Emulsifying Properties of Lactose-amines in Oil-in-Water Emulsions
Food Research International
Lactose-amines were synthesized with hexadecyl-amide and lactose via the Maillard reaction and their emulsion stabilization properties were investigated. Lactose-amines were synthesized using two different constant heating (4 and 8 h) and two different heating/cooling cycles (12 and 24 h). Each lactose-amine sample was used as an emulsifier in 20:80 ratio oil-in-water emulsions at four different concentrations (0.01%, 0.05%, 0.1%, and 1%). Emulsion stability was monitored by measuring the oil droplet sizes and the extent of destabilization via clarification over 5 days. At 1% concentrations, emulsions prepared with lactose-amines synthesized for 4, 12, and 24 h were as stable as the whey protein positive control emulsion. The 8 h lactose-amine sample resulted in a less stable emulsion. We assume the difference is related to the amount of heat this sample was exposed to during synthesis, with extensive heat leading to advanced Maillard products, which possessed reduced emulsification properties.
Garg, N., Martini, S., Britt, D.W., and Walsh, M.K. 2010. Emulsifying Properties of Lactose-amines in Oil-in-Water Emulsions. Food Research International 43:1111-1115 – doi:10.1016/j.foodres.2010.02.003 (Impact Factor: 2.580)
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