Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585477 | Food Chemistry | 2018 | 33 Pages |
Abstract
Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50-70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12â¯days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CASâ¯+â¯LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CASâ¯+â¯SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Betül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro J. GarcÃa-Moreno, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen,