Effects of Microfluidized Dietary Fibers on Stability Properties of Emulsions
2014
Ketenoglu, Onur | Mert, Behic | Tekin, Aziz
This study aims to determine the stability improving effects of size‐reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequency scanning rheometer, and emulsion stabilities were measured with dispersion analyzer. Increase in oil amount increased emulsion stabilities independent from fiber content. Likewise, ascending fiber amount also improved stabilities. At constant oil level, 3% fiber containing emulsions had higher elastic and viscous moduli (G' and G'') and viscosity values than those of other groups in same material. In general, addition of dietary fiber into model food emulsions improved stability properties. PRACTICAL APPLICATIONS: Dietary fiber issue has been widely discussed, and trends in usage of dietary fibers have been increasing for years. Food emulsions and emulsified food products now have a substantial place in basic diet of humans. In practice, widely and daily used products such as mayonnaise, salad dressings, butter, etc., are either emulsions or emulsified products. This article deals with enabling usage of some dietary fibers in emulsions. All products mentioned above are potential applications of this research. Also a novel technology, microfluidization could be effectively used for homogenization process. The results are useful in producing food emulsions with higher emulsion stabilities.
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