Abstract
The slow rate of drop coalescence at 5 ‡C in concentrated corn oil-in-water emulsions stabilised with sodium caseinate, glyceryl monostearate and glyceryl distearate was deduced from changes in the drop size distribution. Both pH and the monoglyceride/diglyceride ratio influenced coalescence. At any pH minimum coalescence was observed at a 5/2 monoglyceride/diglyceride ratio. This was attributed to association of caseinate with a previously formed “complex” of monoglyceride and diglyceride, so supporting an interpretation previously proposed on the basis of rheological data for the emulsions and for films of caseinate-glycerides at the oil-water interface.
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