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Stability of non-dairy creamer
  
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KeyWord:non-dairy creamer  solvency  particle size  emulsion  stability  temperature  pH
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Author NameAffiliation
WANG Yunfang  
XU Zhenbo  
WANG Xingguo，etc  
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Abstract:
      The solvency of non-dairy creamer and stability of its emulsion were studied by polarized light microscope, laser particle size analyzer and TurbiScan. The effects of temperature and pH on the particle size and the stability of non-dairy creamer emulsion were investigated. The results showed that non-dairy creamer was instant. Temperature had significant effect on the stability of non-dairy creamer emulsion. At pH 5.6, the emulsion was more stable at lower temperature in the range of 30-45℃ after 30 h, however，at 45-60℃, higher temperature was beneficial to the stabilization of non-dairy creamer emulsion. To some extent， the average particle size could reflect the stability of the emulsion, with the average particle size increasing, the stability of non-dairy creamer emulsion became poor. Besides, the stability of non-dairy creamer emulsion increased with the pH rising.
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