Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Lobato‐Calleros, C.; Sosa-Pérez, A.; Rodríguez-Tafoya, J.; Sandoval-Castilla, O.; Pérez‐Alonso, C.; Vernon‐Carter, E.J.

doi:10.1016/j.lwt.2008.01.006

Cited by 96 publications

(59 citation statements)

References 19 publications

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“…These results are indicative that the selection, concentration and proportion of the low-molecular weight emulsifiers was adequate (Rodríguez-Huezo et al, 2004;Lobato-Calleros et al, 2008). Nevertheless, the primary emulsions in the (W 1 /O/W 2 ) SW and (W 1 /O/ W 2 ) CSW double emulsions showed completely different droplet size changes with time.…”

Section: Sweet Whey As Emulsifying Agent Of W 1 /O/w 2 Emulsionsmentioning

confidence: 87%

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Pimentel-González

Campos‐Montiel

Lobato‐Calleros

et al. 2009

Food Research International

Self Cite

143

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Section: Sweet Whey As Emulsifying Agent Of W 1 /O/w 2 Emulsionsmentioning

confidence: 87%

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Pimentel-González

Campos‐Montiel

Lobato‐Calleros

et al. 2009

Food Research International

Self Cite

143

View full text Add to dashboard Cite

“…87 In the intervening period, various different types of food protein emulsifiers have been employed in the stabilization of double emulsions, including sodium caseinate, 53,64,68,69,72,73,[88][89][90] gelatin, 66,91 BSA 63 and whey protein isolate 92 and also some hydrocolloid emulsifiers such as gum arabic 71,93 and hydrophobically modified starch. 30 Attempts have also been made to stabilize the outer droplets of double emulsions with various soluble polysaccharides 84,85,94,95 acting as thickening/gelling agentsProtein concentration (wt%) Yield (%) pectin, carrageenan, alginate, xanthan, gellan, locust bean gum and carboxymethylcellulose-and also using colloidal particles of microcrystalline cellulose. 96,97 The presence of a hydrocolloid such as maltodextrin or gum arabic in the external aqueous phase is essential for a W/O/W emulsion that is to be converted into microcapsules by spray drying.…”

Section: Stabilization Of Outer Droplets Of W/o/w Emulsions By Biopolmentioning

confidence: 99%

Double Emulsions Stabilized by Food Biopolymers

2010

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Double emulsions of the water-in-oil-in-water (W/O/W) type have application in the formulation of reduced-fat food products and as vehicles for encapsulation and delivery of nutrients during food digestion. Progress in the development of stable double emulsions for food use is dependent on replacing small-molecule emulsifiers and synthetic polymeric stabilizing agents by food-grade ingredients. Of particular value for conferring the required functionality are food proteins and polysaccharides. This review describes how these biopolymers have been successfully incorporated into the internal and external aqueous phases of W/O/W emulsions to improve the stability and yield of model systems. Recent advances in the use of protein-polysaccharide conjugates and complexes for the stabilization of the outer droplets of W/O/W emulsions are highlighted.

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“…Pembuatan keju rendah lemak dapat dilakukan dengan tiga pendekatan: 1) teknik pengolahan, 2) penggunaan kultur starter, 3) penggunaan bahan tambahan seperti stabilizer dan fat replacer 5 .Beberapa penelitian telah dilakukan untuk memperoleh keju rendah lemak antara lain dengan mengganti bahan dasar pembuatan keju dari susu murni berkadar lemak tinggi menjadi bahan yang mengandung lemak dari formulasi emulsi minyak nabati dengan susu skim 8 , whey dalam susu skim 9 , atau penggunaan fat replacer (lemak pengganti) untuk menghasilkan keju yang bersifat setara dengan keju padat lemak 10 .…”

Section: Pendahuluanunclassified

Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

Juniawati¹,

Usmiati²,

Damayanthi³

2017

Jurnal Pasca

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ABSTRAKKeju rendah lemak merupakan produk olahan susu yang potensial dikembangkan untuk memenuhi permintaan masyarakat terhadap pangan yang menyehatkan. Modifikasi bahan baku susu merupakan salah satu teknologi pengolahan keju rendah lemak untuk memperbaiki karakteristik fisik keju rendah lemak. Penelitian ini bertujuan untuk mempelajari pengaruh modifikasi bahan baku susu terhadap karakteristik fisiko kimia keju rendah lemak. Modifikasi bahan baku susu sebagai perlakuan terdiri dari 5 formula yaitu penurunan lemak susu 60% (A1), emulsi minyak jagung dalam susu skim (A2), emulsi minyak jagung dengan dispersi whey protein concentrate (WPC) dalam susu skim (A3), emulsi W1/O/W2 dalam susu skim (A4), emulsi minyak jagung dalam susu skim dan penambahan probiotik(A5). Setiap proses pembuatan keju untuk masing-masing perlakuan dilakukan dalam skala 20 liter susu. Penelitian ini menggunakan rancangan acak kelompok dengan dua ulangan. Data hasil penelitian diolah dengan menggunakan sidik ragam, dengan uji perbedaan Duncan. Keju rendah lemak dalam penelitian ini dihasilkan dari formula A3 yaitu campuran emulsi minyak jagung dengan dispersi whey protein concentrate dalam susu skim (kadar lemak 24,59% bk). Keju rendah lemak A3 memiliki rendemen 7,71%, tingkat kekerasan 171,45gf, kadar air 48,98%, kadar protein 27,35 %, kadar lemak 12,25 %, kalsium 328,91 mg/100g, fosfor 16,31 mg/100g, dan NaCl 1,21%. Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%, protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.

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Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

Cited by 96 publications

References 19 publications

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Double Emulsions Stabilized by Food Biopolymers

Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

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