Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

Truong, T, Bansal, N and Bhandari, B 2014, 'Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions', Food and Bioprocess Technology, vol. 7, no. 12, pp. 3416-3428.


Document type: Journal Article
Collection: Journal Articles

Title Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions
Author(s) Truong, T
Bansal, N
Bhandari, B
Year 2014
Journal name Food and Bioprocess Technology
Volume number 7
Issue number 12
Start page 3416
End page 3428
Total pages 13
Publisher Springer New York LLC
Abstract Foamability and foam stability of dairy-based emulsions, as a function of emulsion droplet size ranging from micron- to nanometre-scale, were investigated. Fat phase (10 % w/w of anhydrous milk fat, stearin or olein fraction) was mixed with 2 % w/w protein solution (sodium caseinate or whey protein concentrate) and homogenised at 3, 10 and 35 MPa to obtain emulsions having particle sizes of about 1.20, 0.60 and 0.20 μm, respectively. The emulsions were cooled down and aged at 4 °C for 48 h to promote crystallisation. No fat coalescence was observed in any of the emulsions, as particle size distribution remained the same upon aging and whipping. It was shown that the smaller the particle size, the higher was the apparent viscosity and the lower was the solid fat content. Higher solid fat content tended to yield better foamability and foam stability. Destabilisation of air cells happened fastest with nanosized fat particles, resulting in shorter half-life of foam.
Subject Food Processing
Food Sciences not elsewhere classified
Keyword(s) Emulsion
Foaming
Milk fat
Overrun
Particle size
Stability
DOI - identifier 10.1007/s11947-014-1352-4
Copyright notice © Springer Science+Business Media New York 2014
ISSN 1935-5130
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