Recent advances in the destabilization of dairy emulsions

Abstract

SUMMARYDestabilization of emulsion droplets is described in terms of flocculation, coalescence and adsorption processes, and then discussed with reference to various technological aspects of dairy emulsions. A semi-quantitative measurement of homogenization-induced flocculation of cream is described using measurements on the time-dependent decrease in viscosity that occurs during shear. The whipping of cream is discussed in terms of the adsorption of fat droplets to air bubbles and the formation of a fat particle network with the fat directly in contact with air. The whipping of homogenized creams is shown to be dependent upon the structure of the newly formed milk fat globule membrane. Since the major protein component of the membrane is casein, any change in casein micelle stability is reflected in the whipping properties of the cream.The presence of crystalline fat within emulsion droplets is essential for many destabilization processes. Fat crystals pierce the film between 2 approaching interfaces, thus leading to aggregation. The contact angle between fat crystal, oil and aqueous phase can be used to describe the susceptibility of an emulsion to destabilize.A quantitative measure of emulsion destabilization under shear is described kinetically in terms of reversible flocculation followed by coalescence. The measurement of emulsion viscosity as a function of time at constant shear stress is used to monitor the aggregation processes and the 3 rate constants evaluated by computer curve fitting.