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Effect of processing conditions and composition on sodium caseinate emulsions stability

✍ Scribed by Huck-Iriart, Cristián; Candal, Roberto Jorge; Herrera, María Lidia

Book ID
123189635
Publisher
Elsevier
Year
2011
Weight
867 KB
Volume
1
Category
Article
ISSN
2211-601X

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✍ Eric Dickinson; Christos Ritzoulis; Malcolm J.W. Povey 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 202 KB

The creaming and rheology of oil-in-water emulsions (30 vol% n-tetradecane, pH 6.8) stabilized by a mixture of commercial sodium caseinate and the non-ionic emulsifier polyoxyethylene sorbitan monolaurate (Tween 20) has been investigated at 21 degrees C. The presence of sufficient Tween 20 to displa