Abstract
The improvement of food-grade emulsifiers in the properties and stability of complex emulsion has attracted much interest. In this study, the effects of six food-grade emulsifiers with a hydrophilic–lipophilic balance (HLB) range of 3.4–8.0 on a casein-maltodextrin-soybean oil compound emulsion were investigated by centrifugal precipitation rate (CPR), emulsifying activity index (EAI), microrheological properties, zeta potential, average particle size, and Turbiscan stability index (TSI). The optimal amounts of added succinylated monoglyceride (SMG) and polyglycerol fatty acid ester were 0.0025% and 0.1% (w/w), respectively, while that of the other four emulsifiers was 0.2% (w/w), according to the CPR. Thereinto, the SMG-stabilized emulsion exhibited the highest emulsifying activity and the lowest viscosity value and possessed the highest stability over 14 days of storage, which was indicated by the lowest TSI value and the smallest change in delta backscattering signal, relative to those of the other groups. Moreover, the emulsion stabilized by SMG displayed better emulsion stability than the control under a range of pH (6.0–8.0) and calcium ion concentrations (0–10 mM), which was attributed to the increased zeta potential value and the decreased average particle size of droplets with the addition of SMG. The present study provides a basic understanding for SMG improving the properties and stability of the complex emulsion.
Highlights
Oil-in-water (O/W) emulsions, which are a mixture of fine oil globules dispersed in the aqueous phase, are the basis of many food products such as milk, beverages, infant formulas, and foods for special medical purposes (FSMP) [1]
In order to obtain the suitable amount of different emulsifiers added, the centrifugal precipitation rate (CPR) of the emulsion was first investigated as it can reflect the physical stability of the emulsion to a certain extent
This study demonstrated the effect of protein and emulsifier recombination on stability in the emulsion formula
Summary
Oil-in-water (O/W) emulsions, which are a mixture of fine oil globules dispersed in the aqueous phase, are the basis of many food products such as milk, beverages, infant formulas, and foods for special medical purposes (FSMP) [1]. Studies have shown that nonionic emulsifiers have better stability effects than ionic and amphoteric emulsifiers [9,10] Compound emulsion systems such as milk beverages or FSMP consist of various nutrient components including proteins, carbohydrates, oils, minerals, and vitamins, and are sterilized using autoclaving, which increases the shelf life of compound emulsion products. Zhang et al found that the combination of gelatin and surfactants such as lecithin or sodium dodecyl sulfate (SDS) was impacted by steric hindrance and hydrophilic–lipophilic balance (HLB) value [13] These studies exist, fewer have focused on the effect of LWM emulsifiers on a compound emulsion (like FSMP-based formula emulsion) with autoclave sterilization treatment. The present study aimed to provide theoretical guidance for the development and production of compound emulsions on the market
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