Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1233-1242

  Tangsuphoom, Nattapol ^a   Coupland, John N ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Coconut milk; Coconut protein; Emulsion stability; Flocculation; Stabilizer

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; MICROSTRUCTURE; PARTICLE SIZE; POLYETHYLENE OXIDES; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

BREAK-UP; COCONUT MILK; COCONUT PROTEINS; EMULSION STABILITY; MILK EMULSIONS; SODIUM CASEINATE; SODIUM DODECYL SULPHATE; STABILISER; SURFACE ACTIVE; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 44349179932     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.08.002     Document Type: Article

References (25)

1. AOAC. AOAC official methods of analysis (2000), AOAC International, Arlington, VA
2. Birosel D.M., Gonzales A.L., and Santos M.P. The nature and properties of the emulsifier system of oil globulins in coconut milk and cream. The Philippine Journal of Science 92 1 (1963) 1-15
3. Cancel L.E. Coconut food products and bases. In: Woodroof J.G. (Ed). Coconuts: Production, processing, products (1979), AVI Publishing, Westport, CT 202-239
4. del Rosario R.R., and Punzalan G.C. Quality control of coconut milk processing: Emulsion stability studies. The Philippine Journal of Coconut Studies 2 4 (1977) 9-14
5. Demetriades K., and McClements D.J. Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 161 3 (2000) 391-400
6. Dickinson E., Golding M., and Povey M.J.W. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate. Journal of Colloid and Interface Science 185 2 (1997) 515-529
7. Dickinson E., and Ritzoulis C. Creaming and rheology of oil-in-water emulsions containing sodium dodecyl sulfate and sodium caseinate. Journal of Colloid and Interface Science 224 1 (2000) 148-154
8. Dickinson E., and Woskett C.M. Competitive adsorption between proteins and small-molecule surfactants in food emulsions. In: Bee R.D., Richmond P., and Mingins J. (Eds). Food colloids (1989), Royal Society of Chemistry, Cambridge 74-96
9. Friberg S.E. Emulsion stability. In: Friberg S.E., and Larsson K. (Eds). Food emulsions (1997), Marcel Dekker, New York 1-55
10. Genato R.T., and Gonzalez O.N. Stability of coconut milk treated with different levels of emulsifying agents. Philippines' National Science and Technology Authority Journal 2 1 (1985) 26-31
11. Gonzalez O.N. Coconut milk. In: Banzon J.A., Gonzalez O.N., de Leon S.Y., and Sanchez P.C. (Eds). Coconut as food (1990), Philippine Coconut Research and Development Foundation, Quezon City, Philippines 15-48
12. Gonzalez O.N., and Tanchuco R.H. Chemical composition and functional properties of coconut protein isolate (CPI). The Philippine Journal of Coconut Studies 2 1 (1977) 21-30
13. Kwon K.S., Park K.H., and Rhee K.C. Fractionation and characterization of proteins from coconut (Cocos nucifera L.). Journal of Agricultural and Food Chemistry 44 7 (1996) 1741-1745
14. Kwon K.S., and Rhee K.C. Emulsifying capacity of coconut proteins as a function of salt, phosphate, and temperature. Journal of American Oil Chemists' Society 73 12 (1996) 1669-1673
15. Malhotra A., and Coupland J.N. The effect of surfactants on the stability, zeta potential, and viscosity of soy protein isolate. Food Hydrocolloids 18 1 (2004) 101-108
16. Martin, Z.J., Uboldi-Eiroa, M.N., Kato, K., Angelucci, E., Silva, S.D., & Leital, M.F.F. (1974). Study of the chemical, physical and microbiological stabilities of coconut milk. In: Anonymous (Eds.). Proceedings of the 4th International Congress of Food Science and Technology. Brazil: Institute de Technologia de Alimentos.
17. McClements D.J. Food emulsions: Principles, practices and techniques (2005), CRC Press, Boca Raton, FL
18. Monera O.D., and del Rosario E.J. Physico-chemical evaluation of the natural stability of coconut milk emulsion. Annals of Tropical Research 4 1 (1982) 47-54
19. Onsaard E., Vittayanont M., Sringam S., and McClements D.J. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. Journal of Agricultural and Food Chemistry 53 14 (2005) 5747-5753
20. Onsaard E., Vittayanont M., Sringam S., and McClements D.J. Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate. Food Research International 39 1 (2006) 78-86
21. Robins M.M., Watson A.D., and Wilde P.J. Emulsions-creaming and rheology. Current Opinion in Colloid and Interface Science 7 5-6 (2002) 419-425
22. Samson A.S., Khaund R.N., Cater C.M., and Mattil K.F. Extractability of coconut proteins. Journal of Food Science 36 5 (1971) 725-728
23. Seow C.C., and Gwee C.N. Coconut milk: Chemistry and technology. International Journal of Food Science and Technology 32 3 (1997) 189-201
24. Tangsuphoom N., and Coupland J.N. Effect of heating and homogenization on the stability of coconut milk emulsions. Journal of Food Science 70 8 (2005) E466-E470
25. Timmins W.H., and Kramer E.C. The canning of coconut cream. Philippines Journal of Coconut Studies 2 4 (1977) 15-25