Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions |
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Authors: | K P DAS J E KINSELLA |
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Affiliation: | Author Kinsella is with the Dept. of Food Science and Technology, College of Agricultural &Environmental Sciences, Cruess Hall, Univ. of California, Davis, CA 95616. Author Das'present address: Dep. of Chemistry, Bose Institute, 93/1 Acharya Prafulla Chandra Road, Calcutta - 700 009, India. |
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Abstract: | Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl-cellulose (Na-CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na-CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased. |
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Keywords: | whey milkfat peanut oil emulsion stability coalescence |
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