The molecular organisation of dairy matrices influences partitioning and release of aroma compounds

Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions

“…Lipid oxidation in emulsions can affect the concentrations of emulsifiers at the interface due to the formation of oxidation products that take place at the interface [13]. The amount of unadsorbed emulsifiers may also evolve during incubation of emulsions, which modifies the physical and chemical characteristics of the system [14][15][16]. It is therefore interesting to measure unadsorbed emulsifiers not only in freshly prepared emulsions, but also along the incubation period.…”

“…If the emulsion contains small size droplets with density very close to the density of the aqueous phase density, these droplets do not cream. They can be separated thanks to dilution of the emulsion in sucrose solution to increase the density of the aqueous phase prior centrifugation that is performed on sucrose gradient [14,20,21]. This procedure also allows avoiding the presence of remaining unadsorbed protein in the creamed phase.…”