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Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
Author(s) -
Dickinson E.,
Lopez G.
Publication year - 2001
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.1365-2621.2001.tb15592.x
Subject(s) - creaming , gelatin , sodium caseinate , flocculation , emulsion , chemistry , chromatography , food science , centrifugation , oil droplet , globules of fat , pulmonary surfactant , whey protein , milk fat , biochemistry , organic chemistry , linseed oil
We have compared the flocculation, coalescence, and creaming properties of oil‐in‐water emulsions prepared with fish gelatin as sole emulsifying agent with those of emulsions prepared with sodium caseinate and whey protein. Two milk protein samples were selected from 9 commercial protein samples screened in a preliminary study. Emulsions of 20 vol% n ‐tetradecane or triglyceride oil were made at pH 6.8 and at different protein/oil ratios. Changes in droplet‐size distribution were determined after storage and centrifugation and after treatment with excess surfactant. We have demonstrated the superior emulsifying properties of sodium caseinate, the susceptibility of whey protein emulsions to increasing flocculation on storage, and the coalescence of gelatin emulsions following centrifugation.