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Cheryl Chung

Cheryl Chung

University of Massachusetts Amherst, USA

Title: Fabrication of coffee whiteners using quillaja saponin and soy lecithin as natural emulsifiers

Biography

Biography: Cheryl Chung

Abstract

Statement of the Problem: Rising consumer demand for food products made with natural and plant-based ingredients has led to a search for natural alternatives to synthetic food ingredients. However, more studies are needed to determine their suitability as emulsifiers in specific food products, for example, coffee creamers. The present study compared the ability of two natural small molecule surfactants – quillaja saponin (0.5–2.5%) and soy lecithin (1–5%) – to stabilize 10% oil-in-water emulsions for use as model coffee creamers. Methodology & Theoretical Orientation: The physical properties of the emulsions and their stability against feathering and creaming after added to acidic hot coffee were determined. Findings: The emulsions lightness decreased with increasing emulsifier concentration in both systems, which was attributed to the inherent color of the emulsifiers (increased absorption) and the decrease in droplet size (decreased scattering). The mean droplet diameter decreased with increasing emulsifier concentration (0.5 to 0.15 micron for quillaja saponin and 0.8 to 0.14 micron for soy lecithin) due to their ability to cover more surface area. Both emulsifiers led to the formation of oil droplets with a high negative charge (zeta potential of −45 to −70 mV), thereby generating a strong electrostatic repulsion that helped protect them against aggregation. Emulsions with higher emulsifier content remained physically stable when added to an acidic hot coffee solution (85 °C), with no visible phase separation or increase in particle size. Conclusion & Significance: This study provides insight into the potential of two natural emulsifiers to form stable emulsions suitable for application in coffee creamers.