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Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions
Author(s) -
DAS K. P.,
KINSELLA J. E.
Publication year - 1993
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.1365-2621.1993.tb04293.x
Subject(s) - coalescence (physics) , carboxymethyl cellulose , flocculation , chemistry , xanthan gum , chemical engineering , emulsion , dispersity , whey protein isolate , oil droplet , chromatography , butterfat , apparent viscosity , viscosity , whey protein , food science , materials science , rheology , sodium , linseed oil , polymer chemistry , organic chemistry , milk fat , composite material , physics , astrobiology , engineering
Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl‐cellulose (Na‐CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na‐CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased.