Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Influence of pH, Emulsifier Concentration, and Homogenization Condition on the Production of Stable Oil-in-Water Emulsion Droplets Coated with Fish Gelatin

  • Surh, Jeong-Hee (Department of Food and Nutrition, College of Health and Welfare, Kangwon National University)
  • Published : 2007.12.31
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Abstract

An oil-in-water (O/W) emulsion [20 wt% com oil, 0.5-6.0 wt% fish gelatin (FG), pH 3.0] was produced by high pressure homogenization, and the influence of pH, protein concentration, and homogenization condition on the formation of FG-stabilized emulsions was assessed by measuring particle size distribution, electrical charge, creaming stability, microstructure, and free FG concentration in the emulsions. Optical microscopy indicated that there were some large droplets ($d>10\;{\mu}m$) in all FG-emulsions, nevertheless, the amount of large droplets tended to decrease with increasing FG concentration. More than 90% of FG was present free in the continuous phase of the emulsions. To facilitate droplet disruption and prevent droplet coalescence within the homogenizer, homogenization time was adjusted in O/W emulsions stabilized by 2.0 or 4.0 wt% FG. However, the increase in the number of pass rather promoted droplet coalescence. This study has shown that the FG may have some limited use as a protein emulsifier in O/W emulsions.

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References

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