NDLI: Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk

Content Provider	Springer Nature Link
Author	Huimin, Xing Lin, Li Shilin, Gui Elfalleh, Walid Shenghua, He Qinghai, Sheng Ying, Ma
Copyright Year	2013
Abstract	This study aimed to develop a technology for producing ultrahigh temperature ultrahigh temperature-treated (UHT) milk enriched with docosahexaenoic acid. Starch hydrophobically modified with octenyl succinic anhydride (OSA starch) was used as an emulsifier to make algae oil emulsion in UHT milk. In this study, the stability of oil-in-water emulsions was examined. The emulsification of 10 % algae oil model emulsion with 10 % OSA starch and 40 % corn syrup had small droplets and was completely stable. Milk enriched with unsaturated fatty acids was heated using an indirect UHT treatment, and the milk was then stored at different temperatures. The oxidative stability of fish oil-enriched milk was investigated by measuring peroxide value, measuring volatile secondary oxidation products, and carrying out sensory analysis. All of the milk samples were stable. In summary, fish oil-enriched milk is resistant to oxidation. Algae oil-enriched drinking milk is a stable product during 11 weeks of storage. Application of high storage temperature (40 °C) does not significantly increase the oxidation process. The present study suggested that stable algae oil emulsion can be formed by OSA starches with corn syrup, and a food formulation test confirmed the successful application of algae oil emulsion to extend the shelf life of milk.
Starting Page	567
Ending Page	574
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-02-07
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Emulsions Docosahexaenoic acid (DHA) OSA starches Stability UHT milk Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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