Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
J Food Sci. 2012 Jan;77(1):C33-8. doi: 10.1111/j.1750-3841.2011.02484.x. Epub 2011 Dec 2.
Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth by incorporating poorly water-soluble triglyceride oils. High pressure homogenization was used to prepare a series of 5 wt% oil-in-water emulsions stabilized by modified starch that had different lipid phase compositions (orange oil : corn oil). Emulsions prepared using only orange oil as the lipid phase were highly unstable to droplet growth during storage, which was attributed to Ostwald ripening resulting from the relatively high water-solubility of orange oil. Droplet growth could be effectively inhibited by incorporating ≥ 10% corn oil into the lipid phase prior to homogenization. In addition, creaming was also retarded because the lipid phase density was closer to that of the aqueous phase density. These results illustrate a simple method of improving the physical stability of orange oil emulsions for utilization in the food, beverage, and fragrance industries.
含有相对高水溶性风味油的饮料乳液由于奥斯特瓦尔德熟化而对液滴生长不稳定。本研究的目的是通过加入疏水性甘油三酯油来提高这种模型饮料乳液对液滴生长的稳定性。高压均质法用于制备一系列由改性淀粉稳定的 5wt%油包水乳液，其脂质相组成不同（橙油：玉米油）。仅用橙油作为脂质相制备的乳液在储存过程中对液滴生长非常不稳定，这归因于橙油相对较高的水溶性导致的奥斯特瓦尔德熟化。通过在均质化之前将≥10%的玉米油掺入脂质相，可以有效抑制液滴生长。此外，由于脂质相密度更接近水相密度，还可以延缓乳状液的分层。这些结果说明了一种简单的方法，可以提高用于食品、饮料和香料行业的橙油乳液的物理稳定性。
