naa a22 4500 510724752 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0901-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0901-y Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions [Elektronische Daten] [Cristián Huck-Iriart, Víctor Pizones Ruiz-Henestrosa, Roberto Candal, María Herrera] The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocolloids, xanthan gum or locust bean gum, both at 0.3 or 0.5wt% level or sodium caseinate or with addition of 20wt% sucrose. Emulsions were processed by Ultra-Turrax and then further homogenized by ultrasound. Creaming and flocculation kinetics were quantified by analyzing the samples with a Turbiscan MA 2000. Emulsions were also analyzed for particle size distribution, microstructure, viscosity, and dynamic surface properties. The most stable systems of all selected in the present work were the 0.3 or 0.5wt% XG or 0.5wt% LBG/0.5wt% NaCas coarse emulsion and the 20wt% sucrose/5wt% NaCas fine emulsion. Surprisingly, coarse emulsions with the lower concentration of NaCas, which had greater D 4,3, were more stable than fine emulsions when the aqueous phase contained XG or LBG. In these conditions, the overall effect was less negative bulk interactions between hydrocolloids and sodium caseinate, which led to stability. Sugar interacted in a positive way, both in bulk and at the interface sites, producing more stable systems for small-droplet high-protein-concentration emulsions. This study shows the relevance of components interactions in microstructure and stability of caseinate emulsions. Springer Science+Business Media, LLC, 2012 Emulsions nationallicence Stability nationallicence Sodium caseinate nationallicence Sunflower nationallicence Xanthan and locust bean gums nationallicence Sucrose nationallicence Huck-Iriart Cristián Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Universitaria, Pabellón 2, Piso 3, C1428EHA, Buenos Aires, Argentina aut Pizones Ruiz-Henestrosa Víctor Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428, Buenos Aires, Argentina aut Candal Roberto Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Universitaria, Pabellón 2, Piso 3, C1428EHA, Buenos Aires, Argentina aut Herrera María Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428, Buenos Aires, Argentina aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2406-2418 1935-5130 6:9<2406 2013 6 11947 https://doi.org/10.1007/s11947-012-0901-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0901-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Huck-Iriart Cristián Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Universitaria, Pabellón 2, Piso 3, C1428EHA, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Pizones Ruiz-Henestrosa Víctor Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Candal Roberto Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Ciudad Universitaria, Pabellón 2, Piso 3, C1428EHA, Buenos Aires, Argentina aut NATIONALLICENCE 700 1- Herrera María Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428, Buenos Aires, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2406-2418 1935-5130 6:9<2406 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer