Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

Munk, Merete B.; Marangoni, Alejandro G.; Ludvigsen, Hanne; Norn, Viggo; Knudsen, Jes C.; Risbo, Jens; Ipsen, Richard; Andersen, Mogens L.

doi:10.1016/j.foodres.2013.09.001

Cited by 47 publications

(35 citation statements)

References 24 publications

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“…The mean values of the equivalent diameters are between 1.2 − 1.4 µm, as seen in table 2. These distributions closely resemble previously reported distributions of the fat globule sizes using dynamic light scattering [23,24]. Since these latter were measured on control PKO emulsions without added LACTEM or GMU, the present findings in panel b) support the hypothesis of partial coalescence.…”

Section: Aggregatessupporting

confidence: 90%

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

et al. 2016

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As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable nondestructive 3D imaging techniques with submicron resolution.We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.

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Section: Aggregatessupporting

confidence: 90%

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

et al. 2016

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“…Good air-absorbing ability was especially important to products such as cakes so that for baked goods with fluffy and soft taste, a stronger air-absorbing ability was better. [18] As shown in Fig. 3, the results of air-absorbing ability were similar to those of water-absorbing ability.…”

Section: Effects Of Emulsifiers On Water-absorbing and Air-absorbing supporting

confidence: 69%

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Wei

Liu

et al. 2017

International Journal of Food Properties

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In order to broaden the use of chicken fat (CF), a new shortening was developed using stearin fractions of CF as a raw material. The CF was mixed with different base oils, and the compatibility, plasticity, and polymorphism of the mixture were analyzed. The influence of emulsifiers on the waterabsorbing and air-absorbing abilities, and rheology of the CF-based shortening was studied. The mixtures of CF with palm oil at a mass ratio of 7:3 and CF with beef tallow at a mass ratio of 5:5 exhibited good compatibility, plasticity for baking, and crystal structure. By analysis of water-absorbing and air-absorbing abilities, the optimal amount of emulsifiers in both mixtures was determined as 1%, and the ratios of distilled monostearate, SPAN 60, and lecithin were determined to be 0.45:0.45:0.1 and 0.45:0.1:0.45 in the mixtures of CF with palm oil and CF with beef tallow, respectively. Different emulsifiers had significant effects on the rheological properties of CF-based shortenings. In addition, mixed emulsifiers had greater effects on the water-absorbing and air-absorbing abilities of the shortening than single emulsifier.

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“…However, application of GMU to the control mix made with coconut fat converted the mix into a viscous paste hindering the mix from flowing into the freezing cylinder of the soft serve freezer. Such a spontaneous conversion of fluid emulsions into a viscous paste has previously been attributed to fat globule network formations (Munk et al., ; Munk et al., ) as visualized in three dimensions using X‐ray tomography (Nielsen et al., ). Instead saturated mono‐diglyceride was used as emulsifier for the reference ice cream mixes made with coconut fat, which is important to keep in mind when comparing the physical characteristics.…”

Section: Resultsmentioning

confidence: 91%

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Munk

Gustavsson³

et al. 2018

Journal of Food Science

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Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.

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Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

Cited by 47 publications

References 24 publications

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Functional properties of chicken fat-based shortenings: Effects of based oils and emulsifiers

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

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