RESISTANCE PROPERTY OF FAT DROPLETS TO COALESCENCE IN WHIPPED EMULSIONS: Effects of protein conformational state and fat crystallization.

摘要: food emulsions are generally composed by ingredients such as skimmed milk powder, sugars, mixture of emulsifiers and polysaccharides, fat. In the present study we prepared four complex emulsions, which differed nature initial conformational states their protein content (pure whey proteins in absence or presence caseins), affected a previous heat-treatment. All resulting were submitted to whipping-freezing procedure, physical stability crystallization behaviour fat droplets characterized. Comparison between different indicated that based on pure presented lower value surface load, parallel with higher degree coalescence crystallization. Heating part before homogenization led increased load corresponding but not decrease coalescence. These results discussed terms adsorbed proteins.