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Rheological properties of microfluidized oil-in-water emulsions stabilized by dairy components.

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  • Life Sciences :: Food Science [F09]
  • Sciences Du Vivant :: Sciences Des Denrées Alimentaires [F09]
  • Biology
  • Medicine


Rheological properties of microfluidized oil-in-water emulsions stabilized by dairy components e- ~ gembloux ~ faculté universitaire ~ des sciences agronomiques Caroline Vanderghem, Sabine Danthine, Claude Deroanne, Christophe Blecker Gembloux Agricultural University, Department cf Food Technology (Head: Prof C. Deroanne) Passage des Déportés 2, B-5030 Gembloux, Belgium •.Contact e-mail: blecker [email protected]/" URL: http'/ / Introduction Recombined dairy emulsions are end products in themselves (culinary crearns, coffee creamers), or can be used as ingredients, contributing to the structure of more complex products (iœ-cream, cheese, whipped cream). The indusuy of recombined milk products has not stop 10 grow and the range of recombined emulsions continues ta expand. Reœntly, recombining has expanded its horizons lO "added value and specialry products" like dairy based ready-to-drink beverages, sports supplements, cultured milks and fortified milks (recombined dairy emulsions could be considered as suitable delivery vehicles for a range of nutritional and functional ingredients). Subsequently, different textures are required for the diverse range of products, Interaction of emulsion drapiers can lead to the creation of structures in foods and hence 10 the perception of textures as mey are consumed (Dalgleish, 2006). The composition of the interfacial layer, deterrnined by the nature of the emulsifier, remarkably influences the properlies of emulsions (stability, rheology). The aim of lhis work was to invesugate the effect of different commercial dairy components (whey protein concentrate (WPC), skimmed milk (SM) and lWOkinds of butrermilk (BM1and BM2) having different phospholipids contents) on the final structure of microfluidized-emulsions. Oil-in-water emulsions were characterized by particle size, microstructure, dynamic rheological rneasurernents and stability. Composition analysis of the dairy powders Comoosition (%) WPC SM BMI BM2 Proteins(l) 75.93 ± 0.29 37.02 ±

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