Stability of concentrated emulsions measured by optical and rheological methods: Effect of processing conditions-I. Whey protein concentrate
- Lizarraga, M.S.
- Pan, L.G.
- Añon, Maria Cristina
- Santiago, Liliana Gabriela
DOIAbstract
The effect of processing conditions (Ultra Turrax (UT) and valve homogeniser (VH)) and protein concentration (0.37-2.93% w/w) on stability of 50% o/w emulsions prepared with commercial WPC were investigated by optical and rheological methods. The UT emulsions were slightly or not flocculated and presented Newtonian behaviour. The D43 constantly decreased with increasing protein concentration, the UT emulsions becoming more stable to the creaming process. The VH emulsions presented flocculation and an appreciably smaller particle size, which also decreased with WPC until reaching stability. These emulsions were Newtonian at the lowest concentration but presented shear thinning and hysteresis at the other concentrations. The low-shear viscosi...
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