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Stability of Cream Liqueurs Containing Low‐Molecular‐Weight Surfactants
Author(s) -
DICKINSON ERIC,
NARHAN SUNIT K.,
STAINSBY GEORGE
Publication year - 1989
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.1365-2621.1989.tb08572.x
Subject(s) - creaming , emulsion , chemistry , aqueous two phase system , chromatography , aqueous solution , dodecanol , rheology , sodium caseinate , glycerol , organic chemistry , materials science , composite material
The effect of adding low‐molecular‐weight surfactants, commercial glycerol monostearate (GMS) or sodium stearyl lactylate (SSL), on the stability of simulated cream liqueurs (dairy based oil‐in‐water emulsions containing alcohol) was investigated. The presence of 0.4–0.5 wt % GMS or SSL led to a substantial reduction in creaming at ambient temperature as well as a longer shelf‐life at 45°C. A protein analysis of the aqueous phase after emulsion centrifugation showed that added GMS or SSL displaced a significant proportion of caseinate from the surface of the emulsion droplets. Improved stability with respect to creaming appeared to be associated with a change in bulk rheological properties of the emulsion, probably arising from complex formation between low‐molecular‐weight emulsifier and caseinate, both in bulk aqueous solution and at the surface of the fat droplets.