Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk
2014
Huimin, Xing | Lin, Li | Shilin, Gui | Elfalleh, Walid | Shenghua, He | Qinghai, Sheng | Ying, Ma
This study aimed to develop a technology for producing ultrahigh temperature ultrahigh temperature-treated (UHT) milk enriched with docosahexaenoic acid. Starch hydrophobically modified with octenyl succinic anhydride (OSA starch) was used as an emulsifier to make algae oil emulsion in UHT milk. In this study, the stability of oil-in-water emulsions was examined. The emulsification of 10 % algae oil model emulsion with 10% OSA starch and 40% corn syrup had small droplets and was completely stable. Milk enriched with unsaturated fatty acids was heated using an indirect UHT treatment, and the milk was then stored at different temperatures. The oxidative stability of fish oil-enriched milk was investigated by measuring peroxide value, measuring volatile secondary oxidation products, and carrying out sensory analysis. All of the milk samples were stable. In summary, fish oil-enriched milk is resistant to oxidation. Algae oil-enriched drinking milk is a stable product during 11weeks of storage. Application of high storage temperature (40°C) does not significantly increase the oxidation process. The present study suggested that stable algae oil emulsion can be formed by OSA starches with corn syrup, and a food formulation test confirmed the successful application of algae oil emulsion to extend the shelf life of milk. ©Springer Science+Business Media New York 2013.
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