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Milk Emulsions: Structure and Stability.

Katja Braun1,2, Andreas Hanewald3, Thomas A Vilgis4

  • 1University of Applied Science Fulda, Food technology, Leipziger Str. 123, 36037 Fulda, Germany. braun.katja@gmx.net.

Foods (Basel, Switzerland)
|October 17, 2019
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Summary

Milk proteins, including whey protein isolates and sodium casinates, act as natural emulsifiers in high oil content emulsions. Whey proteins are key to the gelation and solid formation in these systems.

Keywords:
caseinemulsionsjamming transitionmicroscopymilkrheo-opticsrheologywhey protein

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Area of Science:

  • Food science and technology
  • Colloid and surface chemistry
  • Materials science

Background:

  • Milk proteins are natural emulsifiers, but their behavior in highly concentrated emulsions is not fully understood.
  • Previous studies have not sufficiently explored native milk proteins in emulsions exhibiting jamming transitions or compared fresh vs. dried milk protein emulsions.

Purpose of the Study:

  • Investigate milk and milk protein characteristics as emulsifiers in high oil content (φ > 0.7) emulsions.
  • Determine the surface-active effects of major milk protein fractions.
  • Compare rheological and thermal properties of fresh milk emulsions versus those made with dried milk protein powders.

Main Methods:

  • Preparation of oil-in-water emulsions using rotor-stator dispersion with rapeseed oil.
  • Analysis of particle size, microscopy, and rheological properties.
  • Rheo-optical methods to observe oil droplet behavior during shear-induced jamming transitions.

Main Results:

  • Emulsions prepared with whey protein isolates and sodium casinates showed distinct droplet sizes and mechanical behaviors under shear.
  • Rheo-optical methods revealed size-selective jamming transitions of oil droplets.
  • Heating induced gelation, with cysteine-containing whey proteins identified as responsible for the sol-gel transition and soft solid formation.

Conclusions:

  • Milk protein fractions exhibit differential interfacial activity, influencing droplet size and emulsion mechanics.
  • Whey proteins play a critical role in the thermal gelation of emulsions.
  • This research provides insights into the functional properties of milk proteins as emulsifiers in concentrated systems.