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Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

Author:
Álvarez Cerimedo, María Soledad, Iriart, Cristián Huck, Candal, Roberto Jorge, Herrera, María Lidia
Source:
Food research international 2010 v.43 no.5 pp. 1482-1493
ISSN:
0963-9969
Subject:
X-radiation, creaming, emulsions, fish oils, flocculation, microstructure, olive oil, particle size distribution, sodium caseinate, sunflower oil, trehalose
Abstract:
Stability of emulsions formulated with 10 wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5 wt.%, giving oil-to-protein ratios of 20–2, and 0, 20, 30 or 40 wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mechanism of destabilization in a given formulation strongly depended on oil-to-protein ratio. As evidenced by the BS-profile changes with time, emulsions formulated with 0.5 and 1 wt.% NaCas destabilized mainly by creaming while for the 2 wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5 wt.% NaCas emulsions was flocculation. Stability of emulsions was also affected by the content of trehalose in the aqueous phase. Trehalose diminished the volume-weighted mean diameter (D4,3) and greatly improved stability.
Agid:
640492