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Effects of emulsifier concentrations on the microstructure and physical stability of the spray dried coconut milk emulsion

Proceeding from jhptump / 2018-02-10 11:47:12
Oleh : Alwani Hamad, Manop Suphantharika (
Dibuat : 2012-05-07, dengan 1 file

Keyword : coconut milk, spray dried, emulsion, spray dry, sodium caseinate

The physical properties of the liquid emulsions before spray drying are critical to the

encapsulation to the lipids. The amount of the emulsifier may affect to microstructure in

stabilization of the emulsions. It may affect in physical stability powder after

reconstitution. The optimum emulsifier has means that the minimum concentration to

sufficient in stability emulsion spray dried after reconstitution. This study determined the

effects of the emulsifier concentrations on the microstructure and physical stability

emulsions of spray dried coconut milk powder. The freshly prepared coconut milk without

adding water blend with sodium caseinate (0,1,2,3 and 5% w/v) at 10% (w/v) maltodextrin

as to be wall material. And then it was pasteurized by heated in at 70oC for 1 min and after

that homogenization at two stages. The emulsion had spray dry and analysis of emulsion

before and after spray dry reconstitution in particle size, microscopy and creaming index.

The increasing concentration of the emulsifier showed the decreasing of oil droplets and

increasing of the surface oil. The optimum emulsifier concentration was found to be 3 %

(w/v) sodium caseinate which resulting in the stabilization of the creaming behavior after

reconstitution and also it had smallest particle size (d3.2 = 0.98 μm).This study showed that

the amount of the emulsifier affected to stabilization of the spray dried coconut milk

emulsion. The sufficient amount of protein would be stability of the fat globules, thus

resulted the stability of the spray dried powder coconut milk after reconstitution.

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  • 1. Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400 Thailand

    2. Department of Chemical Engineering, Muhammadiyah University of Purwokerto, Dukuh Waluh Road PO BOX 202 Purwokerto Indonesia, Editor: