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

Authors

  • Andrés L. Márquez 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
  • Jorge R. Wagner 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.i2.115

Keywords:

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

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.

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Published

2005-06-30

How to Cite

1.
Márquez AL, Palazolo GG, Wagner JR. Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour. grasasaceites [Internet]. 2005Jun.30 [cited 2022Dec.10];56(2):89-95. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/115

Issue

Section

Research

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