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Journal of Dispersion Science and Technology Volume 36, 2015 - Issue 11
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Original Articles

Development of Stable Water-in-Oil Emulsions Using Polyglycerol Polyricinoleate and Whey Protein Isolate and the Impact on the Quality of Bittern-Tofu

Qiaomei ZhuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Jinlong LiBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Haijie LiuBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
,
Masayoshi SaitoBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
,
Eizo TatsumiBiological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan
&
Lijun YinBeijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;College of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCorrespondence[email protected]
Pages 1548-1555 | Received 28 Aug 2014, Accepted 08 Sep 2014, Published online: 21 May 2015
 
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Abstract

The effect of whey protein isolate (WPI) on the stability of water-in-oil (W/O) emulsions and their impact on the quality of tofu was studied in this research. Stability of W/O emulsions was investigated by global stability, particle size, viscosity measurements, and interfacial tension measurements. Results showed that addition of WPI improved the stability of W/O emulsions, and the stabilizing effect was attributed to the diminution in particle size, the increase in viscosity, and the reduction in interfacial tension. Compared to traditional bittern, the application of W/O emulsion coagulants increased the tofu yield and improved the quality of tofu.

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