Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

Different emulsions based on two protein mixtures (skim milk powder (SMP) and functional dairy proteins (FDP)), two mono-di-glyceride mixtures (MDG) (saturated and partially unsaturated), three fats (hydrogenated and refined coconut oils and refined palm oil) were studied to investigate the interact...

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Veröffentlicht in:Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2005-05, Vol.42 (3), p.235-243
Hauptverfasser: Granger, C., Barey, P., Veschambre, P., Cansell, M.
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Barey, P.
Veschambre, P.
Cansell, M.
description Different emulsions based on two protein mixtures (skim milk powder (SMP) and functional dairy proteins (FDP)), two mono-di-glyceride mixtures (MDG) (saturated and partially unsaturated), three fats (hydrogenated and refined coconut oils and refined palm oil) were studied to investigate the interactions occurring between the oil phase, low molecular weight emulsifiers and proteins. Immediately following the emulsification process, high diameters of fat globules were obtained in FDP-based systems, relevant of an aggregation phenomenon. At this stage, the fat globule size characteristics were dependent on the emulsifier and fat types present in the formulation. In contrast, SMP-based emulsions were characterized by low proportions of aggregated particles regardless the formulations. Ageing (24 h at 4 °C) promoted disaggregation in FDP formulations, while SMP emulsions were well stabilized. Just after the homogenization step, less proteins were required to stabilize the globule interface in FDP systems as compared to SMP ones. Only with SMP, the amount of protein load at the fat globule surface was influenced by the oil nature and/or by the emulsifier type. A competitive adsorption of caseins, over whey proteins, was demonstrated in the case of FDP. The ageing period promoted a displacement of the proteins adsorbed at the oil droplet interface, suggesting a disruption of the interfacial protein interactions. This disruption was more marked with SMP than with FDP and, in both cases, was more or less influenced by the emulsifier and oil phase natures. The variations of the viscosity and rheological parameters (elastic and viscous moduli) were not dependent on one specific component of the formulation.
doi_str_mv 10.1016/j.colsurfb.2004.09.006
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source MEDLINE; Elsevier ScienceDirect Journals
subjects Chemical Phenomena
Chemistry, Physical
Emulsions - chemistry
Fats - chemistry
Glycerol - chemistry
Milk proteins
Milk Proteins - chemistry
Mono-di-glycerides
Oil-in-water emulsion
Oils
Particle Size
Plant Oils - chemistry
Protein displacement
Rheology
Stability
Vegetable oils
Water
title Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics
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