The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces

Munk, Merete B.; Erichsen, Henriette R.; Andersen, Mogens L.

doi:10.1016/j.jcis.2013.12.036

Cited by 33 publications

(18 citation statements)

References 29 publications

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“…Usually, partial coalescence is associated with displacement of protein from the globule interface to the serum phase by LMW‐emulsifiers . However, it was recently shown that protein is not displaced from fat globule interfaces by GMU, despite the tremendous enhancement of fat aggregation by addition of GMU . For emulsions containing LACTEM, caseinate was displaced from the interface to the serum phase, while combinations of LACTEM and GMU only lead to partial interfacial displacement of caseinate .…”

Section: Discussionmentioning

confidence: 99%

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Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

Munk

Andersen

2015

Euro J Lipid Sci & Tech

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Oil-in-water emulsions were made with five different triglyceride fats ranging from completely liquid oil to solid. Regardless of the type of dispersed fat, all emulsions were non-aggregated and had low viscosity when stabilized only by caseinate. Presence of lactic acid ester of monoglyceride (LACTEM) and unsaturated monoglyceride (GMU) caused solidification of emulsions made with fat with intermediate solid fat content (SFC), due to fat globule aggregation. The hardest and most compact fat globule network was obtained for emulsions based on hydrogenated palm kernel oil (HPKO). Although palm kernel oil (PKO) and palm oil (PO) resembled HPKO in terms of fatty acid (FA) composition and SFC, a lower strength of the fat globule network was obtained for emulsions based on PKO and PO. The dispersed fat phase should have intermediate SFC (simultaneous presence of liquid and solid fat) in order to induce fat globule aggregation in emulsions. This was demonstrated by emulsions made with either rapeseed oil (RO) and fully hydrogenated palm oil (FHPO), which remained stable and pourable despite the presence of LACTEM and GMU. Practical applications: This study emphasizes the important role of fat on the texture of O/Wemulsions. This knowledge is vital for the industry in order to control or avoid fat globule aggregation. For manufacturers striving for partial coalescence of emulsions to occur, it is necessary to use low-molecularweight emulsifiers and fat with intermediate solid fat content.

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Section: Discussionmentioning

confidence: 99%

“…Also, proteins might be involved in the destabilization of fat globules resulting in solidifications of emulsions. Based on recent studies, it was proposed that caseinate facilitated contact between fat globules, which occurred due to modifications of either the proteins or the dispersed fat crystals .…”

Section: Introductionmentioning

confidence: 99%

Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

Munk

Andersen

2015

Euro J Lipid Sci & Tech

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“…According to this assumption, the protein surface load should then be very high for emulsions with GMU due to the low level of proteins in the separated serum phase. However, based on spin probe experiments, it has been suggested that proteins also could be retained in the emulsion due to network formation, 18 which would violate the above-mentioned assumption. Furthermore, it was an issue of concern that the intense centrifugation could lead to globule collisions, causing additional aggregation and further protein release.…”

Section: Stability and Rheologicalmentioning

confidence: 99%

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

et al. 2014

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Low-molecular-weight (LMW) emulsifiers are used to promote controlled destabilization in many dairy-type emulsions in order to obtain stable foams in whippable products. The relation between fat globule aggregation induced by three LMW emulsifiers, lactic acid ester of monoglyceride (LACTEM), saturated monoglyceride (GMS), and unsaturated monoglyceride (GMU) and their effect on interfacial protein displacement was investigated. It was found that protein displacement by LMW emulsifiers was not necessary for fat globule aggregation in emulsions, and conversely fat globule aggregation was not necessarily accompanied by protein displacement. The three LMW emulsifiers had very different effects on emulsions. LACTEM induced shear instability of emulsions, which was accompanied by protein displacement. High stability was characteristic for emulsions with GMS where protein was displaced from the interface. Emulsions containing GMU were semisolid, but only low concentrations of protein were detected in the separated serum phase. The effects of LACTEM, GMS, and GMU may be explained by three different mechanisms involving formation of interfacial α-gel, pickering stabilization and increased exposure of bound casein to the water phase. The latter may facilitate partial coalescence. Stabilizing hydrocolloids did not have any effect on the LMW emulsifiers' ability to induce protein displacement.

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“…It was found in [97] that the entry of saturated mono-glycerides in the emulsion fat phase enables to form foam emulsion systems with high foaming capacity, high air phase dispersion, dense texture, whereas the use of unsaturated mono-glycerides leads to forming soft foam emulsion systems with few large air bubbles, which sediment faster while being stored. The studies in [98,99] made it evident that during the reconstitution and whipping of fat-containing mix powders, surfactants play an important part in destabilizing the emulsion, while protein is necessary to create the initial emulsion stability. Reconstituted whipped systems are mainly stabilized providing crystal fat at water/air interface [99,100].…”

Section: The Perception and Stabilization Of Foam Emulsionsmentioning

confidence: 99%

“…The studies in [98,99] made it evident that during the reconstitution and whipping of fat-containing mix powders, surfactants play an important part in destabilizing the emulsion, while protein is necessary to create the initial emulsion stability. Reconstituted whipped systems are mainly stabilized providing crystal fat at water/air interface [99,100]. It was proven in [98] that a part of the fat in spray-dried mix powers is overcooled.…”

Section: The Perception and Stabilization Of Foam Emulsionsmentioning

confidence: 99%

Food dispersion systems process stabilization. A review

et al. 2019

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Introduction. The overview is given to systematize information on the indicators, affecting the production and stabilization of foams and emulsions, for applying the existing regularities for more complex dispersed (polyphase) systems. Materials and methods. Analytical studies of the production and stabilization of foams and polyphase dispersed systems published over the past 20 years. The research focuses on the foams, emulsions, foam emulsion systems and the systems, being simultaneously foam, emulsion and suspension. Results and discussion. Though foams and emulsions have similarities and their production differs in the dispersion rate, determined by the rate of surfactants adsorption. Emulsifying is faster than foaming, therefore, the production of foam emulsions can be sequential only. Coalescence, as a destruction indicator, is typical of foams and emulsions alike, and it is determined by the properties of surfactants. Other indicators are determined by the features of the dispersion medium. The study systematized the factors, ensuring the stability of dispersion systems. The structural mechanical factor is effective in stabilizing foams and emulsions. It is implemented by the usage of proteins only, or solids with partial soaking, or a combination of proteins and low-molecular surfactants or a combination of proteins and polysaccharides. The structural mechanical factor for polyphase systems stabilization, in particular, for foam emulsions, is based on selecting surfactants to regulate rheological properties of interface adsorption layers, the sequence of dispersion phases, which ensures their spatial location in the food product. Conclusions. The rheological properties of interface adsorption layers, containing proteins, surfactants, polysaccharides and high viscosity of the dispersion medium play the vital part in ensuring the stability of food dispersion systems.

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The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces

Cited by 33 publications

References 29 publications

Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition

Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Food dispersion systems process stabilization. A review

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