Liquid Crystalline Phases in the Structuring of Food Products

Heertje, I.; Roijers, Eli C.; Hendrickx, H.

doi:10.1006/fstl.1998.0369

Cited by 107 publications

(119 citation statements)

References 11 publications

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“…DATEM (diacetyl tartaric acid ester of mono/diglycerides) was employed as a cosurfactant: acquired from Quest International it is named Admul DATEM 1935, obtained from Danisco it is called Panodan FDPK. This cosurfactant has a very broad molecular distribution (7,22).…”

Section: Ingredientsmentioning

confidence: 99%

“…1) display a polymorphic behavior in water which has been described elaborately in the literature (1,(4)(5)(6). This behavior has been turned into an effective method to structure low fat food products, in particular spreadable products (7,8). The crux of this so-called waterstructuring method is the crystallization of monoglycerides in water from the lamellar liquid-crystalline state (L α ), through the α-gel, to the so-called coagel state, where the monoglyceride molecules have formed plate-like β-crystals in water.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological Characterization, Crystallization, and Gelation Behavior of Monoglyceride Gels

Sein

Verheij

Agterof

2002

Journal of Colloid and Interface Science

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Section: Ingredientsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Rheological Characterization, Crystallization, and Gelation Behavior of Monoglyceride Gels

Sein

Verheij

Agterof

2002

Journal of Colloid and Interface Science

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“…As already explained in the Introduction, monoacylglycerols are used in combination with water for some food applications [12][13][14]. Monoacylglycerols could interact with water with the formation of liquid crystalline phases (also called mesomorphic phases) under certain conditions; so possibly the addition of water to a system with monoacylglycerols will affect the SFC profile of the monoacylglycerol-containing samples.…”

Section: Influence Of Water On the Sfc Of Monoacylglycerolsmentioning

confidence: 99%

“…For certain ratios of monoacylglycerol and water and under certain temperature conditions, different mesomorphic phases could be formed, which are characterized by a behavior between the liquid and the solid phase. Heertje et al [13] explain the application of liquid crystalline phases, based on blends of monoacylglycerols and water, in the structuring of food products. Also in this study, commercial saturated monoacylglycerols are used.…”

Section: Introductionmentioning

confidence: 99%

Fat structuring with partial acylglycerols: Effect on solid fat profiles

Vereecken

Foubert

Meeussen³

et al. 2009

Euro J Lipid Sci & Tech

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The solid fat content (SFC) profiles of monoacylglycerol-containing blends were determined. Firstly, the effect of the amount of saturated fatty acids was studied by a variation of the amount of saturated and unsaturated monoacylglycerols. As expected, the SFC profile decreases for a decreasing level of saturated fatty acids. For the subsequent experiments, the level of saturated fatty acids was set to 30%, a standard used by health organizations. The effect of the chain length of the monoacylglycerols, e.g. ratio of palmitic versus stearic acid, was investigated by a variation of the type of saturated monoacylglycerol. By this, the SFC profile at higher temperatures could be modified. A modification of the SFC profile at lower temperatures was obtained by a variation of the type of unsaturation (i.e. monounsaturated versus diunsaturated fatty acids). Substituting monoacylglycerols with diacylglycerols also gives a reduction of the SFC profile at lower temperatures. By selecting the right blend of monoacylglycerols, the preferred SFC profile could be obtained. Finally, the effect of water was demonstrated, giving different results for systems with unsaturated and systems with saturated monoacylglycerols. Water reduced the SFC value of systems with unsaturated monoacylglycerols, while it increased the SFC value of systems with saturated monoacylglycerols at certain temperatures.

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“…Figure 12 shows an x -y slice of a 3-D confocal image of a monoglyceride. 32,33 This monoglyceride has been used as an alternative to fat in structuring water in margarinelike spreads. The monoglyceride forms a microscopic house-of-cards-like structure in which the water is contained.…”

Section: Background Estimationmentioning

confidence: 99%

Background estimation in nonlinear image restoration

Kempen

Vliet

2000

J. Opt. Soc. Am. A

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One of the essential ways in which nonlinear image restoration algorithms differ from linear, convolution-type image restoration filters is their capability to restrict the restoration result to nonnegative intensities. The iterative constrained Tikhonov-Miller (ICTM) algorithm, for example, incorporates the nonnegativity constraint by clipping all negative values to zero after each iteration. This constraint will be effective only when the restored intensities have near-zero values. Therefore the background estimation will have an influence on the effectiveness of the nonnegativity constraint of these algorithms. We investigated quantitatively the dependency of the performance of the ICTM, Carrington, and Richardson-Lucy algorithms on the estimation of the background and compared it with the performance of the linear Tikhonov-Miller restoration filter. We found that the performance depends critically on the background estimation: An underestimation of the background will make the nonnegativity constraint ineffective, which results in a performance that does not differ much from the Tikhonov-Miller filter performance. A (small) overestimation, however, degrades the performance dramatically, since it results in a clipping of object intensities. We propose a novel general method to estimate the background based on the dependency of nonlinear restoration algorithms on the background, and we demonstrate its applicability on real confocal images.

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Liquid Crystalline Phases in the Structuring of Food Products

Cited by 107 publications

References 11 publications

Rheological Characterization, Crystallization, and Gelation Behavior of Monoglyceride Gels

Rheological Characterization, Crystallization, and Gelation Behavior of Monoglyceride Gels

Fat structuring with partial acylglycerols: Effect on solid fat profiles

Background estimation in nonlinear image restoration

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