Abstract
Abstract Understanding of the relationship between adsorbed milk protein layer characteristics and stability of butteroil emulsions may be applied to create emulsions with specific properties such as ice cream emulsions (quiescently stable, destabilizing under shear) formulated without chemical surfactant. Emulsions created from butteroil (25%) with skim milk powder (SMP) (0.2–0.7%), whey protein hydrolysate (WPH) (1.6–2.1%), whey protein isolate (WPI) (0.2–0.7%) and sodium caseinate (0.2–0.7%) were characterized for particle size distribution, protein surface concentration and relative stability when whipped. The SMP emulsions destabilized immediately after formation, possibly because of bridging flocculation. The levels of WPH required for quiescent stability prevented whipping-induced partial coalescence. At levels above 0.3% both WPI and sodium caseinate produced quiescently stable emulsions. Destabilization during whipping decreased as protein concentration increased. Whey protein isolate at a level of 0.3% was found to be the most suitable for producing an emulsion with the properties of an ice cream emulsion.
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