Creaming stability of oil-in-water emulsions formed with sodium and calcium caseinates

Creaming stability of emulsions formed with calcium caseinate, determined a fter storage of emulsions at 20 degreesC for 24 h, increased gradually with an increase in protein concentration from 0.5% to 2.0%; further increases in caseinate concentration had much less effect. In contrast, the creaming stability of sodium caseinate emulsions showed a decreased with an increase In protein concentration from 0.5% to 3.0%. Confocal laser micrographs of emulsions formed with >2% sodium caseinate showed extensive flocculation of oil droplets with the appearance of a network structure, However, emulsion s formed with calcium caseinate or emulsions formed with low concentrations of sodium caseinate (0.5% and 1.0%) were homogenous with no sign of floccu lation.