, and 80 ∘ C) was J Sci Food Agric 2019; 99: 2375-2383

Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream

“…68 An electrostatic surface charge of larger than 30 mV or less than −30 mV indicates a particle's resistance to oil repulsion and adhesion. 69 As outlined in Table 2, all samples demonstrated a negative electric charge ranging from −39.50 to −50.70 mV. An upward trend was observed in zeta potential values when the concentration of OSA-IFPG increased from 1% to 1.5%, suggesting the presence of negatively charged carboxyl groups located on the OSA-IFPG chain.…”

“…The zeta potential is the surface electrical property of colloidal particles suspended in a liquid, and shows electrical attraction as well as repulsion at the surface between suspended solids through potential values 68 . An electrostatic surface charge of larger than 30 mV or less than −30 mV indicates a particle's resistance to oil repulsion and adhesion 69 . As outlined in Table 2, all samples demonstrated a negative electric charge ranging from −39.50 to −50.70 mV.…”

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

“…Numerous types of emulsifiers including proteins, polysaccharides, phospholipids, and low-molecular-weight (LMW) emulsifiers can be used in the food industry [6]. Protein, one of the main nutrients in food, is also a natural emulsifier that stabilizes emulsions by forming a viscoelastic, adsorbed layer on oil droplets, thus developing a physical barrier to coalescence [7]. However, LMW emulsifiers do not form a viscoelastic surface.…”