Impact of Egg White Protein on the Quality and Stability of Corn Oil-in-Water Emulsion

The effect of egg albumin has been examined on the texture and stability of O/W emulsion. The corn oil was used as dispersed phase while the aqueous phase as continuous phase of the emulsion. The aqueous phase was designed with the protein contents (0.5-4 wt. %) at pH 7. The different oil phase (10-40 wt. %) were homogenized in aqueous phase (90-60 wt. %). It was observed that the viscosity and turbidity of the emulsion were increased with the increase of protein concentration and oil phase contents. Flow profile showed that shear stress was increased with increase of shear rate but it decreased at higher shear rate (100 s(-1)) in heated emulsion. On the other hand the emulsion viscosity was decreased with the increase of shear rate showing non-Newtonian behavior. This work may be useful in the formulation and physicochemical properties of food products i.e. sauces, mayonnaise etc.