Structures and stability of lipid emulsions formulated with sodium caseinate
The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient because of its good solubility and emulsifying properties and its stability durin...
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2011
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paper:paper_13590294_v16_n5_p412_HuckIriart2023-06-08T16:11:20Z Structures and stability of lipid emulsions formulated with sodium caseinate Huck Iriart, Cristian Alvarez Cerimedo, Maria Soledad Candal, Roberto Jorge Emulsion Sodium caseinate Stability Structure Convergence of numerical methods Drop breakup Emulsions Gelation Nuclear magnetic resonance spectroscopy Oils and fats Phase interfaces Phase separation Proteins Sodium Stability Structure (composition) Destabilization mechanisms Diffusing-wave spectroscopy Droplet size distributions Nutritional properties Oil-in-water emulsions Physicochemical property Sodium caseinate Surface-active molecules Emulsification alcohol calcium ion casein caseinate fat droplet lipid emulsion unclassified drug water oil cream confocal laser microscopy flocculation flow kinetics ionic strength molecular stability nuclear magnetic resonance particle size pH phase separation physical phase protein content protein structure review spectroscopy temperature sensitivity viscoelasticity X ray crystallography The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient because of its good solubility and emulsifying properties and its stability during heating. One of most significant aspects of any food emulsion is its stability. Among the methods used to study emulsion stability it may be mentioned visual observation, ultrasound profiling, microscopy, droplet size distribution, small deformation rheometry, measurement of surface concentration to characterize adsorbed protein at the interface, nuclear magnetic resonance, confocal microscopy, diffusing wave spectroscopy, and turbiscan. They have advantages and disadvantages and provide different insights into the destabilization mechanisms. Related to stability, the aspects more deeply investigated were the amount of NaCas used to prepare the emulsion, and specially the oil-to-protein ratio, the mobility of oil droplets and the interactions among emulsion components at the interface. It is known that the amount of protein required to stabilize oil-in-water emulsions depends, not only on the structure of protein at the interface, and the average diameters of the emulsion droplets, but also on the type of oils and the composition of the aqueous phase. Several authors have investigated the effect of a thickening agent or of a surface active molecule. Factors such as pH, temperature, and processing conditions during emulsion preparation are also very relevant to stability. There is a general agreement among authors that the most stable systems are obtained for conditions that produce size reduction of the droplets, an increase in viscosity of the continuous phase and structural changes in emulsions such as gelation. All these conditions decrease the molecular mobility and slow down phase separation. © 2011 Elsevier B.V. Fil:Huck-Iriart, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Álvarez-Cerimedo, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Candal, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13590294_v16_n5_p412_HuckIriart http://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Emulsion Sodium caseinate Stability Structure Convergence of numerical methods Drop breakup Emulsions Gelation Nuclear magnetic resonance spectroscopy Oils and fats Phase interfaces Phase separation Proteins Sodium Stability Structure (composition) Destabilization mechanisms Diffusing-wave spectroscopy Droplet size distributions Nutritional properties Oil-in-water emulsions Physicochemical property Sodium caseinate Surface-active molecules Emulsification alcohol calcium ion casein caseinate fat droplet lipid emulsion unclassified drug water oil cream confocal laser microscopy flocculation flow kinetics ionic strength molecular stability nuclear magnetic resonance particle size pH phase separation physical phase protein content protein structure review spectroscopy temperature sensitivity viscoelasticity X ray crystallography |
| spellingShingle |
