Study on Emulsion Stability with Egg Yolk in Toned Milk Drink

Abstract

This study examines the effect of different egg yolk concentrations (0–5%) on the emulsion stability and sensory characteristics of a toned milk beverage. Emulsion stability was assessed by viscosity measurements, creaming index (CI) analysis, and sensory evaluation involving 40 experienced panelists. A strong correlation was noticed between egg yolk concentration and viscosity (R² = 0.885), demonstrating the substantial emulsifying properties of egg yolk in improving the beverage's stability. Sensory assessment indicated that flavor attained the greatest mean score (μ = 8.07, SD = 0.768), whilst odor obtained the lowest score (μ= 6.65, SD = 0.860). CI research revealed less phase separation with escalating egg yolk percentages, underscoring its capacity to preserve homogeneity over time. The research concludes with the creation of a prediction algorithm that determines ideal egg yolk concentrations to improve physical stability and sensory appeal. This study enhances the optimization of emulsified dairy beverages, providing insights for higher quality and user pleasure