Influence of Skim Milk Powder/Recodan Rs Ratio on the Viscoelasticity of Groundnut Oil‐in‐water Imitation Milks

Imitation milks were prepared with different ratios of skim milk powder (SMP) and Recodan RS (R) as emulsifiers while keeping their total concentration constant. The ratio employed influenced the viscoelastic properties of the milks, as derived from creep compliance‐time studies, the electrophoretic mobility of the oil drops and the interfacial tension between the oil and aqueous phases. Optimum values of the viscoelastic parameters were obtained when the SMP/R ratio was between 4/1 and 8/1. Association occurs between the SMP and R under these conditions and stabilization of the flocculated oil drops is primarily by a steric mechanism. During storage of the milks the viscoelastic parameters initially increased due to continued growth of the flocculated oil drop structures, but subsequently the parameters decreased as drop coalescence became the predominant factor.