McCarthy, NA,Gee, VL,O'Mahony, JA,Kelly, AL,Fenelon, MA

2015

August

International Journal of Dairy Technology

Optimising emulsion stability during processing of model infant formulae using factorial statistical design

Validated

WOS: 6 ()

Heat treatment temperature Homogenisation pressure Particle size Viscosity Model infant formula RECONSTITUTED SKIM MILK WHEY PROTEINS CASEIN MICELLES HEAT-TREATMENT FAT GLOBULES HOMOGENIZATION PRESSURE ASSOCIATION VISCOSITY SYSTEMS

68

334

341

This study examined the effects of total solids (TS), preheat treatment temperature, and first- and second-stage homogenisation pressures on the stability of model infant formula emulsions, using factorial statistical design. Oil droplet size decreased with increasing first- and second-stage homogenisation pressures. The viscosity of emulsions after homogenisation was mainly affected by TS. Spray drying altered the protein profile of the interfacial layer around oil droplets compared to that posthomogenisation, but did not alter oil droplet size. This work made it possible to select optimum conditions to produce a stable infant formula emulsion, with the use of lower homogenisation pressures.

10.1111/1471-0307.12240