Shear-induced fat particle structure variation and the stability of food emulsions: I. Effects of shear history, shear rate and temperature

• Published in: Journal of food engineering Vol. 66; no. 1; pp. 97 - 105
• Main Authors: Xu, Wen, Nikolov, Alex, Wasan, Darsh T.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2005; Elsevier
• Subjects: aeration; Aggregation; Biological and medical sciences; bubbles; colloids; dimensional stability; dispersions; emulsions; fat globules; Fat particles; Food emulsions; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; mathematical models; oil-water interface; particle size distribution; protein binding; Shear stress; Stability; temperature; Aggregation; Shear stress; Stability; Food emulsions; Fat particles; Shear; Variations; History; Particle; Emulsion; Quality; Fat; Structure; Food
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2004.02.041

The shear-induced fat particle structure variation and the stability of food emulsions were investigated by the back-light scattering technique. The effects of temperature, shear rate, and shear history on the fat particle structure and stability of food emulsions were studied. Increasing the shear time initially improves the fat particle structure; afterwards, the fat particle packing structure becomes less ordered. The effect of temperature on the fat particle structure is complicated. It was also found that the optimal temperature, shear rate and shear history exist in order to obtain a well-developed fat particle structure. A qualitative explanation of the experimental results is provided.