Effect of water content, droplet size, and gelation on fat phase transition and water mobility in water-in-milk fat emulsions

Abstract The effects of water content; 15, 30, and 40 % (w/w), water droplet size; d43 15.0-19.6 µm (larger) and d43 1.2-2.7 µm (smaller), and sodium alginate (0.5 %, w/w) induced water gelation on crystallization kinetics and water and fat proton relaxation were studied in water-in-milk fat emulsions during in situ cooling from 40 °C to 5 °C. Anhydrous milk fat (AMF) and commercial butter were employed as two separate fat sources. Although emulsions were crystallized faster than the bulk fat, the variations in the water fraction and droplet size did not show major influence on crystallization properties. Smaller droplet size induced significant (p