A rapid method based on the Lowry protein assay was developed for the determination of the emulsion stability of nondairy creamers in a model system. The method used the detergent and crystallization properties of the anionic surfactant sodium dodecyl sulfate to solubilize the casein present in the creamers. Increasing concentrations of the divalent cations Ca ++ and Mg ++ resulted in an increasing degree of emulsion breakdown in a commercial nondairy creamer. Significant differences in the emulsion stability of five commercial nondairy creamers were also demonstrated with this method.
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TRAN et al. (1987) studied this question.
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