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

Authors

  • Andrés L. Márquez Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata
  • Jorge R. Wagner Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata
  • Gonzalo G. Palazolo Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata

DOI:

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

Keywords:

Creaming, Creams, Emulsions, Formulation, Soy milk, Stability

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).

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Published

2005-03-30

How to Cite

1.
Márquez AL, Wagner JR, Palazolo GG. Cream-like emulsions prepared with soy milk 1: Stability studies and formulation. Grasas aceites [Internet]. 2005Mar.30 [cited 2024Mar.28];56(1):59-66. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/135

Issue

Section

Research