Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO pow...

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Bibliographic Details
Main Authors:	Chia Chun Loi, Graham T. Eyres, Patrick Silcock, E. John Birch
Format:	Article
Language:	English
Published:	MDPI AG 2020-09-01
Series:	Foods
Subjects:	glycerol monooleate sodium caseinate whey protein concentrate creaming stability oxidative stability volatile analysis
Online Access:	https://www.mdpi.com/2304-8158/9/9/1237

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