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

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

doi:10.1016/j.idairyj.2012.03.003

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

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

School of Food and Nutritional Sciences

Teagasc - Irish Agriculture and Food Development Authority
University College Cork

Research output: Contribution to journal › Article › peer-review

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< 0.05) for all formulations, but decreased significantly (P < 0.05) following atomization during spray drying. The specific surface area of fat globules increased with increasing protein:fat ratio, while protein load (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.

Original language	English
Pages (from-to)	80-86
Number of pages	7
Journal	International Dairy Journal
Volume	25
Issue number	2
DOIs	https://doi.org/10.1016/j.idairyj.2012.03.003
Publication status	Published - Aug 2012

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title = "Effect of protein content on emulsion stability of a model infant formula",

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< 0.05) for all formulations, but decreased significantly (P < 0.05) following atomization during spray drying. The specific surface area of fat globules increased with increasing protein:fat ratio, while protein load (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.",

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T1 - Effect of protein content on emulsion stability of a model infant formula

AU - McCarthy, Noel A.

AU - Kelly, Alan L.

AU - O'Mahony, James A.

AU - Hickey, Dara K.

AU - Chaurin, Valérie

AU - Fenelon, Mark A.

PY - 2012/8

Y1 - 2012/8

N2 - 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< 0.05) for all formulations, but decreased significantly (P < 0.05) following atomization during spray drying. The specific surface area of fat globules increased with increasing protein:fat ratio, while protein load (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.

AB - 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< 0.05) for all formulations, but decreased significantly (P < 0.05) following atomization during spray drying. The specific surface area of fat globules increased with increasing protein:fat ratio, while protein load (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.

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DO - 10.1016/j.idairyj.2012.03.003

M3 - Article

AN - SCOPUS:84861334551

SN - 0958-6946

VL - 25

SP - 80

EP - 86

JO - International Dairy Journal

JF - International Dairy Journal

IS - 2

ER -

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

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