Effect of Aqueos Phase Composition on Stability of Sodium Caseinate Emulsions

CRISTIÁN HUCK IRIART; ROBERTO J. CANDAL; MARIA LIDIA HERRERA

Congreso; 102nd AOCS Annual Meeting & Expo; 2011

Many food products such as ice cream, yoghurt, and mayonnaise are some examples of emulsion-based food. Most dispersed multiphase systems are thermodynamically unstable per se and thus require stabilization. Physical instability results in an alteration in the spatial distribution or structural organization of the molecules. Creaming, flocculation, coalescence, partial coalescence, phase inversion, and Ostwald ripening are examples of physical instability. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established [1]. The aim of the present work was to study the effect of processing conditions and composition on stability of emulsions formulated with sodium caseinate.