Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions

The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocol...

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Autores principales: Huck Iriart, Cristian, Candal, Roberto Jorge
Publicado: 2013
Materias:
Emulsions
Sodium caseinate
Stability
Sucrose
Sunflower
Xanthan and locust bean gums
Components interaction
Dynamic surface
Flocculation kinetics
Interface sites
Locust bean gum
Stable systems
Colloids
Convergence of numerical methods
Emulsification
Microstructure
Particle size analysis
Phase composition
Sugar (sucrose)
Sodium
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n9_p2406_HuckIriart
http://hdl.handle.net/20.500.12110/paper_19355130_v6_n9_p2406_HuckIriart
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v6_n9_p2406_HuckIriart
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spelling paper:paper_19355130_v6_n9_p2406_HuckIriart2023-06-08T16:32:01Z Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions Huck Iriart, Cristian Candal, Roberto Jorge Emulsions Sodium caseinate Stability Sucrose Sunflower Xanthan and locust bean gums Components interaction Dynamic surface Flocculation kinetics Interface sites Locust bean gum Sodium caseinate Stable systems Sunflower Colloids Convergence of numerical methods Emulsification Emulsions Microstructure Particle size analysis Phase composition Stability Sugar (sucrose) Sodium The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocolloids, xanthan gum or locust bean gum, both at 0.3 or 0.5 wt% level or sodium caseinate or with addition of 20 wt% sucrose. Emulsions were processed by Ultra-Turrax and then further homogenized by ultrasound. Creaming and flocculation kinetics were quantified by analyzing the samples with a Turbiscan MA 2000. Emulsions were also analyzed for particle size distribution, microstructure, viscosity, and dynamic surface properties. The most stable systems of all selected in the present work were the 0.3 or 0.5 wt% XG or 0.5 wt% LBG/0.5 wt% NaCas coarse emulsion and the 20 wt% sucrose/5 wt% NaCas fine emulsion. Surprisingly, coarse emulsions with the lower concentration of NaCas, which had greater D 4,3, were more stable than fine emulsions when the aqueous phase contained XG or LBG. In these conditions, the overall effect was less negative bulk interactions between hydrocolloids and sodium caseinate, which led to stability. Sugar interacted in a positive way, both in bulk and at the interface sites, producing more stable systems for small-droplet high-protein-concentration emulsions. This study shows the relevance of components interactions in microstructure and stability of caseinate emulsions. © 2012 Springer Science+Business Media, LLC. Fil:Huck-Iriart, C. 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. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n9_p2406_HuckIriart http://hdl.handle.net/20.500.12110/paper_19355130_v6_n9_p2406_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 Emulsions
Sodium caseinate
Stability
Sucrose
Sunflower
Xanthan and locust bean gums
Components interaction
Dynamic surface
Flocculation kinetics
Interface sites
Locust bean gum
Sodium caseinate
Stable systems
Sunflower
Colloids
Convergence of numerical methods
Emulsification
Emulsions
Microstructure
Particle size analysis
Phase composition
Stability
Sugar (sucrose)
Sodium
spellingShingle Emulsions
Sodium caseinate
Stability
Sucrose
Sunflower
Xanthan and locust bean gums
Components interaction
Dynamic surface
Flocculation kinetics
Interface sites
Locust bean gum
Sodium caseinate
Stable systems
Sunflower
Colloids
Convergence of numerical methods
Emulsification
Emulsions
Microstructure
Particle size analysis
Phase composition
Stability
Sugar (sucrose)
Sodium
Huck Iriart, Cristian
Candal, Roberto Jorge
Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
topic_facet Emulsions
Sodium caseinate
Stability
Sucrose
Sunflower
Xanthan and locust bean gums
Components interaction
Dynamic surface
Flocculation kinetics
Interface sites
Locust bean gum
Sodium caseinate
Stable systems
Sunflower
Colloids
Convergence of numerical methods
Emulsification
Emulsions
Microstructure
Particle size analysis
Phase composition
Stability
Sugar (sucrose)
Sodium
description The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocolloids, xanthan gum or locust bean gum, both at 0.3 or 0.5 wt% level or sodium caseinate or with addition of 20 wt% sucrose. Emulsions were processed by Ultra-Turrax and then further homogenized by ultrasound. Creaming and flocculation kinetics were quantified by analyzing the samples with a Turbiscan MA 2000. Emulsions were also analyzed for particle size distribution, microstructure, viscosity, and dynamic surface properties. The most stable systems of all selected in the present work were the 0.3 or 0.5 wt% XG or 0.5 wt% LBG/0.5 wt% NaCas coarse emulsion and the 20 wt% sucrose/5 wt% NaCas fine emulsion. Surprisingly, coarse emulsions with the lower concentration of NaCas, which had greater D 4,3, were more stable than fine emulsions when the aqueous phase contained XG or LBG. In these conditions, the overall effect was less negative bulk interactions between hydrocolloids and sodium caseinate, which led to stability. Sugar interacted in a positive way, both in bulk and at the interface sites, producing more stable systems for small-droplet high-protein-concentration emulsions. This study shows the relevance of components interactions in microstructure and stability of caseinate emulsions. © 2012 Springer Science+Business Media, LLC.
author Huck Iriart, Cristian
Candal, Roberto Jorge
author_facet Huck Iriart, Cristian
Candal, Roberto Jorge
author_sort Huck Iriart, Cristian
title Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
title_short Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
title_full Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
title_fullStr Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
title_full_unstemmed Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
title_sort effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions
publishDate 2013
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n9_p2406_HuckIriart
http://hdl.handle.net/20.500.12110/paper_19355130_v6_n9_p2406_HuckIriart
work_keys_str_mv AT huckiriartcristian effectofaqueousphasecompositiononstabilityofsodiumcaseinatesunfloweroilemulsions
AT candalrobertojorge effectofaqueousphasecompositiononstabilityofsodiumcaseinatesunfloweroilemulsions
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