Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature

The shear-induced fat particle structure variation and the stability of food emulsions were investigated by the back-light scattering technique. The effects of temperature, shear rate, and shear history on the fat particle structure and stability of food emulsions were studied. Increasing the shear...

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Bibliographic Details
Published in:Journal of food engineering 2005, Vol.66 (1), p.97-105
Main Authors: Xu, Wen, Nikolov, Alex, Wasan, Darsh T.
Format: Article
Language:English
Subjects:
aeration
Aggregation
Biological and medical sciences
bubbles
colloids
dimensional stability
dispersions
emulsions
fat globules
Fat particles
Food emulsions
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
mathematical models
oil-water interface
particle size distribution
protein binding
Shear stress
Stability
temperature
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Summary:The shear-induced fat particle structure variation and the stability of food emulsions were investigated by the back-light scattering technique. The effects of temperature, shear rate, and shear history on the fat particle structure and stability of food emulsions were studied. Increasing the shear time initially improves the fat particle structure; afterwards, the fat particle packing structure becomes less ordered. The effect of temperature on the fat particle structure is complicated. It was also found that the optimal temperature, shear rate and shear history exist in order to obtain a well-developed fat particle structure. A qualitative explanation of the experimental results is provided.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.02.041