Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

• Main Authors: Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
• Format: Article
• Language: English; English
• Published: Elsevier 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf; http://psasir.upm.edu.my/id/eprint/7142/; http://dx.doi.org/10.1016/j.foodres.2007.05.008
• Institution: Universiti Putra Malaysia

Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted in a significant increase in droplet mean diameters and a decrease in rheological properties of the emulsions. All emulsion exhibited a gel-like characteristic with storage modulus higher than loss modulus and tan δ greater than 0.3. Significant increase (p < 0.05) was found for droplet mean diameters and rheological properties of the emulsions after storage. Emulsion with fully SBO and the highest PKO replacement (40%) were found to be the most unstable, which was ascribed to a strong flocculation. With 10–30% PKO replacements, the emulsions displayed a better stability after storage, most probably promoted by significant content of short-medium chain fatty acids in PKO.