An overview on preparation of emulsion-filled gels and emulsion particulate gels

Farjami, Toktam; Madadlou, Ashkan

doi:10.1016/j.tifs.2019.02.043

Cited by 302 publications

(147 citation statements)

References 75 publications

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“…The use of synthetic polymers such as polyvinyl alcohol and polysiloxanes as oil structuring agents has been reported, but due to their synthetic nature, these compounds are not accepted as edible matrices [ 13 ]. As an alternative, natural compounds such as proteins [ 3 , 14 , 15 , 16 , 17 ] and polysaccharides [ 4 , 18 , 19 ] are being studied as gelling agents for food-grade emulsion-filled gels. However, mimicking the rheological and textural properties of solid fats using emulsion-filled gels is not trivial, and many factors, such as the physicochemical properties of the gelling matrix, interactions between matrix and oil phases, and oil volume fraction, have an impact on the textural and rheological properties of the product [ 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Chang²,

Goh

et al. 2021

Foods

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We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.

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Section: Introductionmentioning

confidence: 99%

“…The conventional procedure for producing emulsion-filled gels consists of two steps [ 15 ]. The first step is the preparation of an O/W emulsion.…”

Section: Introductionmentioning

confidence: 99%

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Chang²,

Goh

et al. 2021

Foods

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“…These results indicated that polysaccharides significantly improved the emulsifying ability and stability of emulsions compared to a single EWP, and the role of polysaccharides was mainly stabilizing the emulsion by regulating steric hindrance and changing the interface properties. However, the interactions between protein and polysaccharide were extremely complex, and environmental factors in the emulsion system also affected the interaction, such as pH, ionic strength, and polymer ratio (Farjami & Madadlou, 2019).…”

Section: Effect Of Polysaccharides On the Functional Properties Of Ewpmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

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Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

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“…In the last decades, emulsion gels with low oil phase, such as emulsion filled gels, emulsion fluid gels, and emulsion particulate gels, were continuously developed to reduce the oil content and broaden the range of emulsion gels. However, these emulsion gels are complicated in preparation [17] . Two steps are indispensable in the conventional method of preparing an emulsion gel; the first is to obtain a protein-stabled emulsion and the second is to convert the liquid-like emulsion into emulsion gel [10] .…”

Section: Introductionmentioning

confidence: 99%

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

Zhu

et al. 2021

Ultrasonics Sonochemistry

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An overview on preparation of emulsion-filled gels and emulsion particulate gels

Cited by 302 publications

References 75 publications

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Effect of polysaccharides on the functional properties of egg white protein: A review

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

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