Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Relkin, Perla; Sourdet, Stéphanie

doi:10.1016/j.foodhyd.2004.10.015

Cited by 85 publications

(34 citation statements)

References 37 publications

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“…D 4,3 parameter, obtained from droplet size distribution expressed as differential volume was used following an approach reported in the literature [12][13][14]. According to these authors, D 4,3 is more sensitive to fat droplet aggregation (coalescence and/or flocculation) than Sauter mean diameter (D 3,2 ).…”

Section: Particle Size Analysismentioning

confidence: 99%

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Cerdeira

Palazolo

Candal

et al. 2007

J Americ Oil Chem Soc

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To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3 ) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation.

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Section: Particle Size Analysismentioning

confidence: 99%

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Cerdeira

Palazolo

Candal

et al. 2007

J Americ Oil Chem Soc

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“…For whipped cream and aerated emulsions, minimum 40% of solid fat content and b 0 -form crystals are commonly required to promote partial coalescence (Darling, 1982;Smith et al, 2000). However, the solid fat content in anhydrous milk fat is about 25.6% at 5 C. Different approaches have been examined to make up for the insufficient solid fat content of standard anhydrous milk fat ingredients for generating dairy creams with satisfactory whippability and stability (Relkin & Sourdet, 2005), for example, addition of milk proteins such as casein (Allen, Dickinson, & Murray, 2006) and whey proteins (Emam-Djome, Mousavi, Ghorbani, & Madadlou, 2008). Milk proteins are excellent emulsifiers and can prevent the oil droplets in whipping cream from re-coalescence during emulsification through their rapid adsorption at the oil-water interface to form viscoelastic interfacial membranes.…”

Section: Introductionmentioning

confidence: 99%

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Zhao

Sun‐Waterhouse

et al. 2016

Food Hydrocolloids

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“…The emulsions showed a modal distribution of the particle size ( Figure 2) and great polydispersion, as observed in presence of SDS. D 4.3 is the most sensitive to droplet aggregation of all the measured mean diameters [17]. The emulsions prepared by HC ([protein] = 1 mg/mL) were the ones that showed the highest degree of flocculation of all the studied emulsion, particularly for DH 0, 1.8 y 2.5%, whereas those prepared with HpH under different assayed conditions did not show flocculation through bridge formation or flocculated only slightly (not more than 13%).…”

Section: Droplet Flocculation During Formationmentioning

confidence: 91%

“…The coalescence rate therefore increases as the droplet size of an emulsion increases, or when the droplets are pushed against each other. This process takes place in very concentrated emulsions and cream layers [17], [19]. In the case of DH 6%, larger droplets formed from the start (Table 1) which subsequently favored coalescence.…”

Section: Destabilization Kinetics Of the Cream Phasementioning

confidence: 99%

Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

Panizzolo

Añón²

2015

IJNFS

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Abstract:We have developed new surfactant agents based on hydrolyzed soybean proteins using papain, and we have studied their ability to form and stabilize emulsions. The interfacial behavior and the emulsifying properties were correlated to the structural changes that the proteins underwent. The hydrolysis reaction was stopped by dropping to pH 2 in one case, or rapidly dropping the temperature to -18ºC in the other. The structural and functional properties of the obtained products depended on the way the papain hydrolysis of the soy proteins was stopped. Hydrolysis did not have a beneficial effect on the emulsifying properties of those hydrolysates that were stopped by freezing. For all the degrees of hydrolysis we studied, the emulsifying properties of the isolates were significantly improved when the hydrolysis reaction was stopped by dropping to pH 2.

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Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Cited by 85 publications

References 37 publications

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend

Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream

Emulsifying Properties of Hydrolysates Isolated from Soybean Protein

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