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KMID : 1134820130420060933
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 6 p.933 ~ p.940
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Stability of Oil-in-Water Emulsions with Different Saturation Degrees from Beef Tallow Alcoholysis Products
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Zhang Hua
Lee Young-Hwa
Shin Jung-Ah
Lee Ki-Teak
Hong Soon-Tack
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Abstract
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In this study, methyl esters with different saturated fatty acids (SFA) were prepared by urea fractionation to make an oil-in-water emulsion. Emulsion characteristics (emulsion stability and oxidative stability) of the methyl ester emulsion were then studied at different percentages of methyl ester saturation (5, 28, 39, 50, and 72%, termed ΣSFA5, ΣSFA28, ΣSFA39, ΣSFA50, and ΣSFA72, respectively). The stability of emulsions (ES) with different SFA content was 46.0 (ΣSFA5), 39.5 (ΣSFA28), 32.7 (ΣSFA39), 32.6 (ΣSFA50), and 27.3 (ΣSFA72). Results from Turbiscan showed that creaming or clarification, based on the backscattering intensity, was more pronounced with increases in the saturation degree of the emulsion. These results implied that the emulsions with lower saturation were more stable. During 30 days of storage, the lipid peroxide value increased for all emulsions, with the increase less pronounced with the increasing saturation of the emulsion; 1.880 (ΣSFA5), 1.267 (ΣSFA28), 1.062 (ΣSFA39), 0.342 (ΣSFA50) and 0.153 (ΣSFA72) mg H2O2/mL emulsion. In addition, thiobarbituric acid reactive substances (TBARS) values were significantly lower in emulsions with high saturation (4.419 mg for ΣSFA50 and 4.226 mg for ΣSFA72) than emulsions with low saturation (6.229 mg for ΣSFA5, 6.801 mg for ΣSFA28 and 6.246 mg for ΣSFA39). In conclusion, the emulsions with a higher saturation degree of methyl esters showed lower emulsion stability but better oxidation stability.
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KEYWORD
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oil-in-water emulsion, methyl esters, saturation, stability
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