The Effect of Manipulating Fat Globule Size on the Stability and Rheological Properties of Dairy Creams

Food Biophysics

Volumn 12, Issue 1, 2017, Pages 1-10

  Hussain, Hana ^a   Truong, Tuyen ^b   Bansal, Nidhi ^b   Bhandari, Bhesh ^b  

^a UNIVERSITY OF SHEFFIELD   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Dairy creams; Dropet size; Homogenisation; Nanoemulsions; Rheology; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DAIRIES; DROPS; EMULSIFICATION; HOMOGENIZATION METHOD; OSTWALD RIPENING; RHEOLOGY;

DAIRY CREAMS; DROPET SIZE; EMULSION STABILITY; INTERFACIAL PROPERTY; NANO-EMULSIONS; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY;

STABILITY;

EID: 84990864912     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-016-9457-0     Document Type: Article

References (43)

1. J. Palanuwech, J.N. Coupland, Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids Surf. A Physicochem. Eng. Asp. 223(1), 251–262 (2003)
2. C. Solans et al., Nano-emulsions. Curr. Opin. Colloid Interface Sci. 10(3), 102–110 (2005)
3. T. Tadros et al., Formation and stability of nano-emulsions. Adv. Colloid Interf. Sci. 108, 303–318 (2004)
4. D.J. McClements, J. Rao, Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit. Rev. Food Sci. Nutr. 51(4), 285–330 (2011)
5. D.J. McClements, Edible nanoemulsions: fabrication, properties, and functional performance. Soft Matter 7(6), 2297–2316 (2011)
6. S.M. Jafari et al., Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocoll. 22(7), 1191–1202 (2008)
7. P. Juliano et al., Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods. Ultrasonics - Sonochem. 18(5), 963–973 (2011)
8. T. Truong et al., Effects of emulsion droplet sizes on the crystallisation of milk fat. Food Chem. 145, 725–735 (2014)
9. T. Truong et al., SpringerBriefs in Food, Health, and Nutrition, in Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products, ed. by R.W. Hartel (Springer, New York, 2016), p. 70
10. P. Walstra, J.T.M. Wouters, T.J. Geurts, Dairy science and technology (CRC Press/Taylor & Francis, Boca Raton, 2005)
11. H.-G. Kessler, Food and bio process engineering: dairy technology (Verlag A. Kessler, München, 2002)
12. Z. Long et al., Effect of homogenisation and storage time on surface and rheology properties of whipping cream. Food Chem. 131(3), 748–753 (2012)
13. T. Truong, N. Bansal, B. Bhandari, Effect of emulsion droplet size on foaming properties of milk fat emulsions. Food Bioprocess Technol. 7(12), 3416–3428 (2014)
14. L. Bai, D.J. McClements, Development of microfluidization methods for efficient production of concentrated nanoemulsions: Comparison of single- and dual-channel microfluidizers. J. Colloid Interface Sci. 466, 206–212 (2016)
15. Olsson, A. and A. Mamic, Method Development for Fractionation of Milk Fat Globules-For improvement of cream functionality. 2015.
16. M.C. Michalski et al., Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis. J. Dairy Sci. 89(10), 3778–3790 (2006)
17. T. Leong et al., Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel. Ultrason. Sonochem. 28, 118–129 (2016)
18. D.W. Olson, C.H. White, R.L. Richter, Effect of pressure and fat content on particle sizes in microfluidized milk. J. Dairy Sci. 87(10), 3217–3223 (2004)
19. Q. Zhao et al., Effects of sodium caseinate and whey proteins an whipping properties and texture characteristics of whipped cream. J. Food Process Eng. 31(5), 671–683 (2008)
20. C.I.E. Ciron et al., Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts. Int. Dairy J. 20(5), 314–320 (2010)
21. L. Lee, I.T. Norton, Comparing droplet breakup for a high-pressure valve homogeniser and a Microfluidizer for the potential production of food-grade nanoemulsions. J. Food Eng. 114(2), 158–163 (2013)
22. C. Qian, D.J. McClements, Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size. Food Hydrocoll. 25(5), 1000–1008 (2011)
23. P. Walstra, Dairy technology: principles of milk properties and processes. Food science and technology (Marcel Dekker, New York, 1999), p. 90. xvii, 727
24. H. Mulder, P. Walstra, The milk fat globule: emulsion science as applied to milk products and comparable foods (Pudoc, Wageningen, 1974), p. 292
25. D.J. McClements, Ultrasonic determination of depletion flocculation in oil-in-water emulsions containing a non-ionic surfactant. Colloids Surf. A Physicochem. Eng. Asp. 90(1), 25–35 (1994)
26. S. Mun, E.A. Decker, D.J. McClements, Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir 21(14), 6228–6234 (2005)
27. M.C. Michalski et al., Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. J. Dairy Sci. 85(10), 2451–2461 (2002)
28. O. Ménard et al., Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane. Food Chem. 120(2), 544–551 (2010)
29. J.I. Acedo-Carrillo et al., Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum. Carbohydr. Polym. 65(3), 327–336 (2006)
30. Q. Gan et al., Modulation of surface charge, particle size and morphological properties of chitosan–TPP nanoparticles intended for gene delivery. Colloids Surf. B: Biointerfaces 44(2–3), 65–73 (2005)
31. P. Calvo, J.L. Vila-Jato, M.J. Alonso, Comparative in vitro evaluation of several colloidal systems, nanoparticles, nanocapsules, and nanoemulsions, as ocular drug carriers. J. Pharm. Sci. 85(5), 530–536 (1996)
32. J.M. de Morais et al., Characterization and evaluation of electrolyte influence on canola oil/water nano-emulsion. J. Dispers. Sci. Technol. 27(7), 1009–1014 (2006)
33. P. Walstra, R. Jenness, Dairy Chemistry and Physics (John Wiley, New York, 1984)
34. E.A. Collins, D.J. Hoffmann, P.L. Soni, Rheology of PVC dispersions. I. Effect of particle size and particle size distribution. J. Colloid Interface Sci. 71(1), 21–29 (1979)
35. D.J. McClements, Food emulsions: principles, practice, and techniques (CRC Press, Boca Raton, 1999)
36. S.R. Derkach, Rheology of emulsions. Adv. Colloid Interf. Sci. 151(1), 1–23 (2009)
37. Y. Otsubo, R.K. Prud’homme, Rheology of oil-in-water emulsions. Rheol. Acta 33(1), 29–37 (1994)
38. D.F. Darling, D.W. Butcher, Milk-fat globule membrane in homogenized cream. J. Dairy Res. 45(2), 197 (1978)
39. I. Heertje, Structure and function of food products: a review. Food Struct. 1(1), 3–23 (2014)
40. D.W. Everett, N.F. Olson, Dynamic rheology of renneted milk gels containing fat globules stabilized with different surfactants. J. Dairy Sci. 83(6), 1203–1209 (2000)
41. F. Speroni et al., Gelation of soybean proteins induced by sequential high-pressure and thermal treatments. Food Hydrocoll. 23(5), 1433–1442 (2009)
42. J. Weiss, D.J. McClements, Influence of ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets. Langmuir 16(5), 2145–2150 (2000)
43. Steffe, J.F., Rheological methods in food process engineering. 1996: Freeman press.