Abstract
Emulsion gels, also called emulgels, were formed by heating homogenized suspensions of micellar casein (MC) mixed with sunflower oil at pH < 6.5. The shear moduli of the emulgels were determined during heating and their microstructure was investigated by confocal laser scanning microscopy. The gel stiffness was studied as a function of the MC concentration at three pH values (5.8, 6.0 and 6.3) and three weight fractions of oil (5, 10 and 15%). Emulgels were compared with gels formed by heating MC suspensions without oil. After homogenization the oil droplets were found to be surrounded by a layer of MC and when MC formed a gel during heating the oil droplets were incorporated within the MC network. The oil droplets were active fillers that allowed formation of self-supporting gels at lower MC concentrations in the aqueous phase compared to gels formed by MC suspensions without oil. At a given MC concentration in the aqueous phase, emulgels showed reduced syneresis and were stiffer. Replacement of 20% or 40% MC by whey protein isolate (WPI) led to formation of more homogeneous networks and reduced syneresis, but had little effect on the stiffness of the emulgels. Shear flow caused break-up in macroscopic parts which behaved after cessation of shear as gels with reduced stiffness and a low yield stress.
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