Effects of several factors on the stability of canned coconut milk emulsion

Pham Thi Hong Thu * , Nguyen Truong Giang , & Kha Chan Tuyen

* Correspondence: Pham Thi Hong Thu (email: khachantuyen@hcmuaf.edu.vn)

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Received: 02 May 2019
Revised: 20 Sep 2024
Accepted: 07 Sep 2019
Published: 20 Dec 2019
DOI: 10.58810/vhujs.6.5.2019.6549
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Phạm, T. . T. H., Nguyễn, G. T., & Kha, T. C. (2019). Effects of several factors on the stability of canned coconut milk emulsion. Van Hien University Journal of Science 6(5), 142-158.
Issue
Volume 6 - Issue 5 (2019)
Section
Công nghệ thực phẩm

Main Article Content

Abstract

The research aimed to determine the most suitable conditions of homogenization, the concentration of emulsifier sucrose ester and stabilizer CMC, and sterilization conditions for high stability of coconut milk emulsion. The emulsion was homogenized at different high speeds (0, 8000, 9000, 10000, 11000 and 12000 rpm) and times (1, 3, 5 and 7minutes). Different concentrations of sucrose ester (0, 0.05, 0.1, 0.15 and 0.2%) and CMC (0, 0.4, 0.6, 0.8 and 1%) were studied to stabilize the emulsion. The sterilization conditions for canned coconut milk were also calculated in order to achieve the commercial sterility. The results indicated that the high stability of coconut milk in terms of separation index, particle size mean and particle distribution was obtained as homogenized at the speed of 10000 rpm for 3 minutes. The concentration of sucrose ester (0.15%) and CMC (1%) was found to be the most suitable for the emulsion stabilization. Sterilization at 121oC for 31 minutes was validated and confirmed for the high stability of canned coconut milk in terms of micro-organism and peroxide value. The resultant product had high whiteness index and sensorial characteristics.
Keywords: sucrose ester, CMC, sterilization, coconut milk emulsion

Article Details

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