Grasas y Aceites, Vol 56, No 3 (2005)

Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling


https://doi.org/10.3989/gya.2005.v56.i3.105

Andrés L. Márquez
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina

Gonzalo G. Palazolo
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina

Jorge R. Wagner
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina

Abstract


In this work, the effect of temperature cycling on emulsions formulated with reconstituted soy milk, sunflower oil and high melting point milk fat was analysed. The emulsions were prepared at 60 ºC , stored at 4 ºC (3 h), warmed at 40 ºC or 50 ºC (30 min) and afterwards recooled at 4 ºC (2h). Although solid fat content of emulsions did not raised after tempering at 40 ºC , increase of G' and G'' was observed only in those formulated with 40 % lipid phase. This phenomenon was attributed to droplet aggregation due to partial melting, recrystallization and reordering of fat crystals in oil droplets. The main droplet destabilization mechanism was the partial coalescence; it was corroborated by nuclear magnetic resonance, differential scanning calorimetry and droplet size distribution studies. On the other hand, the consistency of 20 % of lipid phase emulsion did not increased. Low droplet concentration disfavoured the partial coalescence of droplets. Similar assays on cream at 40 ºC and cream-like soy milk emulsions at 50 ºC , did not show rheological modifications, due to almost total melting of milk fat during tempering.

Keywords


Cream; Emulsions; Partial coalescence; Rheology; Soy milk; Temperature cycle

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