Mapping of ice cream formulation using front-face fluorescence spectroscopy

Granger, C.; Costa, João Pinto da; Toutain, Jean; Barey, P.; Cansell, Maud

doi:10.1016/j.idairyj.2005.06.007

Cited by 15 publications

(8 citation statements)

References 21 publications

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“…Front-face fluorescence spectroscopy is based on obtaining emission spectra of tryptophan from which it can be deduced whether the protein tryptophan residues are in a hydrophilic or hydrophobic environment. , Emission spectra in the range of 310–380 nm were fitted to Gaussian distributions, and the wavelengths of the peak positions (λ max ) were registered. A plot of λ max against the concentration of caseinate in the serum obtained by centrifugation on day 0 gave a linear correlation for emulsions with LACTEM and GMS (Figure ), showing high concentration of caseinate in aqueous serum corresponded to high λ max .…”

Section: Resultsmentioning

confidence: 99%

“…It has also been established that tryptophan in hydrophilic and hydrophobic environments yields peaks in emission spectra at 333 and 319 nm, respectively. 33,34 A larger proportion in hydrophilic environment would consequently shift λ max to a higher value. The firm emulsions containing 0.3− 1.0 wt % GMU diverged from the linear correlation (Figure 4).…”

Section: Stability and Rheologicalmentioning

confidence: 99%

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Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

et al. 2014

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Low-molecular-weight (LMW) emulsifiers are used to promote controlled destabilization in many dairy-type emulsions in order to obtain stable foams in whippable products. The relation between fat globule aggregation induced by three LMW emulsifiers, lactic acid ester of monoglyceride (LACTEM), saturated monoglyceride (GMS), and unsaturated monoglyceride (GMU) and their effect on interfacial protein displacement was investigated. It was found that protein displacement by LMW emulsifiers was not necessary for fat globule aggregation in emulsions, and conversely fat globule aggregation was not necessarily accompanied by protein displacement. The three LMW emulsifiers had very different effects on emulsions. LACTEM induced shear instability of emulsions, which was accompanied by protein displacement. High stability was characteristic for emulsions with GMS where protein was displaced from the interface. Emulsions containing GMU were semisolid, but only low concentrations of protein were detected in the separated serum phase. The effects of LACTEM, GMS, and GMU may be explained by three different mechanisms involving formation of interfacial α-gel, pickering stabilization and increased exposure of bound casein to the water phase. The latter may facilitate partial coalescence. Stabilizing hydrocolloids did not have any effect on the LMW emulsifiers' ability to induce protein displacement.

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Section: Resultsmentioning

confidence: 99%

Section: Stability and Rheologicalmentioning

confidence: 99%

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

et al. 2014

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“…Front face fluorescence was performed on ice cream preparations for their characterization. The spectra were taken in the tryptophan region (excitation 290 nm emission 300–360 nm) and principal component analysis and discriminant analysis (PCA‐DA) as well as PLS‐DA were performed to reach a clear discrimination of protein and fat by their type and source in different ice cream formulations 87.…”

Section: Fluorescence Spectroscopymentioning

confidence: 99%

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

et al. 2016

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The food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex. In this contribution, the characteristics of food manufacturing are presented. The potential of optical process analyzers based on NIR, fluorescence, and Raman spectroscopy as well as on digital image analysis is demonstrated. These process analyzers can provide important information on raw materials, intermediate and end products, and improve the automation grade of production processes.

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“…Die Spektren wurden im Bereich der Tryptophan‐Emission (300 – 360 nm, Anregung 290 nm) gemessen. Um eine klare Unterscheidung von Eiscremerezepturen mit Proteinen und Fetten verschiedener Art und Herkunft zu ermöglichen, wurden die PCA‐ und die PLS‐Diskriminanzanalyse zur Auswertung herangezogen 84.…”

Section: Fluoreszenz‐spektroskopieunclassified

Optische Prozessanalysatoren für die Lebensmittelindustrie

Zettel

Ahmad

Hitzemann

et al. 2016

Chemie Ingenieur Technik

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Die Innovationsfreude der Lebensmittelindustrie wird als gering eingestuft, obgleich sie in Deutschland die viertgrößte Industriebranche darstellt. Jedoch sind die Herausforderungen in der Lebensmittelindustrie deutlich größer als zum Beispiel in der chemischen Industrie. Die Rohstoffe sind meist komplexer und an ihre Verarbeitung werden zumeist höhere Anforderungen gestellt. Am Beispiel von optischen Messverfahren wird das Potenzial der Prozessanalytik zur Bereitstellung von Informationen über Rohstoffe, Zwischen-und Endprodukte von Lebensmittelherstellungsprozessen dargestellt. Optical Process Analyzers in the Food IndustryThe innovation enthusiasm of the food industry is considered to be low, although it is the fourth largest industrial sector in Germany. However, the challenges in the food industry are significantly larger than for example in the chemical industry. The raw materials are usually more complex and higher demands are usually placed on their processing. Using the example of optical measurement methods, the potential of process analytics to provide information on raw materials, intermediate and end products is demonstrated for food production processes.

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Mapping of ice cream formulation using front-face fluorescence spectroscopy

Cited by 15 publications

References 21 publications

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

Optische Prozessanalysatoren für die Lebensmittelindustrie

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