Physical properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods.

JUAN MANUEL MONTES DE OCA AVALOS; ROBERTO JORGE CANDAL; MARÍA LIDIA HERRERA

Orlando

Congreso; 108th AOCS Annual Meeting and Industry Showcases; 2017

American Oil Chemists' Society

Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysis, confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Droplets sizes were smaller than the ones obtained by other methods. The stability behavior was also different. These emulsions did not destabilized by creaming. As droplets were so small, gravitational forces were negligible. On the contrary, when they showed destabilization the main mechanism was flocculation. Stability of nanoemulsions increased with increasing protein concentrations. Nanoemulsions with 3 or 4 wt.%NaCas were slightly turbid systems that remained stable for at least two months. Aggregates remained in the nano range showing small tendency to aggregation. Most likely interactive forces were weak due to the small diameter of flocs.