Novel plant-based cream cheese: A tribology perspective

michel, Sarah; Scheermeijer, Roos; Ambühl, Mark E.; Farrés, Isabel Fernández

doi:10.1016/j.jfoodeng.2022.111172

Cited by 21 publications

(8 citation statements)

References 36 publications

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“…Another reason we used oil-in-water emulsions as model systems is because they are inherently multiphasic systems that have compositions and structures that can be designed to represent a broad range of plant-based foods [18][19][20][21] . Previous researchers have already highlighted the potential of nanoemulsion technology to improve the dispersibility and stability of natural colorants [22][23][24] .…”

Section: Introductionmentioning

confidence: 99%

Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions

Wannasin

McClements

2022

Food Biophysics

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Plant-based foods should mimic the appearance of the animal-based ones they are designed to replace, such meat, seafood, egg, milk, and their products. Each food is required to have speci c optical properties, such as color and opacity, which depend on the selective absorption and scattering of light. In this study, oil-in-water emulsions containing plant-derived pigments were used as model plant-based foods. The pigments were selected to represent the three primary colors: turmeric (yellow), red beet (red), and butter y pea ower (blue). We then investigated the impact of pigment and oil droplet characteristics on the optical properties of the model emulsions, including pigment type and concentration, and droplet size and concentration. Re ectance spectroscopy and colorimetry (L*, a*, b* values) were used to quantify the impact of these parameters on the optical properties of the emulsions. The chromaticness of the emulsions increased with increasing colorant concentration, increasing droplet size, and decreasing droplet concentration due to greater light absorption. The lightness of the emulsions increased with decreasing colorant concentration, decreasing droplet size, and increasing droplet concentration due to greater light scattering. This study provides a better understanding of the factors in uencing the optical properties of plant-based foods, which could be used to optimize their appearances, thereby increasing consumer acceptance.

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Section: Introductionmentioning

confidence: 99%

Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions

Wannasin

McClements

2022

Food Biophysics

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“…The underlying mechanism identified is the lower stability against coalescence of oil droplets with high SFC, leading to the formation of a fatty coating on the oral and tribological surfaces which enhances lubrication (Dresselhuis et al, 2008). On the other hand, Michel et al (2022) observed that plant-based cream cheese emulsions made with shea stearin have a higher friction coefficient at lower temperatures (37-50 C) due to the presence of irregular crystals. However, it is important to note that in the study from Michel et al (2022), the friction of the emulsions was measured from cold to hot temperatures, whereas in the present study, friction at the selected temperatures was measured prior to the complete melting of the oil samples.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, Michel et al (2022) observed that plant-based cream cheese emulsions made with shea stearin have a higher friction coefficient at lower temperatures (37-50 C) due to the presence of irregular crystals. However, it is important to note that in the study from Michel et al (2022), the friction of the emulsions was measured from cold to hot temperatures, whereas in the present study, friction at the selected temperatures was measured prior to the complete melting of the oil samples. We hypothesize that the temperature history of fats can impact their tribological properties due to the presence of different types of crystals.…”

Section: Discussionmentioning

confidence: 99%

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Tecuanhuey,

Girardi,

Corrà

et al. 2024

Journal of Texture Studies

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Tribology is the science of measuring friction between surfaces. While it has been widely used to investigate texture sensations of food applications, it is seldom applied in pure edible oil systems. In this research, we measured friction, viscosity, and solid fat content (SFC) of nine vegetable oils at 30 and 60°C. Polarized static microscopy was used to assess crystal formation between 60 and 30°C. Descriptive sensory analysis and quantification of oral oil coatings were performed on the oils at 60°C. Expressing the friction factor of oil over the Hersey number (calculated using high sheer‐viscosity values) showed no differences in friction between 30 and 60°C, except for shea stearin. Static microscopy revealed crystallization occurred at 30°C for shea stearin, whereas no or few crystals were present for other oils. At 30°C, friction at 1 × 10−2 m/s showed an inverse correlation with SFC (R = −0.95) and with high shear rate viscosity (R = −0.84), as well as an inverse correlation (R = −0.73) with “oily mouthcoating” perception. These results suggest that friction could be a predictor of fat‐related perceptions of simple oil systems. Additionally, we hypothesize that the presence of crystals in oils could lower friction via a ball‐bearing lubrication mechanism.

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“…On the other hand, emulsion gel was also employed to create plant-based cheese analogs of various types, including soft, semi-hard, and spreadable cheeses [96,113,114,121,122]. In this regard, several important properties of plant-based cheese analogs were identified by Grossmann and McClements [121], such as texture, meltability, shreddability, and aroma.…”

Section: Dairy Alternativesmentioning

confidence: 99%

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

Yiu

Liang

Mukhtar

et al. 2023

Gels

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Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.

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Novel plant-based cream cheese: A tribology perspective

Cited by 21 publications

References 36 publications

Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions

Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions

Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology

Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications

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