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Yan G, Li Y, Wang H, Cui S, Li Y, Zhang L, Yan J. Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams. Food Res Int 2024; 188:114453. [PMID: 38823833 DOI: 10.1016/j.foodres.2024.114453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 04/28/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
In this study, whipped cream with blends of micellar casein (MCN) and whey protein (WPI) in different ratios were prepared to investigate the role of protein interfacial behavior in determining foam properties at multiple scales, using theoretical modeling, and microscopic and macroscopic analysis. Fluid force microscopy has been used for the first time as a more realistic and direct means of analyzing interfaces properties in multiphase systems. The adsorption kinetics showed that the interfacial permeability constant of WPI (4.24 × 10-4 s-1) was significantly higher than that of the MCN (2.97 × 10-4 s-1), and the WPI interfacial layer had a higher modulus of elasticity (71.38 mN/m) than that of the MCN (47.89 mN/m). This model was validated via the mechanical analysis of the fat globules in real emulsions. The WPI-stabilized fat globule was found to have a higher Young's modulus (219.67 Pa), which contributes to the integrity of its fat globule morphology. As the ratio of MCN was increased in the sample, however, both the interfacial modulus and Young's modulus decreased. Moreover, the rate of partial coalescence was found to increase, a phenomenon that decreased the stability of the emulsion and increased the rate of aeration. The mechanical analysis also revealed a higher level of adhesion between MCN-stabilized fat globule (25.16 nN), which increased fat globule aggregation and emulsion viscosity, while improving thixotropic recovery. The synergistic effect of the blended MCN and WPI provided the highest overrun, at 194.53 %. These studies elucidate the role of the interfacial behavior of proteins in determining the quality of whipped cream and provide ideas for the application of proteins in multiphase systems.
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Affiliation(s)
- Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yue Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Shibo Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Jianguo Yan
- Ningxia Saishang Dairy Industry Co. Ltd, Yinchuan 750000, China
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2
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MacWilliams SV, Clulow AJ, Gillies G, Beattie DA, Krasowska M. Recent advances in studying crystallisation of mono- and di-glycerides at oil-water interfaces. Adv Colloid Interface Sci 2024; 326:103138. [PMID: 38522289 DOI: 10.1016/j.cis.2024.103138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 03/26/2024]
Abstract
This review focuses on the current understanding regarding lipid crystallisation at oil-water interfaces. The main aspects of crystallisation in bulk lipids will be introduced, allowing for a more comprehensive overview of the crystallisation processes within emulsions. Additionally, the properties of an emulsion and the impact of lipid crystallisation on emulsion stability will be discussed. The effect of different emulsifiers on lipid crystallisation at oil-water interfaces will also be reviewed, however, this will be limited to their impact on the interfacial crystallisation of monoglycerides and diglycerides. The final part of the review highlights the recent methodologies used to study crystallisation at oil-water interfaces.
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Affiliation(s)
- Stephanie V MacWilliams
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
| | - Andrew J Clulow
- Australian Synchrotron, ANSTO, 800 Blackburn Road, Clayton, VIC 3168, Australia
| | - Graeme Gillies
- Fonterra Research and Development Centre, Dairy Farm Road, Fitzherbert, Palmerston North 4442, New Zealand
| | - David A Beattie
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia
| | - Marta Krasowska
- Future Industries Institute, UniSA STEM, University of South Australia, Mawson Lakes Campus, Mawson Lakes, SA 5095, Australia.
