Effect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizers

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dc.contributor.authorNattapol Tangsuphoom
dc.contributor.authorJohn N. Coupland
dc.date.accessioned2014-04-29T04:52:38Z
dc.date.available2014-04-29T04:52:38Z
dc.date.issued2009
dc.description.abstractPreviously we have demonstrated improved stability of coconut milk emulsions homogenized with various surface-active stabilizers, i.e., 1 wt% sodium caseinate, whey protein isolate (WPI), sodium dodecyl sulfate (SDS), or polyoxyethylene sorbitan monolaurate (Tween 20) [Tangsuphoom, N., & Coupland, J. N. (2008). Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions. Food Hydrocolloids, 22(7), 1233–1242]. This study examines the changes in bulk and microstructural properties of those emulsions following thermal treatments normally used to preserve coconut milk products (i.e., 20 C, 10 C, 5 C, 70 C, 90 C, and 120 C). Calorimetric methods were used to determine the destabilization of emulsions and the denaturation of coconut and surface-active proteins. Homogenized coconut milk prepared without additives was destabilized by freeze–thaw, ( 20 C and 10 C) but not by chilling (5 C). Samples homogenized with proteins were not affected by low temperature treatments while those prepared with surfactants were stable to chilling but partially or fully coalesced following freeze–thaw. Homogenized coconut milk prepared without additives coalesced and flocculated after being heated at 90 C or 120 C for 1 h in due to the denaturation and subsequent aggregation of coconut proteins. Samples emulsified with caseinate were not affected by heat treatments while those prepared with WPI showed extensive coalescence and phase separation after being treated at 90 C or 120 C. Samples prepared with SDS were stable to heating but those prepared with Tween 20 completely destabilized by heating at 120 C.en_US
dc.identifier.citationFood Hydrocolloids 23 (2009) 1792–1800en_US
dc.identifier.urihttp://hdl.handle.net/123456789/675
dc.language.isoenen_US
dc.subjectCoconut milken_US
dc.subjectEmulsion stabilityen_US
dc.subjectFreezingen_US
dc.subjectHeatingen_US
dc.titleEffect of thermal treatments on the properties of coconut milk emulsions prepared with surface-active stabilizersen_US
dc.typeArticleen_US

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