Influence of droplet clustering on the rheological properties of emulsion-filled gels

Oliver, Laura; Berndsen, Lieke; Aken, George A. van; Scholten, Elke

doi:10.1016/j.foodhyd.2015.04.001

Cited by 77 publications

(41 citation statements)

References 25 publications

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“…For example, the gel stiffness may increase if the stiffness of emulsion droplets is higher than that of the gel matrix, whereas it may decrease if the stiffness of emulsion droplets is lower. 70 In contrast, inactive filler particles in a composite material behave rather like small holes in the network, leading to the matrix connecting loosely and the storage modulus decreasing monotonically with the average particle concentration. 71 Dickinson and coworkers 68,72 74 have reported much research on the contrasting effects of active and inactive fillers on the elastic modulus of heat-set whey protein emulsion gels.…”

Section: Formation Of Emulsion-filled Gels and Emulsion Gelsmentioning

confidence: 99%

“…87 However, the effect of aggregation is also dependent on the size, the stiffness and the concentration of the oil droplets in the gel matrix. 70 An increase in the solid fat content in emulsion gels increases Y modulus, compared with gels containing medium chain triglyceride oil droplets. 86 However, enhancement of the strength of gels by solid fat content is also dependent on the bound and unbound oil droplets in the gel matrix.…”

Section: Large Deformation Rheological Properties and Oral Processingmentioning

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: Formation Of Emulsion-filled Gels and Emulsion Gelsmentioning

confidence: 99%

Section: Large Deformation Rheological Properties and Oral Processingmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…In the past decades, our understanding of the impact of the properties of emulsion droplets on structure formation and mechanical properties of emulsion gels has advanced considerably. In addition to factors previously mentioned, mechanical properties of emulsion gels are dependent on the spatial distribution of the emulsion droplets in the gel matrix, and the inhomogeneity of the gel matrix (Oliver, Scholten, & van Aken, 2015a;Oliver, Berndsen, van Aken, & Scholten, 2015b;van Aken, Oliver, & Scholten, 2015;Oliver, Wieck, & Scholten, 2016). The distribution of emulsion droplets can be altered by aggregation or clustering of droplets by controlling the gelation kinetics of the matrix to tune the degree of aggregation (van Aken et al, 2015).…”

Section: Structure Heterogeneity Formation and Mechanical Properties mentioning

confidence: 99%

“…The clustering of emulsion droplets can increase gel strength by a factor of 2x (Oliver et al, 2015b). By engineering droplet distribution, mechanical properties of emulsion gels can be controlled allowing to maintain desired mechanical properties while reducing the content of the dispersed oil phase.…”

Section: Structure Heterogeneity Formation and Mechanical Properties mentioning

confidence: 99%

Moving from molecules, to structure, to texture perception

2017

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The two main food biopolymers, proteins and polysaccharides, are used in many foods to form structures that are the basis of product identity and quality. One of the main factors determining food quality is texture. A simplistic view of food is that molecules are assembled into structures, and the breakdown of structures during oral processing determines texture. There have been great advancements in understanding mechanisms for how proteins and polysaccharides assemble into structures, and factors determining the mechanical properties of the structures. In contrast, the understanding of how breakdown of structures during oral processing produces specific textural properties is still incomplete. Structuring processes based on proteinpolysaccharide mixtures and emulsion gels are evaluated regarding structure formation and texture perception. It is shown that these systems can be designed to modulate specific textural properties. Finally, future trends in this area are discussed.

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“…In many of these particle processes, the particle size and the particle concentration are key criteria for the process sequence and the product quality. For example, the stability, rheology, optical properties, mass transport, and reaction kinetics of emulsions are mainly influenced by the fineness of the droplets . Detailed knowledge of the fineness of the particulate systems is a key factor in order to be able to design efficient and economic processes as well as to describe the ongoing micro processes.…”

Section: Introductionmentioning

confidence: 99%

Investigations on the Capability of the Statistical Extinction Method for the Determination of Mean Particle Sizes in Concentrated Particle Systems

Schwarz

Ripperger

Antonyuk

2018

Part & Part Syst Charact

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Due to the fast growing number of processes involving particulate systems, simple and robust measurement techniques which enable an inline monitoring of the particle size and their concentration are urgently required, since this ensures control but also process optimization. In this work, an inline measurement technique based on the statistical extinction method is developed that provides a process monitoring for a wide range of particulate processes, such as dispersion processes and spray processes. The method allows the determination of the mean size and concentration for particle systems with the size larger than 1 µm. For this purpose, a light beam illuminates the particle system, whereby the fluctuating light intensity due to the particle movement through the light beam is detected. The statistical fluctuation of the signal can be related to a mean particle size and a particle concentration. Since concentrated particle systems cause effects that additionally influence the signal, such as multiple scattering, approaches are needed to reduce or eliminate these effects. In this work, an approach using a spatial frequency filter is applied. The experimental investigations reveal that the effects can be significantly reduced with the spatial frequency filter.

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Influence of droplet clustering on the rheological properties of emulsion-filled gels

Cited by 77 publications

References 25 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Moving from molecules, to structure, to texture perception

Investigations on the Capability of the Statistical Extinction Method for the Determination of Mean Particle Sizes in Concentrated Particle Systems

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