Assessment of partial coalescence in whippable oil-in-water food emulsions

Advances in Colloid and Interface Science
Raul Flaviu PetrutChristophe Blecker

Abstract

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of the methods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.). With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size; while a poor correlation was found in the case of solvent extraction method with other quantitative methods. The most suitable way for partial coalescence quantific...Continue Reading

References

Aug 22, 2002·Journal of Agricultural and Food Chemistry·Siva A VanapalliJohn N Coupland
Jun 10, 2004·Journal of Agricultural and Food Chemistry·Sotirios KiokiasArjen Bot
May 6, 2006·The Journal of Dairy Research·Thom HuppertzCornelis G de Kruif
Oct 13, 2006·Journal of Agricultural and Food Chemistry·Betsy VaiaThom Huppertz
Mar 31, 2007·Langmuir : the ACS Journal of Surfaces and Colloids·Joanna GiermanskaFernando Leal-Calderon
Nov 17, 2009·Advances in Colloid and Interface Science·Eveline FredrickKoen Dewettinck
Oct 1, 2010·Langmuir : the ACS Journal of Surfaces and Colloids·Florence Thivilliers-ArvisFernando Leal-Calderon

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