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Factors affecting fat droplet aggregation in whipped frozen
Factors affecting fat droplet aggregation in whipped frozen
protein-stabilized emulsions
P. Relkin*, S. Sourdet
Ecole Nationale Supe?rieure des Industries Agricoles Alimentaires, ENSIA Unite? Mixte de Recherche SCALE (CNAM-ENSIA-INRA) 1,
Avenue des Olympiades, 91 744 Massy, France
Abstract
We studied four emulsions, stabilized by milk proteins, before and after application of whipping and freezing procedure. The emulsions
were different in the whey protein/casein ratio and degree of heat-denaturation before mixing with the other ingredients. The supercooling
needed for detection of crystalline fat was higher in emulsions than in bulk fat, and higher in emulsions containing casein or heat-denatured
whey proteins than in emulsion containing non-pre-heated whey proteins. Furthermore, emulsions with high surface protein concentration
and low crystalline fat content showed greater droplet aggregation under whipping and freezing. Our results indicated that differences in
sensitivity to fat droplet aggregation was not caused by differences in resistance to protein displacement from the droplet surface in thawed
whipped emulsions, but by low crystalline fat content prior to whipping and freezing. Data collected in this study were discussed in terms of
effects of partial replacement of ‘native’ whey proteins by casein or heat-denatured whey proteins on partial coalescence of fat droplets in
whipped-frozen emulsions.
q 2004 Published by Elsevier Ltd.
Keywords: Emulsions; Whipped-creams; Whey proteins; Casein; Adsorbed proteins; Partial coalescence; Protein denaturation; Crystalline fat; DSC1. Introduction
Whey proteins have globular tertiary structures, which
are stabilized by non-covalent interaction forces (hydrogen,
ionic and hydrophobic bonding) and by covalent cross-
linking (Kinsella Whitehead 1989). Commercially
available whey protein concentrates or isolates are used in
food manufacturing to replace (totally or partially) skimmed
milk powder. Changes in protein foldi
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