Effect of Homogenizer Types and Sodium Chloride Concentrations on the Physical Properties of Coconut Oil-in-Water Emulsions

Abstract

               The influence of homogenizer types and salt concentrations (0, 25, 50, 75 and 100 mM NaCl) on the physical properties of coconut oil-in-water emulsions (20 wt%) stabilized by 0.6 wt% whey protein isolate were investigated. All coconut oil-in-water emulsions prepared from two-stage valve homogenizer gave much better stable emulsions with lower creaming index compared with those prepared from rotor/stator homogenizer. The emulsions containing NaCl exhibited shear thinning behavior. The apparent viscosity of the emulsions increased with increasing NaCl concentrations especially at lower shear rate. These results gave the information to understand the influence of homogenizer types and NaCl on the creaming and rheological properties of the coconut emulsions for product and process development.