Effect of emulsifier type on sensory properties of oil-in-water emulsions

✍ Scribed by Moore, Peter B; Langley, Keith; Wilde, Peter J; Fillery-Travis, Annette; Mela, David J

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 254 KB
• Volume: 76
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199803)76:3<469::aid-jsfa974>3.0.co;2-y

✦ Synopsis

This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and whey protein, and Ðve di †erent sucrose esters. Emulsions were rated for perceived "fat contentÏ, "creaminessÏ and "thicknessÏ on nine-point category scales. Instrumental measurements of particle size, viscosity, thin Ðlm drainage, surface dilational modulus and interfacial tension were made. The sensory results indicate signiÐcant main and interactive e †ects of fat level and emulsiÐer type. At higher fat levels, emulsions prepared with sodium caseinate and whey protein emulsiÐers had higher viscosities and higher sensory scores than those prepared with the sucrose esters. Results indicate that emulsiÐer type has a signiÐcant e †ect on the sensory properties of oil-in-water emulsions, and relationships between instrumental and sensory measures suggest that this may be due to the interfacial properties of emulsiÐers at the oilÈwater interface.

1998 SCI.