The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

The objective of this study was to investigate into the physical stability whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear range limits (LVE). RPO emulsification stabilized by three types WP with different content, notably WPI90, WPC80, WPC76, influence type concentration (2.5-15%) evaluated. Utilizing used, good thermodynamic could be formed. All showed shear-thinning behaviour viscous (G" >> G′). However, as a result concentrations utilized, produced had varied kinetic properties. Droplet characteristics, D10, D50, D90, ζ potential, electrical conductivity were determined, data gained corresponded these explain emulsion stability. LVE value reflected well ηapp difference. 15% WPC76 optimum in study, an 7.9%. This demonstrate that characterization can employed assess WP-stabilized emulsions.