Study of the emulsifying action of the avocado pulp associated with the whey protein

Abstract

Avocado is a fruit rich in monounsaturated fats. Dairy whey has an emulsifying action and its combination with other natural components can be potentiated by forming new products that are stable and attractive to the consumer. The present study evaluated whether the avocado pulp can act as an emulsifying agent in the oil phase of an emulsion for food purposes. A basic emulsion was prepared with and without the avocado pulp. These emulsions were pasteurized and microfluidized (Mixer and Turrax). Stability tests (with and without temperature variations) and storage condition, flow test, lyophilization, characterization of samples by particle size and microscopic analysis were performed. The results showed that the stability of the emulsion with avocado was lower than the base emulsion. In the study of flow the samples of the emulsions with avocado had a greater amount of mass lost. It has been proven that there was an increase in viscosity by the emulsifying action from the avocado pulp and a reduction in the particle size of that emulsion occurred

Keywords

• emulsão
• temperatura
• microscopia
• tamanho de partícula.