Food emulsion: Structure, stability and aeration characteristics

The role of protein sub-micelles on the stability of food emulsions was investigated. The layering of the protein sub-micelles in the film was observed using the capillary force balance technique. We discussed that the micro-layering of the protein sub-micelles can enhance or reduce the stability of the food emulsion by changing the interactions of the droplets. The texture of food emulsion was quantified as structure factor using back-light scattering technique. The change of the texture of food emulsions under shear stress was monitored in terms of structure factor. The effect of different types of protein (sodium casemate and soy protein) on the change of texture of food emulsion under shear stress has been studied. Aeration experiments were conducted for a gelatin solution and a food emulsion. Dynamic film tension, viscosity of food emulsion, and aeration speeds were verified as factors affecting on aeration characteristics of food emulsion. The bubble dynamics during the aeration process were modeled using the population balance equation. The prediction of the change of the bubbles size from the model is in good agreement with the experimental observation during the aeration process. The degradation of aerated product through gas diffusion and Oswald ripening was studied. Simulation technique developed in our lab was used to predict the change of bubble size in the different regions of aerated products and compared with the experimental observation.