Optimization of Emulsifying Effectiveness of Phytosterol in Milk Using Two-Level Fractional Factorial Design

In this paper emulsifying effects of seven emulsifiers including Tween 80, Span 80, tripolyglycerol monostearate, sodium stearoyl lactylate, sucrose ester, soy lecithin and monoglyceride on phytosterol in milk were investigated using single factor test and fractional factorial design. The addition f...

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Bibliographic Details
Published in:Acta Universitatis Cibiniensis. Series E: Food Technology 2017-12, Vol.21 (2), p.25-32
Main Authors: He, Yunxia, Chen, He, Lei, Zhangteng, Cao, Jili, Tan, Yuan
Format: Article
Language:English
Subjects:
emulsifier
emulsifying effectiveness
fractional factorial design
phytosterol
single factor test
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Summary:In this paper emulsifying effects of seven emulsifiers including Tween 80, Span 80, tripolyglycerol monostearate, sodium stearoyl lactylate, sucrose ester, soy lecithin and monoglyceride on phytosterol in milk were investigated using single factor test and fractional factorial design. The addition for seven emulsifiers were in the following concentrations: 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 0.6%. The results revealed that tripolyglycerol monostearate, sucrose ester and monoglyceride had a significant emulsifying effect on phytosterol in milk, Tripolyglycerol monostearate showed a positive emulsifying effect on phytosterol in milk, while sucrose ester and monoglyceride exhibited a negative emulsifying effect on phytosterol in milk.
ISSN:2344-150X
2344-1496
2344-150X
DOI:10.1515/aucft-2017-0012