Influence of whey protein concentrate (WPC 80) addition on the rheological properties of water-in-oil emulsions during storage

Tadeusz Grega , Dorota Najgebauer-Lejko , Małgorzata Tabaszewska , Grażyna Jaworska , Elżbieta Sikora , Ladislav Staruch


Whey proteins are known as valuable components in both food technology and in non-food production. Whey protein concentrate (WPC 80) wad added during the preparation of waterinoil emulsion (w/o) in the amount of 0, 10 and 15% (w/w). Prepared emulsions were stored for 10 weeks at 20°C ±1°C. Increased concentration of WPC 80 resulted in decreased viscosity of the emulsion. The emulsion with 10% of WPC 80 additive was stable during the whole storage period and exhibited the viscosity value of 1.78 Pa*s. On the contrary, emulsion without WPC 80 and that with its 15% concentration shown slight destabilization symptoms.
Author Tadeusz Grega (FoFT / DoAPT)
Tadeusz Grega,,
- Department of Animal Product Technology
, Dorota Najgebauer-Lejko (FoFT / DoAPT)
Dorota Najgebauer-Lejko,,
- Department of Animal Product Technology
, Małgorzata Tabaszewska (FoFT / DoRMaFaVP)
Małgorzata Tabaszewska,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Grażyna Jaworska (FoFT / DoRMaFaVP)
Grażyna Jaworska,,
- Department of Raw Materials and Fruit and Vegetable Processing
, Elżbieta Sikora
Elżbieta Sikora,,
, Ladislav Staruch
Ladislav Staruch,,
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in Englishfood technology, whey proteins, WPC 80
Internal identifierWTŻ/M/27/2013; WTŻ/3/37
Languageen angielski
Score (nominal)5
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