Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Liu, Kun; Tian, Yujie; Stieger, Markus; Linden, Erik van der; Velde, Fred van de

doi:10.1016/j.foodhyd.2015.07.016

Cited by 132 publications

(79 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2B and C), both no/low and high fat versions contained similar range of particle size with single peak containing particles in the range of 1-100 m, which suggests that the fat mimetics used in the low/no fat systems might have similar range of particle size as that of the milk fat globules. It is worth noting that lubrication properties of fat -bearin spherical shaped and small sized particles 29 . Hence, low fat and full fat versions with similar particle size might be hypothesized to have similar lubrication and sensory aspects.…”

Section: Particle Size Distributionmentioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

View full text Add to dashboard Cite

ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

show abstract

Section: Particle Size Distributionmentioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

View full text Add to dashboard Cite

show abstract

“…In this research, the lower coefficient of friction for unhomogenised cream cheese was probably due to the small amount of fat that interacted and coated with casein, thus, during the measurements, the unbound fat globules were released, which contributed to the reduced friction (Liu et al . ).…”

Section: Resultsmentioning

confidence: 97%

Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture

Ningtyas

Bhandari

Bansal

et al. 2017

Int J of Dairy Tech

View full text Add to dashboard Cite

The role of the homogenisation pressure of cheese milk (0, 25, 100 MPa) and high‐shear mixing of cheese curd at different speeds (750, 1500, and 3000 r.p.m.) and times (2 and 4 min) in improving the texture of medium‐fat cream cheese was investigated independently. Homogenisation resulted in small fat globules and firmer texture, while increasing speed and mixing times resulted in a decrease in curd particle size and an increase in the spreadability of the cheese. All curd samples from both the trials exhibited shear‐thinning behaviour. Unhomogenised milk and high‐shear mixing of the curd showed a low coefficient of friction (better lubrication property).

show abstract

“…For this reason, the quality characteristics of the fi nished product are very important. These characteristics can be successfully modifi ed using whey preparations [Kozioł et al, 2014;Liu et al, 2016]. [2009] presented the whey products used in the production of yoghurt.…”

Section: Dairy Products Yoghurts and Ice Creamsmentioning

confidence: 99%

Use of Whey and Whey Preparations in the Food Industry – a Review

Królczyk¹,

Dawidziuk²,

Janiszewska‐Turak³

et al. 2016

Pol. J. Food Nutr. Sci.

101

View full text Add to dashboard Cite

The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called "forgotten treasure" and, because of their unique properties, they have been "rediscovered" and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey -and more specifi cally, its preparations -can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers' health but also on the fi nances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks. Unauthenticated Download Date | 5/13/18 2:13 AM

show abstract

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Cited by 132 publications

References 40 publications

Relating rheology and tribology of commercial dairy colloids to sensory perception

Relating rheology and tribology of commercial dairy colloids to sensory perception

Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture

Use of Whey and Whey Preparations in the Food Industry – a Review

Contact Info

Product

Resources

About