Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions

Ishibashi, Chinami; Hondoh, Hironori; Ueno, Satoru

doi:10.1016/j.foodres.2016.09.012

Cited by 29 publications

(27 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Most laboratory shear flow tests on fractures have focused on force-driven fracture slip using direct shear design (Esaki et al, 1999;Gutierrez et al, 2000;Li et al, 2008;Olsson & Barton, 2001;Olsson & Brown, 1993;Park et al, 2013;Samuelson et al, 2009;Yeo et al, 1998) or have manually displaced the fractured specimen to represent fracture slip (Chen et al, 2000;Crawford et al, 2017;Durham & Bonner, 1994;Fang et al, 2017;Hofmann et al, 2016;Ishibashi et al, 2016;Vogler et al, 2016;Zhang et al, 2013). The observations in most of these tests have been used to prove that fracture self-propping and associated permeability increase can be obtained by fracture shearing.…”

Section: Introductionmentioning

confidence: 99%

Injection‐Induced Shear Slip and Permeability Enhancement in Granite Fractures

2018

View full text Add to dashboard Cite

Shear stimulation, so‐called hydroshearing, is believed to reactivate critical or near‐critical preexisting fractures by pressurized fluid injection, causing them to slip and dilate for economic production from geothermal and unconventional petroleum reservoirs. However, little or no experiments have been conducted to directly probe the coupled hydromechanical responses and permeability evolution during fracture shearing. In this paper, we present the results of novel injection‐induced shear tests on cylindrical granite samples each containing a single tensile or saw cut fracture. The shear test on rough fractures demonstrates that retainable permeability enhancement can be achieved through dilatant shear slip. The characteristic stick‐slip behavior of the fracture during shearing is also observed. Fracture aperture controlled by effective normal stress dominates the fluid flow in stick state, while in slip state, the major contributor to production increase is the irreversible normal dilation caused by fracture shear slip. The experimental data show that depending on the fracture roughness, the fracture slip process includes two quasi‐static slip intervals with a slip velocity of ~10−9 to ~10−6 m/s and a dynamic slip interval with a slip velocity of ~10−7 to ~10−5 m/s. The fracture slip correlates well with the associated stress relaxation: a faster fracture slip induces a quicker stress relaxation, and vice versa. The influence of surface roughness on the hydromechanical responses during fracture shearing and the shear‐induced asperity degradation are also studied. The various experimental observations on rough and smooth fractures clearly indicate that the key component to shear stimulation is fracture self‐propping by asperities.

show abstract

Section: Introductionmentioning

confidence: 99%

Injection‐Induced Shear Slip and Permeability Enhancement in Granite Fractures

2018

View full text Add to dashboard Cite

show abstract

“…The time needed for destabilization to begin, known as the induction time, also depends on the temperature. Oils with longer induction times produced mayonnaise with longer-term stability (Magnusson et al, 2011;Miyagawa et al, 2016;Ishibashi et al, 2016). The induction times of some vegetable oils are shown in Table 1.…”

Section: Factors Related To Freeze-storage 221 Oil Type and Composmentioning

confidence: 99%

“…The freeze storage temperature and time for food emulsion depends on the needs of the producer or user. Ishibashi et al (2016) showed that the stability differed with freezing temperature (-15, -20, and -30 ) using a model mayonnaise-type O/W emulsion composed of canola and soybean oils. The stability at -15 was higher than that at -30 .…”

Section: Freezing Temperaturementioning

confidence: 99%

“…©2018 Reviews in Agricultural Science kinetics, crystal location (at the interface or deeper inside the droplet), and crystal growth (leading to a single crystal mass or a number of small crystals) of the dispersed lipid phase Ishibashi et. al., 2016;Rousseau, 2000).…”

Section: Fat Crystalsmentioning

confidence: 99%

“…As research into the freeze-thaw stability of mayonnaise-type emulsions is limited, we have also cited published research on the freeze-thaw stability of other O/W emulsions. Mayonnaise contains higher oil phase volume fraction than other food emulsions, so it destabilize through coalescence while others destabilize through gravitational separation, flocculation, partial coalescence, phase inversion and Ostwald ripening (Ishibashi et al, 2016;van Aken et al, 2003;Tcholakova et al, 2006). Usually, mayonnaise stability is dependent on the composition and environmental conditions.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Factors Affecting Mayonnaise Destabilization During Freezing

Shariful

Katsuno

Nishizu

2018

RAS

View full text Add to dashboard Cite

Mayonnaise is a semisolid oil-in-water (O/W) emulsion comprising vegetable oil as the oil phase and an acidifying ingredient (vinegar), egg yolk (emulsifying agent), salt, flavor, and sweetener as the water phase (Maud et al., 1999). In regular mayonnaise, oil accounts for approximately 75% or more of the total volume (Depree and Savage, 2001). Mayonnaise is widely consumed with other foods to improve their palatability and desirability. Food O/W emulsions, such as mayonnaise, sauces, and beverages, require freezing to improve their shelf life (Degner et al., 2013; Magnusson et al., 2011) or are commercially supplied as frozen foods (Ishibashi et al., 2016). Destabilization and phase separation are problems associated with the freeze storage of mayonnaise and other O/W emulsions. The breakdown of emulsion-based foods prior to consumption is undesirable, generating negative quality attributes, such as an undesirable appearance, texture, or flavor, with separation into two distinct phases decreasing consumer acceptance and overall liking. All emulsions are thermodynamically unstable systems that can breakdown through a variety of physicochemical processes, such as coalescence and partial coalescence, depending on their compositions, microstructures, and environmental stresses (McClements, 1999). Proneness to coalescence is a function of lipid composition, solid fat content (SFC), emulsifier type, particle size,

show abstract

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

et al. 2020

View full text Add to dashboard Cite

Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water‐in‐oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid‐like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans‐fat contents. © 2020 Society of Chemical Industry

show abstract

Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions

Cited by 29 publications

References 27 publications

Injection‐Induced Shear Slip and Permeability Enhancement in Granite Fractures

Injection‐Induced Shear Slip and Permeability Enhancement in Granite Fractures

Factors Affecting Mayonnaise Destabilization During Freezing

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

Contact Info

Product

Resources

About