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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 476 - 486 (11page)
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초록· 키워드
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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 (${\eta}_{a,10}$) 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 $5^{\circ}C$. However, the emulsions stored at $40^{\circ}C$ were unstable over the storage period. Therefore, the addition of SFAE enhanced the stability of dairy cream emulsions during storage at refrigeration temperature ($5^{\circ}C$).
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참고문헌 (25)
참고문헌 신청
Ariyaprakai S / 2013 / Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween / Food Hydrocoll 30:358~367
Cheng JJ / 2016 / Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions / Food Hydrocoll 60:425~436
Choi SJ / 2011 / Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition / Food Res Int 44:3006~3012
Derkach SR / 2009 / Rheology of emulsions / Adv Colloid Interface Sci 151:1~23
Floury J / 2000 / Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions / Innov Food Sci Emerg Technol 1:127~134
Cheng JJ / 2016 / Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions / Food Hydrocoll 60:425~436
Choi SJ / 2011 / Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition / Food Res Int 44:3006~3012
Derkach SR / 2009 / Rheology of emulsions / Adv Colloid Interface Sci 151:1~23
Floury J / 2000 / Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions / Innov Food Sci Emerg Technol 1:127~134
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