Fouling deposition in the coconut cream emulsion (CCE) is considered a severe technical issue in the industry. Since the fouling deposition results from the heating effect on the CCE bulk, the heat-induced structural changes in the CCE bulk at different temperatures were rheologically investigated in the first part of this study. The second part applied different heat treatment conditions to investigate generated fouling deposition (GFD). Chemical composition, FTIR, and SEM imaging were used to explore GFDs thoroughly. The increase in viscosity and storage modulus (G') reflect such heat-induced changes over the experimental conditions. More structural changes were predicted at around ≥85°C, accompanied by a sharp increase in viscosity and (G'), which was associated with the gelation of CCE. The conformational transition, fat agglomeration in CCE bulk, generated fouling deposits (GFDs) were significant around 70°C. The chemical composition of the GFD has shown an increasing trend in the protein, carbohydrates, and ash, meanwhile fluctuation in the fat contents with increasing temperature. The FTIR peaks showed novel peaks around temperature ≥85°C, which implied new amide groups or new protein conformation. The SEM images provided the different microstructures of GFDs at high-temperature levels. More likely the GFDs appeared at temperature ≥85°C are a gel deposit layer. These findings strongly suggest that emulsion gelation was the primary cause of coconut cream fouling.
Keywords: coconut cream emulsion; heat treatment; protein denaturation; rheological properties.
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