Journal article
The choice of homogenisation equipment affects lipid oxidation in emulsions
National Food Institute, Technical University of Denmark1
Division of Industrial Food Research, National Food Institute, Technical University of Denmark2
Materials and Surface Engineering, Department of Mechanical Engineering, Technical University of Denmark3
Center for Electron Nanoscopy, Technical University of Denmark4
Department of Mechanical Engineering, Technical University of Denmark5
Milk proteins are often used by the food industry because of their good emulsifying properties. In addition, they can also provide oxidative stability to foods. However, different milk proteins or protein components have been shown to differ in their antioxidative properties, and their localisation in emulsions has been shown to be affected by the emulsification conditions.
The objective of this study was to investigate the influence of homogenisation equipment (microfluidizer vs. two-stage valve homogeniser) on lipid oxidation in 10% fish oil-in-water emulsions prepared with two different milk proteins. Emulsions were prepared at pH 7 with similar droplet sizes. Results showed that the oxidative stability of emulsions prepared with sodium caseinate was not influenced by the type of homogeniser used.
In contrast, the type of homogenisation equipment significantly influenced lipid oxidation when whey protein was used as emulsifier, with the microfluidizer resulting in lower levels of oxidation.
Language: | English |
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Year: | 2012 |
Pages: | 803-810 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2012.02.184 |
ORCIDs: | Nielsen, Nina Skall , Horsewell, Andy and Jacobsen, Charlotte |
Cryo-tem Fish oil-in-water emulsion Microfluidizer Sodium caseinate Two-stage valve homogeniser Whey protein isolate
Emulsions Fish Oils Food Handling Milk Proteins Oxidation-Reduction Whey Proteins