Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

“…The droplets of the dispersed phase were uniformly dispersed in a continuous phase and characterized by a relatively small diameter and high symmetry. As pointed out by [37], systems with such an incoherent structure and such a chaotic arrangement of dispersed-phase droplets will exhibit trends of destabilizing changes during storage. This confirms what was indicated earlier that, in these emulsions, the effectiveness of mono and diacylglycerols as emulsifiers of emulsions was comparable to that of lecithin.…”

Section: Resultsmentioning

confidence: 99%

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

et al. 2022

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It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.

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“…The aqueous dispersion of HPMC and CN was prepared according to the previous study. Briefly, as mentioned in Table , the exact weight of HPMC and CN were dispersed in an accurate amount of distilled water under agitating using a magnetic stirrer (Alizadeh et al, ). Also, sodium azide (0.01 g/100 g) as an antimicrobial component was added to all samples.…”

Section: Methodsmentioning

confidence: 99%

“…So, this study focuses on the preparation of oleogels with CN:HPMC complexes using two oleogelation methods including foam‐ and emulsion‐template. Beeswax (BW) is a multicomponent wax with 49.9 °C melting temperature and 1% lowest gelling concentration which is mainly consisting of hydrocarbons, wax esters, fatty acids, and fatty alcohols (Alizadeh et al, ). Martins et al () have reported that BW oleogels at a concentration of 4% and 8% showed thixotropy behavior while oleogels with 1% and 2% BW did not have thixotropic behavior due to weaker network.…”

Section: Introductionmentioning

confidence: 99%

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

Alizadeh

Abdolmaleki

Nayebzadeh

et al. 2020

J Americ Oil Chem Soc

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In the present study, the oleogel preparation with hydroxypropyl methylcellulose (HPMC) (0-2 g/100 g), sodium caseinate (CN) (0-4 g/100 g), beeswax (0-5 g/100 g), and oleogelation method (foam and emulsion template) was optimized using response surface methodology (RSM) to attain the desirable oil retaining ability, rheological, and textural characteristics. For all the chosen responses, the quadratic model was the best-fitting model with a determination coefficient of R 2 > 0.91. Results exhibited that the HPMC and CN concentrations were the most influential tested factors on the oil binding capacity, textural, and rheological characteristics of the oleogels due to the formation of more complex and strong network. There was a significant improvement in oil binding capacity and structure recovery of samples by beeswax addition. To produce oleogel similar to industrial shortening, the optimization method was done based on maximum oil binding capacity and thixotropic recovery and other responses were chosen equal to those of shortening values (ɳ a = 330 Pa.s, G 0 = 276,543 Pa, A value = 164,308 Pa s rad −1 , and firmness = 44.99 g). As regards the optimized level of structuring agents and responses (ɳ a = 317 and 329 Pa.s, G 0 = 249,782 and 260,997 Pa, A value = 180,022 and 180,373 Pa s rad −1 , and firmness = 44.37 and 36.98 g corresponding to Optimization 1 and Optimization 2, respectively), fabrication of oleogels with at least 90 g/100 g trans-free and low saturated oil and attributes close to industrial shortening is possible.Keywords Oleogel Á Sodium caseinate Á Hydroxypropyl methylcellulose Á Beeswax J Am Oil Chem Soc (2020) 97: 485-496.

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Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition

Cited by 38 publications

References 35 publications

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization

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