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Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study
Author(s) -
Relkin Perla,
AitTaleb Amel,
Sourdet Stéphanie,
Fosseux PierreYves
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0766-1
Subject(s) - crystallization , supercooling , coalescence (physics) , milk fat , adsorption , chemical engineering , chemistry , whey protein , whey protein isolate , oil droplet , food science , emulsion , materials science , organic chemistry , thermodynamics , physics , astrobiology , engineering , linseed oil
The thermal behavior of hydrogenated palm kernel oil‐in‐water emulsions, which differed in their milk‐protein composition, was studied in parallel with other characteristic parameters such as the aggregation/coalescence of fat droplets, and the proportion of adsorbed proteins at the oil/water interface. DSC was applied to monitor the crystallization and melting behavior of nonemulsified and emulsified fat samples. Comparison between nonemulsified and emulsified fat samples showed that in emulsified samples the initial temperature of fat crystallization and the temperature of the completion of melting were invariably lower and slightly higher, respectively. Furthermore, in complex food emulsions the supercooling temperature needed to initiate fat crystallization and the variation in its growth rate in the cooling experiment were dependent on the amount and nature of the adsorbed proteins. Our results indicate that the total replacement of milk proteins by whey proteins affected the fat crystallization behavior of emulsified fat droplets, in parallel with changes in their protein surface coverage and in their physical stability against fat droplet agglomeration.