Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


The influence of technological parameters on the properties of O/W emulsions stabilized by whey proteins and carboxymethylcellulose


Author(s):

Ernesta Malinauskyte*, Daiva Leskauskaite

Recieved Date: 2013-07-28, Accepted Date: 2013-10-30

Abstract:

Different influence of carboximethylcellulose on the rheology and microstructure of O/W emulsions stabilised by whey proteins are presented. Various concentrations (0- 0.75% w/w) of carboximethylcellulose were used together with whey proteins (2% w/w) to emulsify rapseed oil in water at a ratio 2:3. Emulsions were stabilized by carboximethylcellulose and whey proteins using simultaneous adsorption principle and sequential adsorption principle at pH 5 and pH 7; their physico-chemical properties were evaluated by creaming stability, flow behavior, oil droplets size distribution and microstructure. Quantitative analysis of serum layer was used to determine the proportion of defunded emulsion compounds after phase separation. Flocculation by depletion and bridging was induced by sequential addition of carboxymethylcellulose to the emulsions stabilized by whey proteins at pH 7 and pH 5 (isoelectric point of whey proteins). Emulsions stabilized by gelling of carboxymethylcellulose in the aqueous phase showed the biggest stability against creaming, while emulsions flocculated by bridging creamed very rapidly and formed large irreversible flocks. Increasing carboxymethylcellulose concentration from 0.25 to 0.75%, increased stability of emulsions by increasing emulsion viscosity and preventing oil droplets migration in aqueous phase.

Keywords:

Emulsion, whey proteins, carboximethylcellulose, creaming, flocculation


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 93-96


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