Heat Gelation of Oil‐in‐Water Emulsions Stabilized by Whey Protein

Abstract

ABSTRACT The conditions under which a high volume fraction of oil can be trapped in whey protein gels were studied. Oil‐in‐water emulsions of whey protein and vegetable oil were subjected to heat treatment. Such emulsions, depending on their protein and oil content, on their pH and on the emulsification technique used, gelled or remained liquid. Homogenization was the major factor to achieve gelation and the firmness of heat‐induced gels increased with increasing emulsion fineness and homogeneity. Emulsions with a high gelation capacity were characterized by a single droplet family of relatively narrow size distribution and a mean droplet diameter ranging from roughly 300–700 nanometers. The pH range suitable for gelation extended from 3.5–8.0.