Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

¹Procter Department of Food Science, University of Leeds, Leeds, LS2 9JT, United Kingdom

Journal of Colloid and Interface Science

|February 19, 1998

Abstract:

The effect of alcohol on the stability of oil-in-water emulsions of similar mean droplet size made with 4 wt% sodium caseinate and 35 vol% n-tetradecane was investigated. Controlled stress viscometry showed that, shortly after preparation, emulsions containing 25 vol% ethanol are of low viscosity and almost Newtonian in character. In contrast, emulsions containing little or no alcohol (

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Abstract:

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