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KMID : 0665219910040010091
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Korean Journal of Food and Nutrition
1991 Volume.4 No. 1 p.91 ~ p.97
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A Comparison of Emulsion Stability as Non-Dairy Coffee Whitener Preparation
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Abstract
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This study was carried out to investigate the effect of the emulsion stability according to the quantity of emusifiers and the pressure of homogenizer in coffee whitener preparation. The results of this study are as follow :
1. To obtain a standard emulsifier, the ratio of mono and diglycerides (Atoms 150), sorbitan monostearate (Span 60) and polyoxylene(20) sorbitan monostearate (Tween 60) was 60 : 20 : 20 and the optimum quantity was about 0.9% for stable emulsion.
2. Characteristics as coffee whitner were markedly improved when the pressure of homogenizer was 200∼250㎏/㎠ and homogenizing times are over 4.
3. The good whitening capacity was showed when fat glouble´s average diameter was under 0.5㎛.
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