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Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of... Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or sorbitan monooleate ethoxylate (Tween 80) on the physical properties and stability of RLFDC (20% fat and 2% protein) were investigated in this study. Physical properties were evaluated according to droplet size, surface protein concentration, ζ-potential, and apparent viscosity; stability was assessed according to creaming rate. Results showed that GMS and Tween 80 could significantly increase the creaming stability of RLFDC compared with a control sample. The creaming stability of RLFDC with GMS highly depended on ζ-potential and apparent viscosity, which contributed to electrostatic repulsion and intermolecular resistance. The effect of Tween 80 on the creaming stability of RLFDC was independent of the physical properties. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

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References (25)

Publisher
Springer Journals
Copyright
Copyright © 2016 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-015-0274-x
Publisher site
See Article on Publisher Site

Abstract

Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or sorbitan monooleate ethoxylate (Tween 80) on the physical properties and stability of RLFDC (20% fat and 2% protein) were investigated in this study. Physical properties were evaluated according to droplet size, surface protein concentration, ζ-potential, and apparent viscosity; stability was assessed according to creaming rate. Results showed that GMS and Tween 80 could significantly increase the creaming stability of RLFDC compared with a control sample. The creaming stability of RLFDC with GMS highly depended on ζ-potential and apparent viscosity, which contributed to electrostatic repulsion and intermolecular resistance. The effect of Tween 80 on the creaming stability of RLFDC was independent of the physical properties.

Journal

Dairy Science & Technology – Springer Journals

Published: Jan 4, 2016

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