Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer

Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of β and β' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening.

Optimization of Pea Protein Isolate-Stabilized Oil-in-Water Ultra-Nanoemulsions by Response Surface Methodology and the Effect of Electrolytes on Optimized Nanoemulsions

Nanoemulsions are optically transparent and offer good stability, bioavailability, and control over the targeted delivery and release of lipophilic active components. In this study, pea protein isolate (PPI)-stabilized O/W nanoemulsions were evaluated using response surface methodology to obtain optimized ultra-nanoemulsions of Sauter mean diameter (D3,2) < 100 nm using a high-pressure homogenizer (HPH). Furthermore, the effect of food matrix electrolytes, i.e., the pH and ionic strength, on the emulsion (prepared at optimized conditions) was investigated. The results revealed that the droplet size distribution of emulsions was mainly influenced by the PPI concentration and the interaction of oil concentration and HPH pressure. Moreover, a non-significant increase in droplet size was observed when the nanoemulsions (having an initial D3,2 < 100 nm) were stored at 4 °C for 7 days. Based on the current experimental design, nanoemulsions with a droplet size < 100 nm can effectively be prepared with a high PPI concentration (6.35%), with less oil (1.95%), and at high HPH pressure (46.82 MPa). Such emulsions were capable of maintaining a droplet size below 100 nm even at ionic conditions of up to 400 mM NaCl and at acidic pH.