Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids

摘要: Abstract The physical stability of model oil-in-water emulsions, containing 25% milk fat and 0 to 2.0% emulsifier in the fat, was used determine efficiency 37 emulsifiers from following chemical classes: monoglycerides, acid-modified phospholipids, sorbitol partial esters, polyoxyethylene sorbitan fatty acid polyglycerol propylene glycol esters. Stability related structure concentration. Differences side chains or melting point had less important effects. In a comparison purified phospholipid classes, phosphatidyl serine inositol gave emulsions superior those prepared with ethanolamine, choline sphingomyelin. more efficient commercial were sodium stearoyl-2-lactylate, soybean These prepare similar containing, addition, various amounts caseinate nonfat solids. specific emulsifier, its concentration, When interference occurred between solids, reduced. There no significant difference emulsion regardless whether lecithin dispersed aqueous phase before emulsification.