Physical Properties of Olive Oil in Water Model Emulsion: Effect of Aqueous and Oil Phase Concentration and Homogenization Types

• Published in: Akademik Gıda Vol. 13; no. 1
• Main Authors: Koç,Mehmet, Zungur,Aslı, Ertekin,Figen Kaymak
• Format: Journal Article
• Language: English
• Published: Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti 01-01-2015
• Subjects: Pazarlama; İzmir; Türkiye; maltodextrin; Zeytinyağı; ultrasonik homojenizasyon; ultrasonic homogenization; emulsion; emülsiyon; Olive oil; whey protein isolate; maltodekstrin; peyniraltı suyu protein izolatı
• ISSN: 1304-7582; 2148-015X

In this study, olive oil in water emulsions with different oil contents (30, 40 and 50% w/w on dry matter basis) were prepared for further encapsulation processes. Whey protein isolate and maltodextrin were used as encapsulating agents at different dry matter contents (30, 40 and 50%), and Tween 20 was used at 1% as a stabilizer. Emulsions were produced by a rotor-stator (classic) or an ultrasonic homogenizer. The effect of dry matter content, composition of aqueous phase containing encapsulating agents and oil content on the emulsion stability, rheological properties, droplet size, and microscopy images were determined. The water phase of emulsions containing maltodextrin was more viscous that resulted in better emulsion stability. Moreover the viscosity of emulsions increased with increasing dry matter content and decreasing oil content. The droplet size of emulsions (D[4,3]) prepared by ultrasonic homogenization were lower (0.390-1.974 μm) than that by classic homogenization (1.003-5.205 μm).