Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/83655 |
| Acceso en línea: | http://hdl.handle.net/11336/83655 |
| Access Level: | acceso abierto |
| Palabra clave: | Coalescence Concentrated Fish Oil (Cfo) Creaming Droplet Size Distribution Emulsions Microstructure Sodium Caseinate Stability Trehalose https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mechanism of destabilization in a given formulation strongly depended on oil-to-protein ratio. As evidenced by the BS-profile changes with time, emulsions formulated with 0.5 and 1wt.% NaCas destabilized mainly by creaming while for the 2wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5wt.% NaCas emulsions was flocculation. Stability of emulsions was also affected by the content of trehalose in the aqueous phase. Trehalose diminished the volume-weighted mean diameter (D4,3) and greatly improved stability. |
|---|