Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures

Sosa-Herrera, María Guadalupe; Berli, Claudio Luis Alberto; Martı́nez-Padilla, L.P.

doi:10.1016/j.foodhyd.2007.05.003

Cited by 44 publications

(18 citation statements)

References 30 publications

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“…The emulsifying capability of caseinate in the oil-in-water emulsions has been reported in the literature and explained as a result of its amphiphilic chemical characteristics (Fabra, Talens, & Chiralt, 2008a, 2008b2009;Sosa-Herrera, Berli, & Martínez-Padilla, 2008). In this sense, it is worth noting that casein is not a homogenous protein.…”

Section: Resultsmentioning

confidence: 94%

Sodium caseinate films containing linseed oil resin as oily modifier

2015

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Section: Resultsmentioning

confidence: 94%

Sodium caseinate films containing linseed oil resin as oily modifier

2015

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“…Based on the frequency sweep test, the G'' of all the samples were shown to increase in parallel with G' but at a relatively lower magnitude than G'. This finding implied the existence of a gel or network structure in all the emulsion samples [24,25]. However, these emulsions were weakly structured systems, as a consequence of the development of a three-dimensional network with rheological “units” linked by weak bonds [19].…”

Section: Resultsmentioning

confidence: 99%

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

et al. 2014

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Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-in-water emulsion products (C1, C2, C3, and C4). C3 exhibited the smallest droplet size of 3.25 µm. The pH for the emulsion samples ranged from 2.52 to 4.38 and thus were categorised as acidic. In a texture analysis, C2 was described as the most firm, very adhesive and cohesive, as well as having high compressibility properties. From a rheological viewpoint, all the emulsion samples exhibited non-Newtonian behaviour, which manifested as a shear-thinning property. The G'G'' crossover illustrated by the VCO emulsion in the amplitude sweep graph but not the other commercial samples illustrated that the VCO emulsion had a better mouthfeel. In this context, the VCO emulsion yielded the highest zeta potential (64.86 mV), which was OPEN ACCESSMolecules 2014, 19 9188 attributed to its strong repulsive forces, leading to a good dispersion system. C2 comprised the highest percentage of fat among all emulsion samples, followed by the VCO emulsion, with 18.44% and 6.59%, respectively.

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“…Some studies have shown that the use of polysaccharide in protein stabilized mixed oil‐in‐water emulsions increased their physical stability . The main functionality of polysaccharides in food emulsions is their ability to thicken the system, which reduces the creaming rate and enhances the textural properties of the emulsion .…”

Section: Introductionmentioning

confidence: 99%

Physical and oxidative stability of high fat fish oil‐in‐water emulsions stabilized with combinations of sodium caseinate and sodium alginate

Yeşiltaş

García‐Moreno

Sørensen

et al. 2017

Euro J Lipid Sci & Tech

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A systematic study was carried out in order to evaluate the physical and oxidative stability of high fat omega‐3 delivery fish oil‐in‐water emulsions stabilized with combinations of sodium caseinate (NaCas) and sodium alginate (NaAlg). The influence of three factors related to emulsion composition (fish oil content: 50, 60, and 70%; total amount of NaCas and NaAlg: 1.4, 2.1 and 2.8%; and ratio NaCas:NaAlg: 0.4, 1.2, and 2) on physical (droplet size, viscosity, and zeta potential) and oxidative (primary and secondary oxidation products) parameters was evaluated. It was possible to produce emulsions with a combination of NaCas and NaAlg, except when the ratio between NaAlg and aqueous phase was high (0.047 or 0.054). Viscosity of the emulsions significantly increased with increasing fish oil and total stabilizer content. Zeta potential was significantly affected by total stabilizer content. The content of primary oxidation products in the emulsions was very low (0.93 meq peroxides/kg oil). Secondary oxidation products were detected in small amounts (<60 ng/g emulsion). Even though the optimum formulation concerning physical parameters was suggested as 61.8% fish oil content, 1.4% total stabilizer, and 1.2 ratio NaCas:NaAlg by Box‐Behnken's design, the formulae 70%‐1.4%‐1.2 was decided due to high fish oil content's decreasing effect on droplet size and peroxide value. Practical applications: Physically and oxidatively stable high fat (50–70%) omega‐3 delivery fish oil‐in‐water emulsions are of high interest to food industry for the production of omega‐3 fortified products. Our results show the feasibility to stabilize high fat delivery fish oil‐in‐water emulsions using combinations of NaCas and NaAlg. As these emulsions had high amount of fish oil, food products can be enriched with smaller amounts of high fat emulsions when compared to low fat delivery emulsions. This results in minor changes of the product's original structure. Examples for enrichment of food products with omega‐3 are dressings, cream cheese, yoghurt, and mayonnaise. Optimization of emulsion composition which maximizes the physical and oxidative stabilities of high fat fish oil‐in‐water emulsions stabilized with combinations of sodium caseinate and sodium alginate.

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Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures

Cited by 44 publications

References 30 publications

Sodium caseinate films containing linseed oil resin as oily modifier

Sodium caseinate films containing linseed oil resin as oily modifier

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Physical and oxidative stability of high fat fish oil‐in‐water emulsions stabilized with combinations of sodium caseinate and sodium alginate

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