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Influence of lecithin on the processing stability of model whey protein hydrolysate‐based infant formula emulsions
Author(s) -
Drapala Kamil P,
Auty Mark A E,
Mulvihill Daniel M,
O'Mahony James A
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12256
Subject(s) - lecithin , surface tension , whey protein , globules of fat , hydrolysate , chromatography , coalescence (physics) , chemistry , confocal laser scanning microscopy , emulsion , whey protein isolate , oil droplet , chemical engineering , food science , milk fat , biochemistry , biophysics , thermodynamics , hydrolysis , astrobiology , biology , linseed oil , physics , engineering
Whey protein hydrolysate ( WPH )‐based oil‐in‐water (O/W) emulsions containing lecithin (0–5%, w/w, oil) were produced and stored at 4 °C for 14 days. Surface tension and interfacial tension of these systems were measured for formulation development. Fat globule size distribution ( FGSD ) analysis and confocal laser scanning microscopy ( CLSM ) were used to assess the physical stability of emulsions during storage and identify mechanisms of instability. Lecithin decreased interfacial tension between oil and aqueous phases of model emulsions and allowed formation of smaller oil droplets on homogenisation. However, low‐intermediate levels (1–3%) of lecithin caused coalescence and shift to bimodal FGSD during storage of emulsions.