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Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion.

Authors
  • Loi, Chia Chun1
  • Eyres, Graham T1
  • Silcock, Patrick1
  • Birch, E John1
  • 1 Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. , (New Zealand)
Type
Published Article
Journal
Foods
Publisher
MDPI AG
Publication Date
Sep 04, 2020
Volume
9
Issue
9
Identifiers
DOI: 10.3390/foods9091237
PMID: 32899737
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.

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