Heat Stability of Oil-in-Water Emulsions Containing Milk Proteins: Effect of Ionic Strength and pH |
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Authors: | JOSEPHINE A HUNT DOUGLAS G DALGLEISH |
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Affiliation: | Author Dalgleish is with the Dept. of Food Science, Univ. of Guelph, Gukph, Ontario, N1G 2W1, Canada.;Author Hunt is now with Kraft-Jacobs-Suchard, Neuchatel, Switzerland. |
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Abstract: | Emulsions (20 wt% soybean oil; 2 wt% protein) made with caseinate at pH 7 and with whey protein isolate (WPI) at pH 7 and 3 were stable to heating at 90 and 121°C. WPI emulsions destabilized at pH values between 3.5 and 4.0. In the presence of KCI (12.5–200 mM), large particles were formed in WPI emulsions at pH 3 and the emulsions were viscous. At pH 7, moderate concentrations of KCI decreased the heat stability and gels were formed. KCI had less effect on WPI emulsions made at pH 3. Combining the emulsions with caseinate allowed some control of the heat-induced gelation. |
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Keywords: | emulsion whey-protein isolate heat stability casein oil-inwater |
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