Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Sourdet, Stéphanie; Relkin, Perla; César, Bertrand

doi:10.1016/s0927-7765(03)00043-2

Cited by 52 publications

(34 citation statements)

References 28 publications

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“…Smaller sized particles can be produced by increasing the homogenization pressure and amount of emulsifier used (Walstra 1993). The higher size class of particles (in second peak of bimodal distribution) could be due either to coalescence of fat globules or to formation of covalently bound aggregates between proteins adsorbed on to different fat droplets (Sourdet et al 2003). Dybowska (2011) reported bimodal distribution of particles of rapeseed oil: WPC emulsions with particle size ranging from 122.4 to 342 nm and 458-2,669 nm.…”

Section: Particle Size Distributionmentioning

confidence: 99%

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (−33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

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Section: Particle Size Distributionmentioning

confidence: 99%

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

et al. 2014

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“…Food industry uses rather whey protein concentrates and commercial milk powders as emulsifiers and foam stabilizers. 10,11 However, whey protein concentrates have generally variable protein, salt and sugar compositions, which make their physicochemical and functional properties vary.…”

Section: -9mentioning

confidence: 99%

Interfacial properties of fractal and spherical whey protein aggregates

2011

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Fractal and spherical aggregates of whey globular proteins are formed under conditions that coupled heating and shear flow in a plate heat-exchanger at high temperature and for short holding time. Their properties upon adsorption and spreading at the air-water interface have been studied at neutral pH and two subphase conditions. The surface activity of mixtures of aggregates and residual proteins is enhanced and the adsorption behaviour depends strongly on the denatured native-like monomers and the charge screening. After long hours of adsorption, they form a weakly dissipative viscoelastic network, with strong interactions. When spread at the air-water interface, protein aggregates dissociate and form monolayers whose properties are described by scaling laws in the semi-dilute regime. The scaling exponents found in charge-screening subphase conditions correspond to values for polymer in q-conditions, whereas the values determined in long-range repulsion subphase conditions are intermediate between an ideal (q-conditions) chain and a chain in good solvent.

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“…To describe the role of fat in the structure thoroughly, it is necessary to begin with the formation of the emulsion at the time of homogenization and the role of the ingredients present at the time of homogenization, with particular reference to the fat, proteins and emulsifiers [49]. The milk fat exists in tiny globules that have been formed by the homogenization.…”

Section: Resultsmentioning

confidence: 99%