Coalescence Index of Protein-Stabilized Emulsions

Authors

  • MICHEL BRITTEN,

    1. Authors Britten and Giroux are with the Food Research and Development Centre, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3.
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  • HÉLÈNE J. GIROUX

    1. Authors Britten and Giroux are with the Food Research and Development Centre, 3600 Casavant Blvd. West, St. Hyacinthe, Quebec, Canada J2S 8E3.
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  • Food Research and Development Centre Contribution No. 187.

ABSTRACT

A simple method is proposed to estimate coalescence stability of protein-stabilized emulsions. Coalescence was accelerated through agitation and measured by change in emulsion turbidity over time. A coalescence index (CI) was determined and used to compare emulsions stabilized with casein, whey (WPI) and soy protein isolates (SPI). CI increased when stirring rate increased. Casein produced more stable emulsions, followed by WPI and SPI. High homogenization pressure increased coalescence stability of WPI and SPI-stabilized emulsions and decreased coalescence stability of casein-stabilized emulsions. Microscopic examination, showed agitation of the emulsion had clearly induced formation of large oil droplets which acted as coalescence nuclei.

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