Abstract
Factors (degree of protein denaturation, order of lactose addition, pH, and lecithin concentration) affecting emulsion stability, viscosity and foaming capacity of concentrated infant formula systems were investigated through the application of Design of Experiments (DOE) methodology. Fat globule size (D50) varied from 0.63 μm to 4.92 μm depending on the processing conditions. The degree of fat droplets flocculation, ranging from 1.2 to 9.1, was observed to be driven mainly by the interaction term of pH and lecithin concentration. The viscosity of the concentrated infant formula emulsions varied widely from 28 mPa·s to 191 mPa·s, and was found to be not only a function the flocculation state of the emulsion systems, but also was likely impacted by other contributing factors. The interaction term of pH and lecithin concentration modified also significantly the foaming capacity of the studied samples (p = 0.019). Data suggested that the foaming capacity of the concentrated infant formula emulsions was affected by the presence of flocculated oil drops (p = 0.032). The findings of the present study may be considered in the formulation design of concentrated dairy-based emulsions to mitigate the adverse effects of viscosity development and foam generation during processing of such complex systems.
Published Version
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