The Stability of Sweet Corn Matrix-Based Total Nutrition Emulsion of Food for Special Medical Purposes

This study aimed to analyze and evaluate the effects of sweet corn slurry with different solid content on the physical stability and sensory quality of a total nutrition emulsion of food for special medical purposes (FSMP), to determine the appropriate concentration of sweet corn slurry for such a product, and to develop a sweet corn slurry-based emulsion-type FSMP product, thus providing a reference for the research and development of FSMP products formulated from agricultural products and natural ingredients.

Sweet corn slurries with solid content of 3%, 4%, 5%, 6%, and 7% were respectively used as the aqueous phase matrix, and compounded with maltodextrin, sodium caseinate, soybean oil, vitamins, and minerals, followed by homogenization and sterilization to obtain a total nutrition FSMP emulsion. The stability of this emulsion-type FSMP was assessed in terms of such evaluation indexes as centrifugal sedimentation rate, particle size distribution, microscopic morphology, turbiscan stability index (TSI), steady-shear rheological properties, sensory scores and electronic tongue information, combined with short-term storage tests.

With the increase in solid content in sweet corn slurries, the centrifugal sedimentation rate of the emulsion gradually increased, which accompanied by a higher proportion of large particles and the appearance of multiple peaks in the particle size distribution. Microscopic observations revealed an increasing number of large particle fragments, with slight flocculation in the emulsions prepared with slurries with 6% and 7% sweet corn solid content. The TSI values decreased initially and then increased, reaching a minimum at a sweet corn solid content of 4%. Apparent viscosity increased with the solid content, showing a shear-thinning pseudoplastic flow behavior; the emulsions prepared with slurries with 3% and 4% sweet corn solid content had relatively low viscosities and good flow properties. Sensory evaluation and electronic tongue analysis showed that the emulsion prepared with the slurry with 4% sweet corn solid content had the highest score and the best taste, and no creaming or sedimentation was observed after 21 days of short-term storage.

Considering all evaluation indices, the emulsion prepared with the slurry with a 4% sweet corn solid content achieved a uniform and stable system with favorable flow properties and a pronounced sweet corn flavor, making it suitable as the aqueous phase matric for an emulsion-type FSMP. The use of this emulsion could not only endow FSMP products with a natural flavor but also improve the nutrition and energy levels of the products.