Seo, Chan-Won
(R&D Center, Seoul Dairy Cooperative)
,
Kang, Shin-Ho
(R&D Center, Seoul Dairy Cooperative)
,
Shin, Yong-Kook
(R&D Center, Seoul Dairy Cooperative)
,
Yoo, Byoungseung
(Department of Food Science and Biotechnology, Dongguk University-Seoul)
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 ...
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (${\eta}_{a,10}$) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).
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제안 방법
To measure the stability of the dairy cream-based emulsions, they were transferred to 50 mL conical tubes and stored at two temperatures (5℃ and 40℃). Samples (15 mL) were collected from the top and bottom of the emulsions and their stabilities were evaluated by measuring the droplet size and distribution on day 7, day 15, and day 30.
, 2017). The objective of this study is to investigate the effect of different SFAE concentrations (0.08%, 0.16%, and 0.24% w/w) on the droplet size distribution, rheological properties, and stability of the dairy cream-based emulsions at different conventional homogenization pressures (10 MPa and 20 MPa).
데이터처리
Statistical analysis was performed using one-way ANOVA followed by Duncan’s test with IBM SPSS Statistics 24 (IBM Software, USA).
성능/효과
Accordingly, the decrease in G' and G" for emulsions homogenized with SFAE can be attributed to these emulsifiers being absorbed on the milk fat surface, which could result in changes in the properties of the interfacial surface. From these observations, it was concluded that SFAE concentration and homogenization pressure affect the rheological properties of dairy cream-based emulsions.
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