Corn oil-in-water emulsions (19.6 wt%; d32 ≃ 0.6 μm) stabilized by 2 wt% whey protein isolate (WPI) were prepared with a range of pH (37) and salt concentrations (0-100 mM NaCl). These emulsions were heated between 30 and 90°C and their particle size distribution, rheological properties and susceptibility to creaming measured. Emulsions had a paste-like texture around the isoelectric point of WPI (≃pH 5) at all temperatures, but tended to remain fluid-like at pH >6 or <4. Heating caused flocculation in pH 7 emulsions between 70 and 80°C (especially at high salt concentrations), but had little effect on pH 3 emulsions. Flocculation increased emulsion viscosity and creaming. Results were interpreted in terms of colloidal interactions between droplets.
|Original language||English (US)|
|Number of pages||6|
|Journal||Journal of Food Science|
|State||Published - Jan 1 1997|
All Science Journal Classification (ASJC) codes
- Food Science