2018
DOI: 10.1002/aocs.12029
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Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage

Abstract: The applicability of the spray-dried whey for the production of reduced-calorie mayonnaise-type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat-replacement component. Whey powder was spray-dried at 130, 140, and 180 C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise-like fat-reduced emulsions contained 65% w/w of fat and 15% w/w of three distinct types of whey. The destabilization of the emulsions was investigated within 7 days of storage by scanni… Show more

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Cited by 5 publications
(5 citation statements)
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“…In this way, microparticulated whey proteins (Simplesse TM ) have been introduced to market as they are similar in dimensions to oil droplets and can imitate most of their textural and sensory attributes. Moreover, depending on the experienced temperature, whey proteins could get influenced by partial or complete denaturation and extensive aggregation occurs through hydrophobic attraction and disulfide bond formation (Biller et al 2018).…”
Section: Texture Modifiersmentioning
confidence: 99%
“…In this way, microparticulated whey proteins (Simplesse TM ) have been introduced to market as they are similar in dimensions to oil droplets and can imitate most of their textural and sensory attributes. Moreover, depending on the experienced temperature, whey proteins could get influenced by partial or complete denaturation and extensive aggregation occurs through hydrophobic attraction and disulfide bond formation (Biller et al 2018).…”
Section: Texture Modifiersmentioning
confidence: 99%
“…Referring to the method of Biller [7] with appropriate modification, aqueous phase ingredients (30% w/w) with varying concentrations of KGM or WP were prepared according to Table 1. Initially, aqueous phase ingredients were poured into TM5 Thermomix (Vorwerk Corporation, Wuppertal, Germany) and mixed uniformly at 1000 rpm.…”
Section: Preparation Of Mayonnaise-like Emulsionmentioning
confidence: 99%
“…The first strategy involved partially or completely replacing the egg yolk with alternative emulsifiers to fabricate low-cholesterol or cholesterol-free mayonnaise, which addressed the issue of high cholesterol content in traditional mayonnaise. These alternative emulsifiers included small-molecule surfactants [5], animal/plant proteins [6,7], protein/polysaccharides [8], or protein/polyphenol composite particle complexes [9]. However, replacing egg yolk completely or partially could negatively affect some sensory properties, such as spreadability, mouth hardness, mouth coating, and mayonnaise surface gloss, and some physical stability characteristics, such as droplet size, microstructure, rheology features, and shelf life [10,11].…”
Section: Introductionmentioning
confidence: 99%
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