Enhancing the Stability of Dairy Products

The TURBISCAN Stability & Shelf-Life Analyzer has been a standardized analytical instrument in numerous industries for 30 years. The TURBISCAN provides microscopic observation and vertical sample scanning of a sample (every 20 μm of height), displaying any changes over time in product concentration or particle size by monitoring the backscattering and transmission of the LED light source.

These values directly measure the destabilization mechanism and quantity of destabilization, eliminating subjective interpretation. The measurements can easily be projected to the long-term stability of your product more than 200 times faster and more sensitive than visual observation.

Particle Size Analysis - Resumo do Produto

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Introduction

Dairy products are an essential part of our daily diet, providing us with essential nutrients such as calcium, protein, and vitamins. Physical stability refers to the ability of dairy products to retain their structure, texture, and appearance during storage and handling. Understanding the principles of physical stability is essential for ensuring the quality of dairy products and for meeting consumer expectations.

Nowadays, dairy product formulations are complex and contain multiple ingredients that impact physical stability and shelf life. A lot of stability problems can be solved using the Turbiscan instrumentation, such as:

Enhancing Stability of Chocolate Milk Formulations by studying the effect of different dispersants, cocoa powder sedimentation rate, and fat globule creaming kinetics.
Objectively Quantifying the Creaming Phenomenon thanks to migration intensity, rate, and hydrodynamic diameter (size distribution).
Evaluating and characterizing Foam Stability by following air bubble size and coalescence rate, drainage phase kinetics, and foam half-life.
Ensuring the quality of food powder by following Powder Reconstitution during rehydration.
Detecting the Effect of Homogenization and Fat Content on Milk Creaming.

Enhancing Stability of Chocolate Milk Formulations

^{TURBISCAN Stability Index versus time for chocolate milk containing stabilizers A, B and C}

^{Sedimentation kinetics versus time for chocolate milk with stabilizers A, B and C}

Fast comparison and stability ranking. Stabilizer B shows the best performance in preventing the destabilization effects, presenting the lowest TSI, the thinnest, and slowest sedimentation.

Quantifying the Creaming Phenomenon

Identification of destabilization phenomena: The emulsion becomes less concentrated at the bottom. A CLARIFICATION layer is formed over time. The particles migrate to the top and locally change the emulsion’s concentration. A CREAMING layer is formed over time.

Creaming Quantification

Full characterization of creaming and sample comparison in a few hours. Sample A is the sample showing the highest concentration change (creaming intensity, left graph) and generating the fastest and thickest creamed layer (right graph), which also correlates with a larger hydrodynamic diameter.

	Creaming Velocity	Dhydrodynamic
Amostra A	0.109	2.60 µm
Amostra B	0.084	2.29 µm
Amostra C	0.607	2.04 µm

Foam Stability

Air Bubble Size Kinetics: The initial bubble size is different for surfactant B and C compared to the surfactant A (~430 µm vs 630 µm). Furthermore, the foam made of the surfactant C presents the slowest coalescence speed.

	Initial Bubble Size	Coalescence Speed
Surfactant A	635 µm	31,6 µm/min
Surfactant B	432 µm	38,6 µm/min
Surfactant C	440 µm	27,4 µm/min

Drainage Kinetics: The foam generated by the surfactant C has the slowest drainage speed, which must be related to the bubble size (the smallest) and the stability of the foam.

	Initial Drainage Phase	Drainage Speed
Surfactant A	18.1 mm	3.42 mm/hr
Surfactant B	17.2 mm	4.8 µm/hr
Surfactant C	17.5 mm	3.1 mm/hr

Powder Reconstitution

^{The 3 infant milks' rehydration kinetics after 10 minutes of mixing time}

Obtain results in minutes with TURBISCAN. The 3 products have different rehydration kinetics and so different reconstitution speed. Infant milk 1 presents the slowest reconstitution kinetic which can be the consequence of different granulometry of powder type. On the other hand, the infant milk 3 reaches the 90% of recovery rate in almost 10 seconds.

Amostra	t90
Infant milk 1	60 Segundos
Infant milk 2	22 Segundos
Infant milk 3	14 Segundos

^{Time to reach 90% of recovery rate for the 3 Infant milks}

Effect of Homogenization and Fat Content on Milk Creaming

^{TURBISCAN Stability Index versus time for all 4 milks}

^{Thickness of creaming layer versus time for all 4 milks}

Fast quantitative results for process effect and formulation optimization. The homogenization process played an important role in stabilizing milks, as it reduces fat globule size. Homogenized milks are more stable than non homogenized milks due to the slowest fat globules migration. The full-cream milk that contains more oil droplets is less stable than the semi-skimmed milk. The stability depends directly on the fat content and fat globule size in the milk.

Finalmente, a opção entre adotar uma solução simples por peneiramento ou investir em uma análise por difração de laser ou dinâmica por imagem dependerá do volume de testes, do orçamento, do pessoal disponível e dos padrões internacionais específicos ou necessidades da clientela a considerar.

Que tal contatar a Microtrac para uma consulta gratuita a fim de definir qual solução proporcionará o resultado e o retorno de investimento necessitados?

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