期刊
FOOD RESEARCH INTERNATIONAL
卷 42, 期 7, 页码 847-855出版社
ELSEVIER
DOI: 10.1016/j.foodres.2009.03.009
关键词
Oil-in-water emulsions; Cooling rate; Sedimentation; Creaming; Anhydrous milk fat; Soybean oil
资金
- Utah Agricultural Experiment Station [AES-UTA00253, 8021]
- NFRG-USU
- Gandhi Fellowship and a Seely-Hinckley Scholarship
- Kraft Foods Inc. and Bunge Limited
The effect of cooling rate on the destabilization of oil-in-water (o/w) emulsions was studied as a function of oil content (20% and 40% o/w), homogenization conditions, and crystallization temperatures (10, 5, 0, -5 and -10 degrees C). The lipid phase was a mixture of anhydrous milk fat and soybean oil, and whey protein was used as the emulsifier. Differential scanning calorimetry was used to analyze the crystallization and melting behaviors; while a vertical scan macroscopic analyzer measured the physicochemical stability. Slow cooling rate increased the stability of emulsions with 20% oil. In addition, slow cooling promoted the onset of crystallization and delayed crystal growth. These effects were more significant in emulsions formulated with 20% oil and formulated under processing conditions that resulted in bigger droplet sizes (similar to 0.9 mu m). (C) 2009 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据