Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

Soo YN 1 , Tan CP 1 , Tan PY 2 , Khalid N 3 , Tan TB 4

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
  • 2 Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Kuala Lumpur, Malaysia
  • 3 School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
  • 4 Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
J Sci Food Agric, 2021 Apr;101(6):2455-2462.
PMID: 33034060 DOI: 10.1002/jsfa.10871

Abstract

BACKGROUND: The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ).

RESULTS: Increases in homogenization pressure and emulsifier concentration were observed to have significant (P  0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability.

CONCLUSION: Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

MeSH terms
Similar publications