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

Álvarez Cerimedo, María Soledad, Iriart, Cristián Huck, Candal, Roberto Jorge, Herrera, María Lidia
Food research international 2010 v.43 no.5 pp. 1482-1493
X-radiation, creaming, emulsions, fish oils, flocculation, microstructure, olive oil, particle size distribution, sodium caseinate, sunflower oil, trehalose
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.