Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium Caseinates |
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| Authors: | M Srinivasan H Singh PA Munro |
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| Affiliation: | Author Srinivasan;is with the Dept of Food Science, Univ of Wisconsin, Madison, WI 537706–1565. Authors Singh and Munro are with the Institute of Food, Nutrition and Human Health, Massey Univ, Palmerston North, New Zealand. Direct correspondence to Prof. Harjinder Singh (E-mail: ). |
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| Abstract: | Creaming stability of emulsions formed with calcium caseinate, determined after storage of emulsions at 20 °C for 24 h, increased gradually with an increase in protein concentration from 0.5% to 2.0%; further increases in caseinate concentration had much less effect. In contrast, the creaming stability of sodium caseinate emulsions showed a decreased with an increase in protein concentration from 0.5% to 3.0%. Confocal laser micrographs of emulsions formed with >2% sodium caseinate showed extensive flocculation of oil droplets with the appearance of a network structure. However, emulsions formed with calcium caseinate or emulsions formed with low concentrations of sodium caseinate (0.5% and 1.0%) were homogenous with no sign of flocculation. |
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| Keywords: | Emulsions creaming flocculation sodium caseinate calcium caseinate |
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