Emulsion Sodium caseinate Stability Structure Convergence of numerical methods Drop breakup Emulsions Gelation Nuclear magnetic resonance spectroscopy Oils and fats Phase interfaces Phase separation Proteins Sodium Stability Structure (composition) Destabilization mechanisms Diffusing-wave spectroscopy Droplet size distributions Nutritional properties Oil-in-water emulsions Physicochemical property Sodium caseinate Surface-active molecules Emulsification alcohol calcium ion casein caseinate fat droplet lipid emulsion unclassified drug water oil cream confocal laser microscopy flocculation flow kinetics ionic strength molecular stability nuclear magnetic resonance particle size pH phase separation physical phase protein content protein structure review spectroscopy temperature sensitivity viscoelasticity X ray crystallography Huck Iriart, Cristian Alvarez Cerimedo, Maria Soledad Candal, Roberto Jorge Structures and stability of lipid emulsions formulated with sodium caseinate |
| topic_facet |
Emulsion Sodium caseinate Stability Structure Convergence of numerical methods Drop breakup Emulsions Gelation Nuclear magnetic resonance spectroscopy Oils and fats Phase interfaces Phase separation Proteins Sodium Stability Structure (composition) Destabilization mechanisms Diffusing-wave spectroscopy Droplet size distributions Nutritional properties Oil-in-water emulsions Physicochemical property Sodium caseinate Surface-active molecules Emulsification alcohol calcium ion casein caseinate fat droplet lipid emulsion unclassified drug water oil cream confocal laser microscopy flocculation flow kinetics ionic strength molecular stability nuclear magnetic resonance particle size pH phase separation physical phase protein content protein structure review spectroscopy temperature sensitivity viscoelasticity X ray crystallography |
| description |
The physicochemical properties of emulsions play an important role in food systems as they directly contribute to texture, sensory and nutritional properties of foods. Sodium caseinate (NaCas) is a well-used ingredient because of its good solubility and emulsifying properties and its stability during heating. One of most significant aspects of any food emulsion is its stability. Among the methods used to study emulsion stability it may be mentioned visual observation, ultrasound profiling, microscopy, droplet size distribution, small deformation rheometry, measurement of surface concentration to characterize adsorbed protein at the interface, nuclear magnetic resonance, confocal microscopy, diffusing wave spectroscopy, and turbiscan. They have advantages and disadvantages and provide different insights into the destabilization mechanisms. Related to stability, the aspects more deeply investigated were the amount of NaCas used to prepare the emulsion, and specially the oil-to-protein ratio, the mobility of oil droplets and the interactions among emulsion components at the interface. It is known that the amount of protein required to stabilize oil-in-water emulsions depends, not only on the structure of protein at the interface, and the average diameters of the emulsion droplets, but also on the type of oils and the composition of the aqueous phase. Several authors have investigated the effect of a thickening agent or of a surface active molecule. Factors such as pH, temperature, and processing conditions during emulsion preparation are also very relevant to stability. There is a general agreement among authors that the most stable systems are obtained for conditions that produce size reduction of the droplets, an increase in viscosity of the continuous phase and structural changes in emulsions such as gelation. All these conditions decrease the molecular mobility and slow down phase separation. © 2011 Elsevier B.V. |
| author |
Huck Iriart, Cristian Alvarez Cerimedo, Maria Soledad Candal, Roberto Jorge |
| author_facet |
Huck Iriart, Cristian Alvarez Cerimedo, Maria Soledad Candal, Roberto Jorge |
| author_sort |
Huck Iriart, Cristian |
| title |
Structures and stability of lipid emulsions formulated with sodium caseinate |
| title_short |
Structures and stability of lipid emulsions formulated with sodium caseinate |
| title_full |
Structures and stability of lipid emulsions formulated with sodium caseinate |
| title_fullStr |
Structures and stability of lipid emulsions formulated with sodium caseinate |
| title_full_unstemmed |
Structures and stability of lipid emulsions formulated with sodium caseinate |
| title_sort |
structures and stability of lipid emulsions formulated with sodium caseinate |
| publishDate |
2011 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13590294_v16_n5_p412_HuckIriart http://hdl.handle.net/20.500.12110/paper_13590294_v16_n5_p412_HuckIriart |
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AT huckiriartcristian structuresandstabilityoflipidemulsionsformulatedwithsodiumcaseinate AT alvarezcerimedomariasoledad structuresandstabilityoflipidemulsionsformulatedwithsodiumcaseinate AT candalrobertojorge structuresandstabilityoflipidemulsionsformulatedwithsodiumcaseinate |
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1768546551751245824 |