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The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios
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Accepted version
Date
2017-09-27
Authors
O'Sullivan, Jonathan J.
Drapala, Kamil P.
Kelly, Alan L.
O'Mahony, James A.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
The emulsification of refined palm oil (RPO) in a continuous phase consisting of skim milk concentrate (SMC) and maltodextrin with a dextrose equivalent value of 17 (MD17) to produce fat-filled milk emulsions (FFMEs), was studied. A novel inline high-shear mixing (IHSM) method was used to produce emulsions, and three protein contents were investigated at a fixed RPO content of 12%: low (7.7%), medium (10.5%) and high (13%). Pressure drop measurement was used as an inline approach to determine viscosity using the Hagen-Poiseuille equation. In addition, offline viscometry, particle size and emulsion stability analyses were performed. Emulsion fat droplet size decreased significantly (P < 0.05) as a function of number of passes through the IHSM, due to an effective increase in residence time. Furthermore, inline pressure drop data demonstrated that the emulsification process displayed two distinct stages: (i) oil injection, and (ii) reduction in fat droplet size, irrespective of protein content.
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Keywords
High solids emulsions , High-shear inline mixer , Pressure drop , Skim milk concentrate , Refined palm oil , Maltodextrin
Citation
O’Sullivan, J. J., Drapala, K. P., Kelly, A. L. and O’Mahony, J. A. (2017) 'The use of inline high-shear rotor-stator mixing for preparation of high-solids milk-protein-stabilised oil-in-water emulsions with different protein:fat ratios', Journal of Food Engineering, In Press. doi:10.1016/j.jfoodeng.2017.10.015