Characterization of flaxseed oil emulsions

Pei En Lee, Wee Sim Choo

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    Abstract

    The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58min)? 1,000 rpm (29 min)?2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99?1.34 ?m to 47.22?1.99 ?m where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).
    Original languageEnglish
    Pages (from-to)4378 - 4386
    Number of pages9
    JournalJournal of Food Science and Technology
    Volume52
    Issue number7
    DOIs
    Publication statusPublished - 2015

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