Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions

Iqbal, Shahid; Hameed, Gulzar; Baloch, Musa Kaleem; McClements, David Julian

doi:10.1016/j.jfoodeng.2012.10.044

Cited by 17 publications

(15 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this section, we focus on heteroaggregation in O/W emulsions because these are normally the most suitable systems for utilization within the food industry. Nevertheless, it should be noted that heteroaggregation can also be induced in W/O emulsions containing oppositely charged water droplets, or in other types of colloidal suspensions, for example, air bubbles or biopolymer particles in water.…”

Section: Heteroaggregated Emulsionsmentioning

confidence: 99%

See 1 more Smart Citation

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Mao

McClements

2013

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

This article reviews the development and potential application of novel food-grade materials based on heteroaggregation of oppositely charged particles. These particles typically consist of a hydrophobic lipid core and an electrically charged emulsifier shell. Heteroaggregation leads to the formation of emulsion-based products that are highly viscous or gel-like at much lower droplet concentrations than in nonaggregated systems. Heteroaggregation may therefore be useful for developing food products with novel textural characteristics or for creating reduced-calorie versions of full fat foods. We give an overview of the principles of heteroaggregation, the relationship between emulsion microstructure and texture, and possible commercial applications of this method.

show abstract

Section: Heteroaggregated Emulsionsmentioning

confidence: 99%

“…We recently showed that heteroaggregation could also be induced in W/O emulsions . In this case, two W/O emulsions were prepared, one containing β‐Lg‐rich water droplets and the other containing LF‐rich oil droplets.…”

Section: Heteroaggregated Emulsionsmentioning

confidence: 99%

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Mao

McClements

2013

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…Protein, polysaccharide, and their mixture are known as fat mimetics, having distinct characteristics to mimic some of the physicochemical and rheological properties of the food products. These ingredients are water soluble food ingredients, called hydrocolloids, and are used individually or in mixed form to structure the lipid‐based products 9,11,12,59 …”

Section: Development Of Biopolymer‐based Reduced Fat Productmentioning

confidence: 99%

“…Therefore, the continuous phase of W/O emulsion can be designed by mixing vegetable oil with non‐ionic surfactant. A number of structural design principles have been emphasized to describe the dispersed and continuous phase fat level, fat interfacial and matrix effects on overall sensory perception and creaminess of the material 59,61–63 . Previously, the oil phase of W/O emulsions was prepared by dispersing strong lipophilic surfactant, polyglycerol polyricinoleate (PGPR) in soybean oil.…”

Section: Development Of Biopolymer‐based Reduced Fat Productmentioning

confidence: 99%

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

et al. 2020

Self Cite

View full text Add to dashboard Cite

Excess consumption of total and saturated fats is linked to the development of chronic diseases, such as obesity, heart disease, diabetes, and cancer. There is therefore considerable interest in the development of foods containing lower levels of total and saturated fats, but that still have the same desirable physicochemical and sensory characteristics as the original foods. Solid fats normally contribute a number of key functional attributes to foods due to their ability to form crystalline networks that alter texture (such as elasticity, plasticity, and spreadability) and appearance (such as opacity and creaminess). The aim of this review is to provide an overview and to discuss the potential applications of food proteins as fat structuring agents that may be able to offer some of the desirable attributes normally supplied by saturated and trans fats. Previous studies have shown that globular proteins (such as whey proteins) trapped inside water‐in‐oil emulsions form protein microspheres when they are thermally denatured, which leads to the creation of highly viscous or solid‐like lipid phases, having higher rheological properties. These protein microspheres may therefore be useful for the development of reduced fat margarines and spreads with reduced level of saturated/trans‐fat contents. © 2020 Society of Chemical Industry

show abstract

“…In general, the exploitation of protein aggregation and gelation occurs within bulk aqueous phases of food systems. Nevertheless, it has been demonstrated recently (Iqbal et al, 2013) that controlled aggregation of protein microspheres is useful also for structuring of lipid phases.…”

Section: Essential Principles Of Structure Formation and Stabilizationmentioning

confidence: 99%

Understanding Food Structures

Dickinson

2014

Food Structures, Digestion and Health

View full text Add to dashboard Cite

Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions

Cited by 17 publications

References 21 publications

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Modulation of food texture using controlled heteroaggregation of lipid droplets: Principles and applications

Protein microspheres as structuring agents in lipids: potential for reduction of total and saturated fat in food products

Understanding Food Structures

Contact Info

Product

Resources

About