Effect of different stabilizers on the properties and emulsion stability of coconut milk prepared with different homogenizers

Cahyadi, Wira (2011) Effect of different stabilizers on the properties and emulsion stability of coconut milk prepared with different homogenizers. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Coconut milk is naturally very unstable oil-in-water emulsion which could be stabilized through homogenization using either rotor-stator or high pressure homogenizer to break down big fat globules. Present study was conducted in exploring the ability of high speed stirrer to be used as an alternative homogenizer for stabilizing coconut milk and compared with other homogenizers. The effect of different stabilizers (0.5%-1.5% whey protein isolate/WPI, tween 80, and carboxymethylcellulose/CMC) applied to coconut milk prepared with high speed stirrer were observed in term of emulsion stability, viscosity, whiteness index, pH, as well as microscopic structure. Comparisons of coconut milk prepared using high speed stirrer (Heidolph TM overhead stirrer), rotor-stator TM (Heidolph Silent Crusher M), and high pressure (APV, Denmark) were also performed with similar concentrations of the most suitable stabilizers continued by Particle size analysis (PSA) and organoleptic evaluation for the optimum concentration only. CMC was the most suitable stabilizer for coconut milk that prepared under high speed stirrer where 1.5% CMC gave completely stable emulsion after 168 hours storage. Application of high pressure tended to form stable emulsion in low concentration of CMC and high whiteness index value. Optimum concentration of CMC to give stable coconut milk without any phase separations after 168 hours storage in high speed stirrer was 1.5%; rotor-stator was 1%; and high pressure was 0.75%. Coconut milk in high pressure had the smallest mean diameter of globules (0.908m) followed by rotor stator (1.769m) and high speed stirrer (2.170m). All samples had increasing diameter after storage due to coalescence. Coconut milk in high pressure was able to maintain its globules effectively compared to other samples indicated by the least movement of Particle size distribution (PSD) curve. High pressure was the most effective homogenizer due to its ability in producing fine and smooth fat globules which could not be achieved in high speed stirrer.

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