Abstract
SUMMARY –Stability of oil‐in‐water emulsions stabilized in sodium caseinate, gelatin and soy sodium proteinate was found to be increased by either an increase in the aqueous phase protein concentration (0.5–2.5%) or oil phase volume (20–50%). Both factors were significantly interrelated. Emulsions stabilized by soy sodium proteinate were generally higher in stability as compared to those stabilized by gelatin or sodium caseinate. With emulsions containing gelatin, greater stability occurred when the stability testing temperature was increased from 37–70°C and when the time interval was decreased from 24 hr to 90 min. Maximum relative viscosities of emulsions stabilized by gelatin and sodium caseinate were 2.0 and 2.5, respectively. Emulsions stabilized by soy sodium proteinate were quite viscous, with relative viscosity from 1.5–30 depending on both protein concentration and oil phase volume. Interchanging the emulsified oil among corn, soybean, safflower and peanut oils did not alter emulsion stability when examined at three concentrations of soy sodium proteinate. Changing the oil to olive oil significantly increased emulsion stability at each soy sodium proteinate level with oil phase volumes of 30, 40 and 50%.
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