Effect of Different Treatment on the Properties of Coconut Milk Emulsions

Abstract

Droplet size has an important effect on the stability and sensory quality of emulsions. This study aimed to analyze the effect of different treatments, including treatment under different temperatures and shearing, on the properties of coconut milk emulsions. Various coconut oil droplet sizes of coconut milk emulsion droplets after different treatments were investigated by observing the droplet sizes and micrographs. The stability of these samples was investigated by the creaming index of the emulsions. Result showed that heating increased the average droplet size of coconut milk. Freezing decreased the average droplet size of the emulsion to a minimum of 7.67 µm. High-speed shearing increased the average droplet size of the emulsion to a maximum of 10.29 µm. The creaming index of the emulsion squeezed from coconut meat that underwent freezing treatment was 35.10%, which was the minimum value. Thus, freezing treatment on coconut meat could induce the size of the emulsion droplets and improve the stability of the emulsions.