Partial coalescence in cream-like emulsions prepared with alternative fats: Effect of controlled stirring and temperature cycles

Abstract

The objective was to study the partial coalescence as a consequence of controlled stirring and temperature cycles in oil-in-water emulsions prepared with skimmed cow milk and nondairy fats: low trans vegetable fat (LT), bovine fat (BF), partially hydrogenated soybean oil (HS) and sunflower oil as control. The partial coalescence rates (%/min) of the stirred emulsions were LT, 89.8±4.3; BF, 29.7±3.1; HS, 23.8±3.1. This result was attributed to the lower solid fat content (%) of emulsion LT (19.2±1.2 versus 25.9±1.1 in BF and 56.8±1.1 in HS). A temperature cycle with partial melting of fats led to hardening of texture in emulsions BF and HS due to partial coalescence, favored by the recrystallization of the fat at the interface. Emulsion LT did not show changes after the same treatment, probably because its lower solid fat content did not favor partial coalescence in the absence of mechanical work.