Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Dickinson, Eric

doi:10.1016/j.foodhyd.2011.12.017

Cited by 667 publications

(445 citation statements)

References 160 publications

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“…4A), and its rheological and fracture properties are determined predominantly by the network properties of the spatially continuous matrix. 61 An emulsion gel is a type of particulate gel, and its rheological properties are determined mainly by the properties of the network of aggregated emulsion droplets (Fig. 4B).…”

Section: Structures Of Solid and Semi-solid Emulsionsmentioning

confidence: 99%

“…The formation of a gel network can be induced by heating (T > Tdenature), salting (charge screening), calcium bridging, enzyme action (rennet and transglutaminase) and acidification. 61 Therefore, for emulsion-filled gels, the rheological and fracture properties are determined predominantly by the network properties of the spatially continuous matrix. In this case, the effect of the emulsion droplets on the properties of the gel is dependent on the chemical nature of the interactions between the emulsion droplets (filler particles) and the surrounding matrix.…”

Section: Formation Of Emulsion-filled Gels and Emulsion Gelsmentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Structures Of Solid and Semi-solid Emulsionsmentioning

confidence: 99%

Section: Formation Of Emulsion-filled Gels and Emulsion Gelsmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…The increase in firmness observed with an increasing oat/oil ratio and with the presence of alginate or gelatin may also be related to emulsion droplet size. In this connection, some authors working with emulsion gels have posited that increased firmness and gel strength indicates the presence of small emulsion droplets which can reinforce the network structure by acting as anchor points, consequently increasing gel strength (Dickinson 2012). …”

Section: Textural Propertiesmentioning

confidence: 99%

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

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“…In general, the final rigidity of emulsion gels is often greater than the rigidity of the 230 corresponding protein gels without the filler due to denatured protein adsorbed on the oil 231 droplets forming crosslinks with protein unfolded in the matrix (Dickinson, 2012). …”

mentioning

confidence: 99%