Grasas y Aceites, Vol 56, No 1 (2005)

Cream-like emulsions prepared with soy milk 1: Stability studies and formulation


https://doi.org/10.3989/gya.2005.v56.i1.135

Andrés L. Márquez
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

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

Abstract


The objective of the present work was to obtain stable emulsions prepared with soy milk, refined sunflower oil and milk fat. By Quick Scan measures, emulsions formulated with soy milk (5 and 10 %), variable proportion and composition of lipid phase and absence or presence of xhantan gum, more stable formulations were determined. Creaming was the main mechanism of destabilization of the emulsions. Those formulated with more concentrated soy milk, greater content of lipid phase and presence of xhantan gum were more stable. The stability increase of emulsions with a higher content of oil was attributed to the increase of viscosity instead of the droplet size. The content of milk fat in lipid phase had a low influence on droplet size but didn't show changes in droplet distribution and emulsion stability. Consistency increase due to stirring was favoured in emulsions of 40-50 % of lipid phase (30-50 % of milk fat).

Keywords


Creaming; Creams; Emulsions; Formulation; Soy milk; Stability

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