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Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quant...

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Main Authors: Ruttarattanamongkol, Khanitta, M., Nor Afizah, Rizvi, Syed S.H.
Format: Article
Language:English
Published: Elsevier 2015
Online Access:http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf
http://psasir.upm.edu.my/id/eprint/46372/
http://www.elsevier.com/locate/issn/02608774
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spelling my.upm.eprints.463722018-03-02T03:27:21Z http://psasir.upm.edu.my/id/eprint/46372/ Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion Ruttarattanamongkol, Khanitta M., Nor Afizah Rizvi, Syed S.H. Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quantified for size distribution of oil droplets while rheological properties were examined to establish their stability. All corn oil-based emulsions were stable against droplet coalescence during storage. However, the stability of butter oil-based emulsions was significantly influenced by storage temperatures and oil concentrations. Emulsions with higher elasticity were obtained by raising the oil concentration. Corn oil emulsions were far less sensitive to variations in storage temperature than emulsions based on butter oil. tWPC have a potential for uses in a very large set of food emulsions from low to high fat content and from Newtonian consistency to elastic, solid like materials such as salad dressings, light mayonnaises, fillings, sandwich spread and spreadable butter. Elsevier 2015-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf Ruttarattanamongkol, Khanitta and M., Nor Afizah and Rizvi, Syed S.H. (2015) Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion. Journal of Food Engineering, 166. pp. 139-147. ISSN 0260-8774; ESSN: 1873-5770 http://www.elsevier.com/locate/issn/02608774 10.1016/j.jfoodeng.2015.06.005
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quantified for size distribution of oil droplets while rheological properties were examined to establish their stability. All corn oil-based emulsions were stable against droplet coalescence during storage. However, the stability of butter oil-based emulsions was significantly influenced by storage temperatures and oil concentrations. Emulsions with higher elasticity were obtained by raising the oil concentration. Corn oil emulsions were far less sensitive to variations in storage temperature than emulsions based on butter oil. tWPC have a potential for uses in a very large set of food emulsions from low to high fat content and from Newtonian consistency to elastic, solid like materials such as salad dressings, light mayonnaises, fillings, sandwich spread and spreadable butter.
format Article
author Ruttarattanamongkol, Khanitta
M., Nor Afizah
Rizvi, Syed S.H.
spellingShingle Ruttarattanamongkol, Khanitta
M., Nor Afizah
Rizvi, Syed S.H.
Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
author_facet Ruttarattanamongkol, Khanitta
M., Nor Afizah
Rizvi, Syed S.H.
author_sort Ruttarattanamongkol, Khanitta
title Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
title_short Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
title_full Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
title_fullStr Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
title_full_unstemmed Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
title_sort stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
publisher Elsevier
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf
http://psasir.upm.edu.my/id/eprint/46372/
http://www.elsevier.com/locate/issn/02608774
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score 13.211869

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