INSTITUTO DE QUIMICA, FISICA DE LOS MATERIALES, MEDIOAMBIENTE Y ENERGIA
Unidad Ejecutora - UE
Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
MARÍA SOLEDAD ÁLVAREZ CERIMEDO; CRISTIÁN HUCK IRIART; ROBERTO J. CANDAL; MARIA LIDIA HERRERA
FOOD RESEARCH INTERNATIONAL
ELSEVIER SCIENCE BV
Año: 2010 p. 1482 - 1482
Stability of emulsions formulated with 10 wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5 wt.%, giving oil-to-protein ratios of 202, and 0, 20, 30 or 40 wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mecha- nism 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 1 wt.% NaCas destabilized mainly by creaming while for the 2 wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5 wt.% 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.