Abstract
Crystallization of fat droplets in complex emulsions, which differed only by the initial structure of proteins, was studied by differential scanning calorimetry, before and after application of a whipping process. Upon cooling at 5 or 1°C min−1, the temperature needed to initiate fat crystallization was lower, and one more distinguishable crystallization peak was detected in emulsions containing caseins, in comparison with the emulsion containing pure whey proteins. Furthermore, the whipping process was accompanied by more protein depletion from the fat droplet surface, less resistance to coalescence, and a lower supercooling effect in the emulsion based on pure whey proteins.
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Relkin, P., Sourdet, S. & Fosseux, PY. Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process. Journal of Thermal Analysis and Calorimetry 71, 187–195 (2003). https://doi.org/10.1023/A:1022282720983
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DOI: https://doi.org/10.1023/A:1022282720983