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Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions

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Abstract

Foamability and foam stability of dairy-based emulsions, as a function of emulsion droplet size ranging from micron- to nanometre-scale, were investigated. Fat phase (10 % w/w of anhydrous milk fat, stearin or olein fraction) was mixed with 2 % w/w protein solution (sodium caseinate or whey protein concentrate) and homogenised at 3, 10 and 35 MPa to obtain emulsions having particle sizes of about 1.20, 0.60 and 0.20 μm, respectively. The emulsions were cooled down and aged at 4 °C for 48 h to promote crystallisation. No fat coalescence was observed in any of the emulsions, as particle size distribution remained the same upon aging and whipping. It was shown that the smaller the particle size, the higher was the apparent viscosity and the lower was the solid fat content. Higher solid fat content tended to yield better foamability and foam stability. Destabilisation of air cells happened fastest with nanosized fat particles, resulting in shorter half-life of foam.

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Acknowledgments

This research was funded in part by a research grant from Dairy Innovation Australia Ltd. We thank Dr. Martin Palmer for his advice during the course of this research and in the preparation of this manuscript.

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  1. School of Agriculture and Food Sciences, University of Queensland, St Lucia, QLD, 4072, Australia

    Tuyen Truong, Nidhi Bansal & Bhesh Bhandari

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  1. Tuyen Truong
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  2. Nidhi Bansal
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Correspondence to Bhesh Bhandari.

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Truong, T., Bansal, N. & Bhandari, B. Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions. Food Bioprocess Technol 7, 3416–3428 (2014). https://doi.org/10.1007/s11947-014-1352-4

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