Effects of emulsion droplet sizes on the crystallisation of milk fat

Truong, T, Bansal, N, Sharma, R, Palmer, M and Bhandari, B 2014, 'Effects of emulsion droplet sizes on the crystallisation of milk fat', Food Chemistry, vol. 145, pp. 725-735.


Document type: Journal Article
Collection: Journal Articles

Title Effects of emulsion droplet sizes on the crystallisation of milk fat
Author(s) Truong, T
Bansal, N
Sharma, R
Palmer, M
Bhandari, B
Year 2014
Journal name Food Chemistry
Volume number 145
Start page 725
End page 735
Total pages 11
Publisher Elsevier BV
Abstract The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.133.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy.
Subject Food Processing
Food Chemistry and Molecular Gastronomy (excl. Wine)
Food Engineering
Keyword(s) Cryo-TEM
Crystallisation
Emulsifier
Milk fat
Nanoemulsions Olein
Particle size
Stearin
DOI - identifier 10.1016/j.foodchem.2013.08.072
Copyright notice © 2013 Elsevier Ltd. All rights reserved.
ISSN 0308-8146
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