Effect of homogenization pressure and supplementation with sucrose fatty acid ester on the physical properties of dairy cream-based emulsions

Chan Won Seo, Shin Ho Kang, Yong Kook Shin, Byoungseung Yoo

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

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 (ηa,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℃. However, the emulsions stored at 40℃ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature (5℃).

Original languageEnglish
Pages (from-to)476-486
Number of pages11
JournalKorean Journal for Food Science of Animal Resources
Volume38
Issue number3
DOIs
StatePublished - Jun 2018

Keywords

  • Dairy cream emulsion
  • Droplet size distribution
  • Rheological properties
  • Stability
  • Sucrose fatty acid ester

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