Journal article
Effects of emulsion droplet sizes on the crystallisation of milk fat
T Truong, N Bansal, R Sharma, M Palmer, B Bhandari
Food Chemistry | ELSEVIER SCI LTD | Published : 2014
Abstract
The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exp..
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Funding Acknowledgements
The authors greatly appreciate the financial support of DIAL (Dairy Innovation Australia Limited). The authors acknowledge the facilities, and the scientific and technical assistance, of the Australian Microscopy & Microanalysis Research Facility at the Centre for Microscopy and Microanalysis, The University of Queensland. The authors are grateful to Dr. Jennifer Waanders for providing analytical service of fatty acid profiles.