Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions

• DOI: 10.1021/acs.jafc.6b01722
• Publication Date: 2016-07-30T15:24:08Z
• Authors: Lisa M. Zychowski; Amy Logan; Mary Ann Augustin; Alan L. Kelly; Alexandru Zabara; James A. O’Mahony; Charlotte E. Conn; Mark A. E. Auty
• Keywords: Phytosterol

Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols properties system. In this study, phytosterols dispersed in milk fat at level 0.3 or 0.6% were homogenized with an aqueous dispersion whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability emulsions investigated. Emulsion crystallization examined through use differential scanning calorimetry (DSC) Synchrotron X-ray scattering both small wide angles. Phytosterol enrichment influenced size physical appearance emulsion droplets, did not affect charge particles. DSC data demonstrated that, higher phytosterol addition, was delayed, whereas, lower level, induced nucleation crystallization. These differences attributed to formation separate crystals within high concentration, characterized by measurements. patterns ability integrate triacylglycerol matrix, concomitant increase longitudinal packing system disorder. Understanding consequences adding crystalline behavior may enable functional food industry design more physically chemically stable products.