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 (Z-average & 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 rambutan kernel olein as a fat component. The results obtained in this study are useful for the possible application of fractionated rambutan kernel fat in food products.