Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131362
Keywords
Emulsions; Extrusion; HIPEs; pH; Whey
Funding
- NIH [S10RR025502]
- American Association of University Women (AAUW), Washington, DC
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Functionalized whey protein concentrate was used to stabilize High Internal Phase Emulsions (HIPEs) with higher stability and self-standing properties, potentially offering a new system for delivering nutritionally superior and clean-label products of commercial utility.
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO2 assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 degrees C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
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