Rambutan Kernel Olein-Based Non-Dairy Creamer: Effects of Emulsifier, Sterilization, and pH on Stability

Abstract

In this work, the effects of the emulsifier
con- centration, sterilization process, and pH on the
properties and stability of the model liquid creamer were
evaluated.Applying diacetyl tartaric acid ester of mono- and
diglyc- erides or DATEM at a concentration of 0.3%
(w/w) in the presence of 2% (w/w) sodium caseinate
produced stable model liquid creamers (10% (w/w)
rambutan kernel olein) with a small particle size (Zaverage & 200 nm) and a narrow size distribution range
(PDI \ 0.24). These creamers were stable regarding
creaming and coalescence, having non-flocculated
particles and a constant flow behavior index (n) after
sterilization using autoclaving (121 °C, 1.1 bar for 15
min) and during storage for 150 days at 25 °C. The
model liquid creamers were unstable at pH values near the
isoelectric point of caseinate (pH 4–5). However, these were
stable after mixing with hot coffee solutions based on no
observed feathering or sedi- mentation. The whitening
performance of the model liquid creamers compared well
with commercial ones. Non-hy- drogenated fat-based model
non-dairy liquid creamer was successfully formulated using