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Effect of protein content on emulsion stability of a model infant formula
- Source :
- International Dairy Journal. 25:80-86
- Publication Year :
- 2012
- Publisher :
- Elsevier BV, 2012.
-
Abstract
- The objective of this study was to examine the effects of lowering protein content of a model infant formula on its processing characteristics and physical stability. Formulations containing five different protein:fat ratios (0.21–0.43) were investigated. Increasing protein:fat ratio increased viscosity and decreased fat globule size. Fat globule size increased significantly upon evaporation ( P P τ ) did not differ significantly between treatments. Increasing protein:fat ratio resulted in decreased creaming rates and improved emulsion stability. In conclusion, decreasing the protein:fat ratio of the formulae, particularly to 0.21, reduced the physical stability of the emulsions.
Details
- ISSN :
- 09586946
- Volume :
- 25
- Database :
- OpenAIRE
- Journal :
- International Dairy Journal
- Accession number :
- edsair.doi...........86bc2eb0edfe0fbc607cdd603522b9f2
- Full Text :
- https://doi.org/10.1016/j.idairyj.2012.03.003