Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

This study focuses on the behaviour of liquid food emulsion systems in the stomach. Gastric digestion was studied in vitro using a stomach model consisting of a thermostatted titration vessel to which solutions of HCl, pepsin and a lipase were simultaneously added slowly. Four systems were studied: a whey protein-stabilised emulsion, a whey protein-stabilised emulsion with additional sodium caseinate, a Tween 80 stabilised emulsion, and homogenized full fat milk. It is shown that the in vitro colloidal behaviour of the systems under simulated gastric conditions is influenced significantly by their composition. The Tween 80 stabilised emulsion did not show instabilities, whereas the two protein-stabilised emulsions and full fat milk showed extensive flocculation, which for the protein-stabilized emulsions led to creaming and for full fat milk led to sedimentation. The experimental results also show some coalescence in the Tween 80 and milk systems. The formation of free fatty acids did not vary much between the systems, showing that flocculation and coalescence did not strongly affect lipolysis. The possible physiological relevance of these different behaviours are discussed, suggesting differences in stomach emptying rate and feelings of fullness and satiety.

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