Thermal behavior of emulsions manufactured with soy protein ingredients

Ryan, Michael P.; McEvoy, E.; McSweeney, Séamus L.; O’Callaghan, D. J.; Fitzgerald, Richard J.

doi:10.1016/j.foodres.2008.07.004

Cited by 9 publications

(9 citation statements)

References 25 publications

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“…2b,c; Table 1). It is known that Ca 2þ is highly effective to induce aggregation of storage soy proteins (Appu Rao & Narasinga Rao, 1975;Pathomrungsiyounggul et al, 2007Pathomrungsiyounggul et al, , 2010Ryan et al, 2008;Yacizi et al, 1997). Hence, the similar effect of both calcium salts could be explained by a variety of different mechanisms.…”

Section: Resultsmentioning

confidence: 99%

“…The difficulty of adding calcium to soymilk lies on the fact that soy protein and phospholipids are highly sensitive to divalent ions (Appu Rao & Narasinga Rao, 1975;Pathomrungsiyounggul, Grandison, & Lewis, 2007;Wagner & Tom as, 2007;Whittinghill, Norton, & Proctor, 2000). Indeed, the soy protein aggregation by heating is noticeably enhanced by salt inclusion (Ryan, McEvoy, McSweeney, O'Callaghan, & FitzGerald, 2008). The formulation of heat-stable soymilk and soy beverages include the addition of insoluble calcium salts, the decrease of calcium ion activity by addition of organic calcium salts, the addition of calcium sequestering agents and the encapsulation of divalent ion with membrane systems (Pathomrungsiyounggul, Lewis, & Grandison, 2010;Yazici, Alvarez, Mangino, & Hansen, 1997).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Márquez

Salvatore

Otero

et al. 2015

LWT - Food Science and Technology

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Márquez

Salvatore

Otero

et al. 2015

LWT - Food Science and Technology

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

“…The d 43 increase was also observed at high dispersion speed (3,000 rpm), indicating that there was also an increase of the individual droplets size by coalescence; this change can be appreciated by optical microscopy (Fig 5e,f). Ryan et al (2008) reported that the addition of calcium leads to decreased heat coagulation times in emulsions stabilized with soybean proteins. Thus, the pasteurization would induce the interaction of the calcium released toward the continuous aqueous phase with the soybean proteins at the interface, leading to the flocculation and coalescence of w/o droplets.…”

Section: Pasteurization Assaysmentioning

confidence: 99%

Rheology of Double (W/O/W) Emulsions Prepared With Soybean Milk and Fortified With Calcium

Márquez

Wagner

2010

Journal of Texture Studies

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The objective of this work was to study the rheological behavior of water‐in‐oil‐in‐water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution. PRACTICAL APPLICATIONS This article deals with the formulation of novel calcium‐fortified food emulsions prepared with soybean milk and sunflower oil. Because calcium needs to be isolated from soybean milk components (proteins and phospholipids), we proposed to include calcium salts in the internal aqueous phase of a water‐in‐oil‐in‐water (w/o/w) emulsion. The practical applications of this research could include the formulation of low lipid content emulsions and the isolation of a component which is incompatible with the continuous aqueous phase. Particularly, this work leads to the understanding of how the inclusion of calcium salts in the internal aqueous phase of a w/o/w emulsion prepared with soybean milk affects the rheology and microstructure of the system. The results led to the conclusion that these emulsions can work as a whipped dairy cream substitute with vegetal components, low lipid content and important calcium contribution.

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“…The stability of coconut milk could be increased by adding emulsifiers and homogenizing to reduce the particle size. Other types of plant-based milk substitutes have also been shown to be unstable to aggregation and creaming when the pH is around the protein's isoelectric point, when the mineral levels are high, or when they are subjected to heating due to similar reasons, e.g., those stabilized by soy proteins [52,53], lentil, pea, or faba bean proteins [41]. The impact of protein type and location on the oxidative stability of plant-based emulsions containing flaxseed oil has been investigated [42].…”

Section: Examples Of Instability In Plant-based Milk Substitutesmentioning

confidence: 99%

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

McClements

2020

Foods

144

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Consumers are increasingly interested in decreasing their dietary intake of animal-based food products, due to health, sustainability, and ethical concerns. For this reason, the food industry is creating new products from plant-based ingredients that simulate many of the physicochemical and sensory attributes associated with animal-derived foods, including milk, eggs, and meat. An understanding of how the ingredient type, amount, and organization influence the desirable physicochemical, sensory, and nutritional attributes of these plant-based foods is required to achieve this goal. A potential problem with plant-based diets is that they lack key micronutrients, such as vitamin B12, vitamin D, calcium, and ω-3 fatty acids. The aim of this review is to present the science behind the creation of next-generation nutritionally fortified plant-based milk substitutes. These milk-like products may be formed by mechanically breaking down certain plant materials (including nuts, seeds, and legumes) to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. A brief overview of the formulation and fabrication of plant-based milks is given. The relationship between the optical properties, rheology, and stability of plant-based milks and their composition and structure is then covered. Approaches to fortify these products with micronutrients that may be missing from a plant-based diet are also highlighted. In conclusion, this article highlights how the knowledge of structural design principles can be used to facilitate the creation of higher quality and more sustainable plant-based food products.

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Thermal behavior of emulsions manufactured with soy protein ingredients

Cited by 9 publications

References 25 publications

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages

Rheology of Double (W/O/W) Emulsions Prepared With Soybean Milk and Fortified With Calcium

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

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