Grasas y Aceites, Vol 56, No 2 (2005)

Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour


https://doi.org/10.3989/gya.2005.v56.i2.115

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


n o/w emulsions, partial coalescence can be induced by stirring, due to the presence of fat crystals in oil droplets. In this work, effect of stirring on rheological behaviour of cream-like emulsions prepared with reconstituted soybean milk, sunflower oil and milk fat (high melting fraction) was analysed. Commercial milk cream sample was used as control. During stirring, progressive increase of consistency of 40 % lipid phase emulsions was observed. Although a high stirring time was required in emulsions prepared with more concentrated soybean milk, a pronounced enhance of its viscoelasticity was observed. On the other hand, when milk fat concentration was increased in lipid phase, it was required a low stirring time value as consequence of promoted partial coalescence. Independently of the milk fat content, in emulsions with relatively low lipid phase content (20 %) an increase of consistency was not observed.

Keywords


Agitación; Coalescencia parcial; Crema; Emulsiones; Leche de soja; Reología

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