Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

Relkin, Perla; Ait-Taleb, Amel; Sourdet, Stéphanie; Fosseux, Pierre-Yves

doi:10.1007/s11746-003-0766-1

Cited by 23 publications

(16 citation statements)

References 23 publications

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“…In X-ray and differential scanning calorimetry (DSC) measurements, we used similar sample masses (around 30 μl), scanning mode (0.5°C min −1 ) and a cooling-temperature range where the emulsion aqueous phase did not crystallize. 13 Briefly, the samples were loaded in stainless steel pans (DSC) or glass capillaries (GLAS, Muller, Berlin, Germany for SAXS and WAXS measurements), heated and cooled from 50°C to −7°C. Crystallisation and fusion calorimetric parameters (peak temperatures and enthalpy changes) were obtained from exothermic and endothermic DSC traces, respectively.…”

Section: Physical Characterizationmentioning

confidence: 99%

“…[10][11][12][13][14][15]17,19 Examples of DSC curves observed from the stearin-rich emulsions in the absence and presence of α-tocopherol are shown in Figure 2. Regardless of the lipid phase composition, the cooling curves presented one sharp exothermic peak lying between approximately 16 to 5°C, while the re-heating curves presented a broader endothermic peak lying between 11 to 45°C.…”

Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

“…This indicated that addition of α-tocopherol not only decreases the temperature of fat droplet initial crystallization but also the growing of fat crystals and their polymorphisms, as previously reported for other emulsions containing different emulsifiers. 12,13,21 Ability of Protein-Stabilised Nano-emulsions for α-Tocopherol Protection…”

Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

“…Studies performed on fat thermal transitions showed that crystallization temperature of dispersed fat droplets is lowered compared to bulk fat, and the degree of supercooling needed to initiate fat crystallization in globules was shown to differ depending on triacylglycerol composition, mean droplet size and lipophilic or hydrophilic nature of emulsifiers. [10][11][12][13] Those emulsifier molecules are capable of partitioning between hydrophilic phases (continuous aqueous phase) or hydrophobic (interior of dispersed fat droplets) or interface. They have effects not only on the initial temperature of crystallization but also on the rise of solid fat content.…”

Section: Introductionmentioning

confidence: 99%

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Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Relkin

Yung

Kalnin³

et al. 2008

Food Biophysics

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A stearin-rich milk fraction was used, alone or in combination with α-tocopherol, for the preparation of oilin-water sodium caseinate-stabilized nano-emulsions. Fat droplets in these two emulsions were characterized for their size distribution and physical stability against aggregationcoalescence, for their heat-induced structural behaviour, and for their ability to protect α-tocopherol during oxidation. Inclusion of α-tocopherol led to changes in the particle size distributions of fat droplets: in the presence of α-tocopherol, approximately 75% of fat droplets were lower than 1 μm, instead of 100% in the absence of α-tocopherol. On the other hand, thermal transitions observed by differential scanning calorimetry showed that supercooling (the increase in differences between temperature of initial crystallization and melting completion) was higher in the emulsified milk fat samples containing α-tocopherol. In addition to a decrease in the temperature of fat crystallization leading this change in the supercooling effect of α-tocopherol, small-and wide-angle X-ray diffraction patterns (SAXS and WAXS, respectively) observed under cooling and re-heating cycles showed that heat-induced polymorphic transitions from2L α ! 2L β 0 forms were more impeded in the emulsion containing α-tocopherol. Immobilisation of α-tocopherol in fat droplets composed by high melting temperature milk fat triglycerides seemed to lead to its protection against degradation.

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Section: Physical Characterizationmentioning

confidence: 99%

Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

Section: Fat Crystallisation and Melting Behaviourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Relkin

Yung

Kalnin³

et al. 2008

Food Biophysics

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“…For a given fat, PUMDG was associated with a greater increase in particle size in ice creams than SMDG, which corresponded to a two-or threefold increase in % particles >2 µm. This suggested that PUMDG in ice cream was more efficient in promoting aggregation and/or partial coalescence of fat droplets than SMDG (11)(12)(13)(14). The increase in size between mixes and ice cream was independent of fat type used for SMDG-based products, i.e., close to 64% on average.…”

Section: Resultsmentioning

confidence: 98%

Influence of formulation on the thermal behavior of ice cream mix and ice cream

Granger¹,

Schöppe²,

Léger³

et al. 2005

J Americ Oil Chem Soc

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The influence of fat and emulsifier types on particle size and thermal behavior of aged mixes and the corresponding ice creams was investigated. Mixes and ice creams based on partially unsaturated monodiglycerides (MDG) were characterized by an increased percentage of agglomerated fat globules compared with saturated MDG-based systems. DSC thermograms obtained for refined coconut oil in mix showed a displacement of the main crystallization event toward lower crystallization temperatures compared with fat in the bulk phase. This supercooling effect was more or less pronounced for the three other fats used (hydrogenated coconut oil, refined palm oil, and anhydrous milk fat). In emulsified systems, an additional exotherm was observed that was interpreted in terms of MDG crystallization. The fact that this peak appeared at different temperatures ranging from 32 to 41°C as a function of the fat selection suggested that different fat-emulsifier interactions would occur. In the case of ice creams, although the water peak interfered with the fat peak, melting DSC curves allowed the discrimination between the fat types used in the formulation.Paper no. J10937 in JAOCS 82, 427-431 (June 2005). KEY WORDS:Fat, ice cream, ice cream mix, lipid emulsifier, thermal behavior.Ice cream is a complex polyphasic food system in which part of the dispersed phase consists of fat globules in a crystalline state. These globules are organized in a partially coalesced/agglomerated continuous 3-D network formed during the freezing and whipping steps of ice cream processing. This fat globule organization supports other microstructural elements in ice cream, such as air bubbles, and contributes greatly to the quality of the final product. The partial coalescence phenomenon and the extent of fat globule instability are greatly influenced by the amount of crystallized matter (1,2), the process (3), the size and shape of the fat crystals (2,4), the orientation of the crystals at the interface, and the surfactant type and concentration (5-8). Since each type of fat exhibits a specific polymorphism function of its TAG composition, the thermal behavior of fats during ice cream processing should influence the physicochemical properties of the intermediate and final products.In previous studies, we showed that the nature of the fat and the degree of unsaturation of the emulsifier led to different properties of the oil-in-water emulsions (9) and ice creams (10). Although particle size characterization was relevant to discriminate between emulsifiers, this method gave poor information regarding the influence of fat type in oil-in-water emulsions and ice creams. In contrast, determination of rheological parameters and melting times appeared to be two convenient methods to illustrate the influence of fat nature although melting times were related only to room temperature. In particular, a high linear correlation was found between the storage modulus measured at 20°C and the melting time (10). The aim of the present study was to investigate the effects of ...

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Characterisation of chicken fat dry fractionation at the pilot scale

Arnaud

Relkin

Pina

et al. 2004

Euro J Lipid Sci & Tech

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Chicken fat was processed by dry fractionation to obtain a solid fraction at ambient temperature. Crystallisation and separation were performed using industrial-type procedures. Crystal formation and changes were monitored, while determining the composition, physical characteristics and thermal behaviour of the initial fat and resulting fractions. Dry fractionation, under the described conditions, produced stearin that resembled other animal fats such as lard and tallow and with better physical features than the initial fat stock. The results of this study also highlighted the mechanisms involved during the dry fractionation process.

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Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

Cited by 23 publications

References 23 publications

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Influence of formulation on the thermal behavior of ice cream mix and ice cream

Characterisation of chicken fat dry fractionation at the pilot scale

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