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Effect of protein content on emulsion stability of a model infant formula

Authors :
Noel A. McCarthy
Dara K. Hickey
Mark A. Fenelon
Alan L. Kelly
James A. O'Mahony
Valérie Chaurin
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