Se ha realizado un estudio de la distribución del tamaño de gotas y de las propiedades viscoelásticas lineales de emulsiones concentradas de aceite en agua, estabilizadas con diferentes proteínas (cangrejo, gluten y soja). Los sistemas estudiados siempre presentan un comportamiento típico de emulsiones altamente concentradas con un alto grado de floculación. Se ha observado que un incremento de la velocidad de agitación empleada durante la preparación o de la concentración de emulsionante dan lugar a un aumento de los módulos viscoelásticos (G' y G") y a una disminución del tamaño de gotas. Por tanto se produce un reforzamiento del entramado formado por asociación de las gotas de fase dispersa y como consecuencia, un aumento en la estabilidad de las emulsiones. | Droplet Size Distribution (DSD) and linear viscoelastic properties of concentrated o/w emulsions stabilized by different proteins (crayfish, gluten and soybean) have been studied. A typical behaviour of highly concentrated emulsions with a high degree of flocculation has been found. An increase in energy input for the emulsification process or in emulsifier concentration leads to an increase in both viscoelastic moduli (G', G") as well as to a decrease in droplet size. Thus, an enhancement of the entanglement network produced by association of protein molecules that are surrounding oil droplets or are present in the continuous phase takes place, leading to a significant improvement of emulsion stability.

We designed Air-in-Oil-in-Water (A/O/W) emulsions. First, Air-in-Oil foams were fabricated by whipping anhydrous milk fat. The maximum overrun was obtained at 20 °C. The foams contained 30–35 vol% air and were stabilized solely by fat crystals. To refine the bubble size, foams were further sheared in a Couette’s cell. The average bubble size reached a value as small as 6.5 μm at a shear rate of 5250 s−1. The nonaqueous foams were then dispersed in a viscous aqueous phase containing sodium caseinate to obtain A/O/W emulsions. The shear rate was varied from 1000 to 7500 s−1, allowing to obtain Air-in-Oil globules whose average diameter ranged from 15 to 60 μm. To avoid globule creaming, the aqueous phase was gelled by incorporating hydroxyethyl cellulose. Homogeneous emulsions were obtained with fat globules containing around 22 vol% of residual air. The systems were kinetically stable for at least 3 weeks at 4 °C.

Legume waster water has been revealed to contain sufficent nutritional value as an industry by-product. In this study, physicochemical properties and protein profile of pea, chickpea and soybean soaking and cooking water were investigated. Among the three legumes isolates with their wastewater, all of the cooking wastewater exhibited the lowest content of free amino acid. In the yellow pea free amino acid assay, the soaking method contains the highest volume of Ser (6.00mg/g), His (6.01 mg/g), Phe (7.48 mg/g), Ile (4.12mg/g) Thr (4.27 mg/g) and Met (1.68mg/g). Chickpea soaking water has the highest volume of His (12.05mg/g) Phe (16.43mg/g), Ile (9.77mg/g), Thr (10.12mg/g) and Met (11.08mg/g). Pea cooking water Met to Lys is 0.8, which gave it the most elastic properties to form the sponge cake and more nutritional value. To identificate the emulsifying properties, oil-in-water emulsions containing 50% Canola oil were prepared using the legumes wastewater (pea, chickpea and soybeans). These emulsions were then stored at 4°C, and changes in particle size were monitored throughout storage. Chickpea cooking emulsions showed the smallest droplets distribution in the original emulsions. The mean emulsion droplet diameter (nm) evaluated differed significantly(p<0.05) for all centrifugated legume wastewater-based emulsions. Different types of legumes affected emulsifier stability because of different protein content. In conclusion, soybean soaking and cooking water have the best emulsifier stability both at room temperature and the refrigerator temperature, pea cooking water was investigated to form the hardest sponge cake because of its highest protein content.