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Effect of Homogenization Pressure and Supplementation with Sucrose Fatty Acid Ester on the Physical Properties of Dairy Cream-based Emulsions
Korean J. Food Sci. An. 2018;38:476-486
Published online June 30, 2018;  https://doi.org/10.5851/kosfa.2018.38.3.476
© 2018 Korean Society for Food Science of Animal Resources

Chan-Won Seo1,2, Shin-Ho Kang1, Yong-Kook Shin1, and Byoungseung Yoo2,*

1R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
2Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea
Correspondence to: Byoungseung Yoo
Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea
Tel: +82-31-961-5141
Fax: +82-31-961-5650
E-mail: bsyoo@dongguk.edu
Received February 16, 2018; Revised April 17, 2018; Accepted April 19, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, the droplet size distribution, rheological properties, and stability of dairy cream-based emulsions homogenized with different sucrose fatty acid ester (SFAE, a non-ionic small-molecule emulsifier) concentrations (0.08%, 0.16%, and 0.24% w/w) at different homogenization pressures (10 MPa and 20 MPa) were examined. Homogenization at a high pressure resulted in a smaller droplet size and narrower droplet size distribution. The D[4,3] (volume-weighted mean) and D[3,2] (surface-weighted mean) values of the emulsions decreased with an increase in the SFAE concentration. The flow properties of the emulsions homogenized with SFAE showed shear-thinning (n=0.21-0.46) behavior. The apparent viscosity (ηa,10) and consistency index (K) of the homogenized emulsions were lower than those of the control sample that is non-homogenized and without SFAE, and decreased with an increase in SFAE concentration. The storage modulus (G') and loss modulus (G") of all emulsions homogenized with SFAE were also lower than those of the control sample. The stability of all emulsions with SFAE did not show any significant change for 30 d at 5℃. However, the emulsions stored at 40℃ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature (5℃).
Keywords : dairy cream emulsion, sucrose fatty acid ester, droplet size distribution, rheological properties, stability


June 2018, 38 (3)