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Butteroil Emulsification with Milk‐Derived Membrane and Protein Fractions
Author(s) -
OEHLMANN SHELLEY M.,
DUNCAN SUSAN E.,
KEENAN THOMAS W.
Publication year - 1994
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.1365-2621.1994.tb06895.x
Subject(s) - globules of fat , homogenization (climate) , chemistry , chromatography , emulsion , membrane , composition (language) , food science , milk fat , biochemistry , biology , biodiversity , ecology , linguistics , philosophy , linseed oil
Butteroil was emulsified by homogenization or ultrasound dispersal into aqueous phases containing milk lipid globule membrane, or combinations of membrane with lipid globule‐derived and milk serum proteins. Stable emulsions containing about 50 mg protein/g butteroil were produced with all combinations. Protein composition of emulsions closely reflected protein composition of starting materials. Emulsions of equal stability, and with churn times equivalent to that of cream, were obtained with unprocessed butteroil and with a cholesterol‐reduced butteroil produced by steam‐stripping. Electron microscopic examination of fixed material showed that emulsions produced with all formulations predominantly were of the water‐in‐oil type, and not the oil‐in‐water type typical of milk lipid globules.