Rheological Characterisation of Dairy Emulsions For Cold Foam Applications

Figures & data

Table 1 Sample description and freezing point (FP) values

ID	Base emulsion	Replaced ingredient	Replacing ingredient	M (g/100 g)	G (g/100 g)	C (g/100 g)	FP (°C)
E1	—	—	—	0.374	0.063	0.063	−9
E2				0.374	0.031	0.094	−8
E3		—	—	0.25	0.125	0.125	−9
E4	E1	50 g/100 g of dextrose	Sucrose	0.374	0.063	0.063	−6
E5	E4	22 g/100 g of milk	Milk cream	0.374	0.063	0.063	−10
E6	E5	4.5 g/100g of milk	Glycerol	0.374	0.063	0.063	−12
M: mono and diglycerides of fatty acids; C: carrageenan; G: guar gum. Concentrations are based on the mass of the final formulation except where a different indication is shown. Sample E7 is prepared by using the pilot plant.

Figure 1 Time cure test, sample E1 at 1 Hz (−1°C/min), G′ full circles, G″ open circles, loss tangent open triangle.

Figure 2 Time sweep test, sample E1 at 1 Hz, T = −8°C (circle) and T = −9°C (square), G′ full symbols, G″ open symbols.

Table 2 Weak gel model parameters (A and z) for tested samples at different temperatures

	T = 4°C		T = 0°C		T = −5°C
Sample ID	A (Pa·s^1/z)	z (−)	A (Pa·s^1/z)	z (−)	A (Pa·s^1/z)	z (−)
E1	35 ± 2	4.5 ± 0.1	39 ± 6	4.62 ± 0.06	44 ± 9	5.1 ± 0.1
E2	37.3 ± 0.5	5.1 ± 0.2	47.9 ± 0.4	5.5 ± 0.2	53.5 ± 0.6	6.2 ± 0.3
E3	149 ± 2	7.83 ± 0.06	173 ± 5	8.0 ± 0.2	181 ± 5	7.9 ± 0.3
E4	39 ± 3	4.70 ± 0.04	47 ± 2	4.87 ± 0.04	56 ± 3	5.1 ± 0.1
E5	66.4 ± 0.6	5.53 ± 0.08	70 ± 2	5.34 ± 0.06	82 ± 2	5.30 ± 0.09
E6	23 ± 1	4.1 ± 0.1	22.9 ± 0.9	4.0 ± 0.1	25.8 ± 0.7	4.49 ± 0.06
E7	13.3 ± 0.2	3.3 ± 0.1	17.6 ± 0.1	3.58 ± 0.06	16.5 ± 0.3	3.2 ± 0.1

Figure 3 Frequency sweep test, sample E1 at −5°C, G′ full symbols, G″ open symbols.

Figure 4 Time cure test, samples E1, E2, E3: (a) complex modulus (full symbols) and (b) loss tangent (open symbols).

Figure 5 Time cure test, samples E1, E4, E5, E6, E7: (a) complex modulus (full symbols) and (b) loss tangent (open symbols).

Table 3 Viscosity power law parameters (k and n) for tested samples at different temperatures

	T = 4°C		T = 0°C		T = −5°C
Sample ID	k (Pa·s^n)	n (−)	k (Pa·s^n)	n (−)	k (Pa·s^n)	n (−)
E1	3.7 ± 0.3	0.43 ± 0.02	3.7 ± 0.3	0.44 ± 0.02	4.3 ± 0.3	0.44 ± 0.02
E2	5.9 ± 0.3	0.30 ± 0.01	7.5 ± 0.3	0.29 ± 0.01	9.0 ± 0.5	0.30 ± 0.01
E3	17.6 ± 0.4	0.19 ± 0.01	21.1 ± 0.4	0.208 ± 0.009	25.3 ± 0.2	0.156 ± 0.005
E4	5.7 ± 0.2	0.39 ± 0.01	7.1 ± 0.3	0.39 ± 0.01	8.2 ± 0.4	0.38 ± 0.01
E5	9.3 ± 0.3	0.36 ± 0.01	10.6 ± 0.4	0.36 ± 0.01	12.4 ± 0.5	0.37 ± 0.01
E6	2.3 ± 0.1	0.46 ± 0.01	2.8 ± 0.2	0.45 ± 0.02	3.3 ± 0.2	0.47 ± 0.01
E7	1.72 ± 0.06	0.540 ± 0.009	2.18 ± 0.09	0.52 ± 0.01	2.6 ± 0.1	0.53 ± 0.01

Figure 6 Flow curve test, sample E1, T = −5°C (square), T = 0°C (triangle), and T = 4°C (circle).