ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Creaming stability of emulsions formed with calcium caseinate, determined after storage of emulsions at 20 °C for 24 h, increased gradually with an increase in protein concentration from 0.5% to 2.0%; further increases in caseinate concentration had much less effect. In contrast, the creaming stability of sodium caseinate emulsions showed a decreased with an increase in protein concentration from 0.5% to 3.0%. Confocal laser micrographs of emulsions formed with 〉2% sodium caseinate showed extensive flocculation of oil droplets with the appearance of a network structure. However, emulsions formed with calcium caseinate or emulsions formed with low concentrations of sodium caseinate (0.5% and 1.0%) were homogenous with no sign of flocculation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb16126.x
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