Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions

Betül Yesiltas, Ann-Dorit Moltke Sørensen, Pedro Jesús García Moreno, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Sodium caseinate (CAS) and commercial sodium alginate (CA), long chain modified alginate (LCMA) or short chain modified alginate (SCMA) were used in combination for emulsifying and stabilizing high fat (50–70%) fish oil-in-water emulsions. Physical (creaming, droplet size, viscosity and protein determination) and oxidative (primary and secondary oxidation products) stabilities of the emulsions were studied during 12 days of storage. Creaming stability was higher for emulsions produced with alginates and CAS compared to emulsions prepared with only CAS. Combined use of CAS + LCMA performed better in terms of physical stability compared to emulsions produced with only CAS. However, the oxidative stability of this emulsion was inferior probably due to the presence of an unsaturated carbon chain in LCMA structure. CAS + SCMA emulsions not only showed better physical stability such as smaller droplet size, lower creaming and higher viscosity, but also had an improved oxidative stability than emulsions produced with only CAS.

Original languageEnglish
JournalFood Chemistry
Volume255
Pages (from-to)290-299
ISSN0308-8146
DOIs
Publication statusPublished - 30 Jul 2018

Keywords

  • 50–70% o/w emulsion
  • Cod liver oil
  • Emulsifier
  • Lipid oxidation
  • Modified alginate
  • Omega-3
  • Oxidative stability
  • Physical stability

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