Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions

The extent and kinetics of droplet flocculation in emulsions was studied using ultrasonic attenuation spectroscopy. Flocculation in 10 wt.% soybean oil-in-water emulsions, stabilized by whey protein isolate (0.75 wt.%), was controlled by adjusting the pH (between 3 and 7) to alter the electrostatic interactions between the droplets. Droplet flocculation was then monitored by measuring the ultrasonic attenuation spectra (1–150 MHz) and by using laser light scattering. Extensive droplet flocculation was observed in the emulsions around the isoelectric point of the proteins (pH 3.5–5.5). Flocculation caused an appreciable change in the ultrasonic attenuation spectra, which was in good qualitative agreement with a theory recently developed to describe the ultrasonic properties of flocculated emulsions. Our results indicate that ultrasonic spectroscopy is a powerful tool for monitoring both the extent and kinetics of flocculation in concentrated emulsions in situ.