Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

Rheological properties of model dairy emulsions as affected by high pressure homogenization

“…Linear behaviours in unhomogenized oil emulsions were also found by San Martin-González et al (2009), Floury et al (2002 and Manoi and Rizvi (2009). Table 5 shows the viscosity of 5, 8 and 15% fat content emulsions at 2%SC + 1%WPC (2+ 1) and 2%SC + 2%WPC (2+ 2) protein concentrations.…”

“…Homogenization led to higher viscosity with respect to the CTR emulsions. Similarly, an increase in viscosity after the treatment at 20 MPa was found by Floury et al (2002) in soy protein-stabilized oil emulsion (20 vol.% oil/ 2 wt.% 11 S globulin) and by San Martin-González et al (2009) in oil emulsion stabilized by micellar casein at both 10% and 30% oil. The Table 2 Mean values (D 4,3 ) and standard deviations of dispersed particle size (nm) in 2 + 1 and 2 + 2 (SC + WPC) emulsions at 5%, 8% and 15% fat content, subjected to pasteurization and homogenized 18 (CP), 100 (HP) and 150 (HP+) MPa.…”

“…High pressure homogenization (20-300 MPa) applied to micellar casein stabilized emulsions was studied by San Martin-González, Roach, and Harte (2009). They reported the development of a gel-like structure in 30% oil and 2-3.5% casein content emulsions when homogenized between 20 and 100 MPa.…”

Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

“…Several models have been used to characterize the flow behavior of vegetable oils wherein Herschel-Bulkley model has been frequently used for determination of rheological properties of the vegetables oils according to San Martin-Gonzalez et al [33]. In addition, Newtonian and Bingham models has been also used for the characterization of fluid foods such as vegetable oils.…”

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

“…Particle size profiles of food emulsions have proven that UHPH applied to protein suspensions can lead to protein aggregates of \100 nm and oil-in-water emulsions of submicron droplet diameters, which is in the size domain of nano-particles [8,10,25,28,32]. However, during UHPH above 200 MPa, part of the energy is dissipated as heat, which may collapse oil droplets, resulting in rheological properties comparable to untreated emulsions of corn oil stabilised by commercial micellar casein [63]. Depending on the concentration ratio between proteins and oil, the energy density and the shear stress during UHPH process are so high in the homogenising valve at 300 MPa that the flocks cannot be formed at the exit of the homogeniser modifying drastically the structure and the texture of emulsions [23].…”