Performance of whey protein hydrolysate–maltodextrin conjugates as emulsifiers in model infant formula emulsions

Model infant formula emulsions containing 15.5, 35.0 and 70.0 g L−1 protein, soybean oil and maltodextrin (MD), respectively, were prepared. Emulsions were stabilised by whey protein hydrolysate (WPH) + CITREM (9 g L−1), WPH + lecithin (9 g L−1) or WPH conjugated with MD (WPH–MD). All emulsions had mono-modal oil droplet size distributions post-homogenisation with mean oil droplet diameters (D4,3) of