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STABILITY OF MILK FAT‐WATER EMULSIONS CONTAINING SINGLE AND BINARY EMULSIFIERS
Author(s) -
TITUS T. C.,
MICKLE J. B.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03288.x
Subject(s) - chemistry , emulsion , food science , sorbitan , milk fat , chromatography , fatty acid , organic chemistry , fatty acid ester , linseed oil
SUMMARY —The stability of 25% milk fat‐water emulsions containing sorbitan‐fatty acid emulsifiers were compared to determine the influence of single vs. binary emulsifier systems, and saturated vs. unsaturated emulsifier side chains. These variables were compared at emulsifier HLB values of 9.5–10.0 and at usage levels of 0.5–2.0% of the fat. There were no statistical differences (P > 0.05) between single and binary emulsifier mixtures or between emulsifiers with saturated or unsaturated side chains. There also was no significant difference (P > 0.05) between emulsifier HLB numbers of 9.5 and 10.0. However, as the amount of emulsifier in the system was increased the stability of the emulsion increased (P < 0.01).