Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

Taherian, Ali R.; Fustier, Patrick; Ramaswamy, Hosahalli S.

doi:10.1016/j.jfoodeng.2005.06.073

Cited by 128 publications

(101 citation statements)

References 14 publications

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“…A similar result between DSA starch and Tween80 was found by Dokic et al (2008). Taherian et al (2006) studied D/W emulsions stabilized by DSA starch and showed that as the amount of this ingredient was increased, bigger droplets were formed in the emulsion. A somewhat lower range of d 32 (2-9 µm) in emulsions containing egg yolk proteins and DSA starch was reported by Magnusson & Nilsson (2011).…”

Section: Resultssupporting

confidence: 76%

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ghazaei

Mizani

Piravi‐Vanak³

et al. 2015

Food Sci. Technol (Campinas)

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Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of DSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, DSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (DSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.Keywords: octenyl succinic anhydride; cholesterol; mayonnaise; particle size distributions; rheological characteristics; microstructure.Practical Application: The egg yolk has been partially replaced (0, 25, 50, 75,100%) by octenyl succinic anhydride (DSA)-modified potato starch in a reduced-fat mayonnaise formulation. The pH, fat content, cholesterol content and emulsion stability, particle size distributions, dynamic rheology, microstructure properties of the formulations were analyzed and the results indicated that 100% substitution of egg yolk may not be desirable because of large droplet size, low consistency and poor sensory scores. The best ratio of the two emulsifiers to produce stable reduced-fat, low cholesterol mayonnaise would be 75/25.

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Section: Resultssupporting

confidence: 76%

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ghazaei

Mizani

Piravi‐Vanak³

et al. 2015

Food Sci. Technol (Campinas)

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“…This finding has also been reported by Taherian and co-researchers. 20 In most cases, the increase of density value from 1.019 to 1.03 led to increase the stability of orange beverage emulsion (data not shown). On the other hand, the physical separation (i.e.…”

Section: Densitymentioning

confidence: 90%

Discrimination of orange beverage emulsions with different formulations using multivariate analysis

Mirhosseini

Tan

2010

J Sci Food Agric

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Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density.

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“…The oil is the most important ingredient for providing the cloudy appearance and turbidity to the beverages, and particle size of oil droplets plays a major role in beverage emulsion stability. Previous studies showed that increasing the level of oil in beverage emulsion could significantly (P<0.05) raise the cloudy appearance and actual turbidity due to the scattering a larger fraction of light 20,21 . However, at restricted concentration of weighting agents (i.e., 15 ppm BVO and 300 ppm SAIB), it may enhance the gravitational separation by changes in average droplet size induced via the aggregation of oil droplets and the changes in the refractive index of oil phase and aqueous phase 20,22 .…”

Section: Effect Of Phase Composition and Particle Size Distribution Omentioning

confidence: 96%

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

et al. 2008

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Cloudiness or opacity (cloudy appearance) is an important property in citrus beverages, since it enhances their juice-like appearance and gives it a natural fruit juice appeal. This property is achievable through the addition of oil-in-water emulsions known as clouding agents. These emulsions are thermodynamically unstable and tend to break down during storage. Moreover, product and legal constraints put severe limits on materials that can be used to insure emulsion stability, particularly the introduction of weighting agents into the oil phase. Weighing agents (density-adjusting agents) are lipophilic compounds with specific gravity higher than that of water and have a restricted use because of the perceived health risk disadvantage, undesirable taste, and oxidative instability. The stability of beverage emulsions is a problem of serious concern faced by the flavor and beverage industry. This paper provides an overview of research carried out by the authors on basic factors affecting the physical stability of beverage cloud emulsions having a bearing on droplet size/distribution, rheological properties of emulsion and phases components, and the stability of emulsion in concentrated and diluted forms with or without addition of weighting agents.

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Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions

Cited by 128 publications

References 14 publications

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Discrimination of orange beverage emulsions with different formulations using multivariate analysis

Rheology and Stability of Beverage Emulsions in the Presence and Absence of Weighting Agents: A Review

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