Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

M. F. San Martin-González, A. Roach, F. Harte

Research output: Contribution to journalArticlepeer-review

31 Scopus citations

Abstract

The rheological behavior of corn oil emulsions prepared by high pressure homogenization (HPH) was investigated. Coarse emulsions of corn oil (10-30 g oil/100 g emulsion) in casein dispersions containing 0.5-3.5 g micellar casein/100 g casein dispersion in an oil-free basis were homogenized at 0-300 MPa. Flow behavior under continuous increasing (0-150 s-1) or decreasing (150-0 s-1) shear rate was tested. Emulsions that showed macroscopic change in consistency were tested for viscoelasticity (G′). Homogenization of emulsions with low oil concentration (10 g/100 g) resulted in Newtonian behavior for all treatment pressures. The rheological behavior of emulsions with higher oil concentration (30 g/100 g) was dependent on casein concentration in the aqueous phase and varied from Newtonian to shear thinning. Homogenization pressures between 20 and 100 MPa induced the formation of a gel-like structure possibly through pressure-induced interactions between caseins surrounding adjacent droplets.

Original languageEnglish (US)
Pages (from-to)307-311
Number of pages5
JournalLWT - Food Science and Technology
Volume42
Issue number1
DOIs
StatePublished - 2009

All Science Journal Classification (ASJC) codes

  • Food Science

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