Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study

Abstract

The impact of high pressure homogenization (HPH) on physical characteristics and emulsion stability of nutritional formulations were evaluated on a pilot scale HPH unit. Two products of industrial interest were used for these experiments. Manufactured formulations were analyzed using material characterization methods as particle size distribution, microscopy and dynamic mechanical spectra, compared to a control formula manufactured with conventional homogenization and heat treatments. Dynamic rheological measurements as strain and frequency sweeps exhibited increased product stability in parallel to increased homogenization pressures. Homogenization at elevated pressures yielded more shear thinning fluids evidenced by increased viscosities at low shear rates, ten fold greater compared to the control treatment, further evidence to increased physical stability. Experimental findings revealed the existence of a threshold pressure (100-150 MPa) for both formulations exhibiting significant correlation with product quality and physical stability. The study outcomes presents an opportunity for reducing stabilizer concentration in dairy beverages; in addition to shelf life and physical stability improvement for formulations treated at increased homogenization pressures.

Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein‐based emulsions

“…As compared to heat of compression (3 °C/100 MPa for water at 25 °C initial temperature), the heat generated during homogenization is much higher (15–18 °C/100 MPa) and considered as the primary cause for temperature rise. The temperature rise due to heat of compression is reversible upon depressurization, while the temperature rise due to dissipation of kinetic energy during homogenization is irreversible (Martínez‐Monteagudo et al, ).…”

“…Premixed products (see section 2.1) were loaded into the sample reservoir at 21 °C, and homogenized at 25, 50, 75, and 100 MPa for a single pass. Based on our earlier research (Martínez‐Monteagudo et al, ), it was observed that modest homogenization pressure (100 MPa) helped to preserve product quality and physical stability, and reduce stabilizer concentration in certain dairy beverages. Thus, the pressure range of 25–100 MPa was used in this study.…”

“…Consumer interest in clean label products drives food industry to investigate innovative physical technological solutions to reduce the use of additives (Martínez‐Monteagudo et al ). Thus, reduction of emulsifier usage, while maintaining the quality of emulsions, will result in the benefits of lowered allergenic levels, improved health benefits, better consumer acceptance and cost savings (Panagiotou & Fisher, ).…”

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

“…The physical characteristics and emulsion stability of nutritional formulations were evaluated on a pilot-scale HPH unit [11]. The authors reported that homogenization at pressures from 100-150 MPa yielded more shear-thinning fluids with increased physical stability, representing an opportunity to reduce the concentration of stabilizers in dairy beverages.…”

Microfluidization of full‐fat ice cream mixes: Effects on rheology and microstructure

“…Olson, White, and Watson () showed changes in the meltdown rate of reduced fat ice cream produced from microfluidized milk, but Cavender and Kerr () did not see similar effects in full fat ice creams. More recent work has shown that high‐pressure homogenization can reduce stabilizer use rates (Martínez‐Monteagudo et al, ) and improve physical stability (Rodarte, Zamora, Trujillo, & Juan, ) of dairy products.…”