Rheology and stability of acidified food emulsions treated with high pressure.
The stability and rheology of acidified model oil-in-water emulsions (pH 3.6 +/- 0.1) were evaluated before and after high-pressure treatments. Varying concentrations of canola oil (0-50% w/w), whey protein isolate, polysorbate 60, soy lecithin (0.1-1.5% w/w each), and xanthan (0.0-0.2% w/w) were chosen. Exposure to high pressures (up to 800 MPa for 5 min at 30 degrees C) did not significantly affect the equivalent surface mean diameter D[3,2], flow behavior, and viscoelasticity of the whey protein isolate and polysorbate 60-stabilized emulsions. Pressure treatments had negligible effects on emulsion stability in these systems, except when xanthan (0.2% w/w) was present in which pressure improved the stability of polysorbate 60-stabilized emulsions. Soy lecithin-stabilized emulsions had larger mean particles sizes and lower emulsion volume indices than the others, indicating potential instability, and application of pressure further destabilized these emulsions.
Arora
Akshay
A
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA.
Chism
Grady W
GW
Shellhammer
Thomas H
TH
D004655:Emulsions; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008894:Milk Proteins / Q000737:chemistry*; D010316:Particle Size; D010713:Phosphatidylcholines / Q000737:chemistry*; D011135:Polysaccharides, Bacterial / Q000737:chemistry*; D011136:Polysorbates / Q000737:chemistry*; D011312:Pressure; D000074262:Rapeseed Oil; D012212:Rheology; D013025:Glycine max / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry; D014783:Viscosity; D014867:Water / Q000737:chemistry; D000067816:Whey Proteins
D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D008894:Milk Proteins; D010713:Phosphatidylcholines; D011135:Polysaccharides, Bacterial; D011136:Polysorbates; D000074262:Rapeseed Oil; D013501:Surface-Active Agents; D000067816:Whey Proteins; D014867:Water; C002563:xanthan gum