Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins
Eric Dickinson, Gastón López
Journal of Food Science
Abstract
ABSTRACT: We have compared the flocculation, coalescence, and creaming properties of oil‐in‐water emulsions prepared with fish gelatin as sole emulsifying agent with those of emulsions prepared with sodium caseinate and whey protein. Two milk protein samples were selected from 9 commercial protein samples screened in a preliminary study. Emulsions of 20 vol% n ‐tetradecane or triglyceride oil were made at pH 6.8 and at different protein/oil ratios. Changes in droplet‐size distribution were determined after storage and centrifugation and after treatment with excess surfactant. We have demonstrated the superior emulsifying properties of sodium caseinate, the susceptibility of whey protein emulsions to increasing flocculation on storage, and the coalescence of gelatin emulsions following centrifugation.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
oil-in-water emulsions prepared fish gelatin
“Emulsions of 20 vol% n ‐tetradecane or triglyceride oil were made at pH 6.8 and at different protein/oil ratios.”
oil-in-water emulsions prepared sodium caseinate
“Emulsions of 20 vol% n ‐tetradecane or triglyceride oil were made at pH 6.8 and at different protein/oil ratios.”
oil-in-water emulsions prepared whey protein
“Emulsions of 20 vol% n ‐tetradecane or triglyceride oil were made at pH 6.8 and at different protein/oil ratios.”