Effect of Oil Content and Processing Conditions on the Thermal Behavior and Physicochemical Stability of Oil-in-water Emulsions
Document Type
Article
Journal/Book Title/Conference
International Journal of Food Science and Technology
Volume
44
Issue
1
Publisher
Wiley-Blackwell
Publication Date
1-1-2009
First Page
206
Last Page
215
Abstract
The destabilisation mechanism of oil-in-water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenisation conditions and crystallisation temperatures (10, 5, 0, −5 and −10 °C). A mixture of anhydrous milk fat and soya bean oil was used as the lipid phase and whey protein isolate (2 wt%) as emulsifier. Crystallisation and melting behaviours were analysed using differential scanning calorimetry. Physicochemical stability was measured with a vertical scan macroscopic analyser. Emulsions with 20% oil were found to be less stable than those with 40% oil. For 20% o/w emulsions, the crystallisation was delayed and inhibited in emulsions with smaller droplets and promoted in emulsions with larger droplets when compared with 40% o/w emulsions. Depending on the droplet sizes in the emulsion, the formation of lipid crystals (in combination with the emulsifier) either stabilises (small droplets) or destabilises (big droplets) the emulsion.
Recommended Citation
Tippetts*, M. and Martini, S. 2009. Effect of Oil Content and Processing Conditions on the Thermal Behavior and Physicochemical Stability of Oil-in-water Emulsions. International Journal of Food Science and Technology 44:206-215 – doi:10.1111/j.1365- 2621.2008.01741.x (Impact Factor: 1.065)
Comments
* indicates graduate students; # indicates undergraduate students mentored