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3
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Zhao M, Chen L, Liu F, Zhong F, Chen M, Jin H, Kang J, Wu J, Xu J. The impact of glycerol monostearate's similarity to fats and fatty acid composition of fats on fat crystallization, destabilization, and texture properties of ice cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6837-6848. [PMID: 37278491 DOI: 10.1002/jsfa.12768] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/07/2023]
Abstract
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, the similarity between fat and emulsifier in these characteristics, and their impact on final product quality remains unclear. RESULTS To investigate the influence of the fatty acid composition of fats, as well as their similarity to glycerol monostearate (GMS), on fat crystallization and destabilization during the aging and freezing stages, ice creams were formulated using a combination of two types of fats (coconut oil and palm olein) in five different ratios. In oil phases, decreased saturation of fatty acids (from 93.38% to 46.69%) and increased similarity to GMS (from 11.96% to 46.01%) caused a reduction in the maximum solid fat content. Moreover, the rise in unsaturated long-chain fatty acids (from 34.61% to 99.57%) and similarity to GMS enhanced the formation of rare and coarse fat crystals, leading to a sparse crystalline network. This, in turn, reduced the crystallization rate and the stiffness of the fat in emulsions. Assuming consistent overrun across all ice creams, the enhanced interactions between fat globules in ice cream improved its hardness, melting properties, and shrinkage. CONCLUSION The crystalline properties of fat in emulsions were influenced by oil phases, impacting fat destabilization and ultimately enhancing the quality of ice cream. The present study offers valuable insights for the optimization of fat and monoglyceride fatty acid ester selection, with the potential to improve ice cream quality. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mengdi Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ling Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fei Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Huajin Jin
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Jingran Kang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Juan Wu
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
| | - Jun Xu
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Yili Yinuo Technology (Shanghai) Co., Ltd., Shanghai, China
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4
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Wang Y, Wang R, Li Y, Zhang L. Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance. Food Res Int 2023; 172:113140. [PMID: 37689905 DOI: 10.1016/j.foodres.2023.113140] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to find new strategies for enhancing the stability and texture properties of aerated emulsion by combining different animal fats with different ratios. Beef tallow (BT)/ lard (LA) were mixed at different ratios to prepare oil-in-water (O/W) emulsions, with and without aeration. The compatibility, crystallization behavior, stability, and rheology in both O/W and aerated emulsion systems prepared with BT/LA binary blends were further investigated. Larger and inhomogeneous β' and β crystal mixtures appeared as the BT ratio increased. Monotectic or eutectic interaction was displayed according to different BT/LA ratios, solid fat content (SFC) and temperatures. O/W emulsion prepared with BT/LA binary showed higher apparent viscosity with larger fat globules distributed as the BT ratio increased. BT had higher SFC at any given temperature and the fat globule aggregation extent was higher. Partial coalescence occurred as the LA ratio increased when SFC < 35 %. Higher foam firmness of the aerated emulsion was achieved by BT/LA binary with higher BT ratios. As a result, combining BT and LA with different ratios achieved higher emulsion stability and foam properties. This study provides a novel insight into the application of different animal fats and the improvement of high-quality whippable products.
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Affiliation(s)
- Yunna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruican Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Li
- Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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5
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Wei X, Zhang H, Cheong L, Gong J, Xu X, Bi Y. Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creams. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2468-2476. [PMID: 37424572 PMCID: PMC10326237 DOI: 10.1007/s13197-023-05769-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/18/2023] [Accepted: 05/11/2023] [Indexed: 07/11/2023]
Abstract
Milk fat-based whipping cream is primarily comprised of cream and whole milk. It has melt-in-the-mouth texture and unique milk flavor. However, milk fat-based whipping cream suffers from poor emulsion stability and foam firmness. The effects of monoacylglycerols (MAGs) with different saturation degrees (M1: 98% saturation, M2: 70% saturation and M3: 30% saturation) on emulsion properties (average particle size, viscosity, and emulsion stability) and whipping properties (overrun, firmness, shape retention ability, and foam stability) of milk fat-based whipping creams were investigated in this study. MAGs significantly decreased particle sizes (from 2.84 to 1.16 μm) and enhanced viscosity (from 350 to 490 cP) of the milk fat-based emulsions (emulsion without MAGs: M0, 5.01 μm, 298 cP) (P < 0.05). MAGs increased the stability of the milk fat-based emulsions with lesser phase separation during centrifugation tests and lower changes in particle sizes and viscosities during temperature cycling tests. Emulsion M1 with highest degree of saturation is less likely to destabilize and phase inverse. The decrease sharply in conductivity can be attributed to the entrapment of large amounts of air. Following that, the conductivity of M1 with low variation indicating high whipping resistance and less likely to coalescence and phase separation. Adding MAGs can significantly enhance overrun (M1: 205.3%, M2: 198.5%, M3: 141.4%) as compared to the control sample (M0: 97.9%) (P < 0.05). In emulsions containing MAGs with high degree of saturation (M1 and M2), firmness (M1: 95 g, M2: 109 g) and shape retention ability of the whipped creams were reduced as compared to control emulsion without MAG (M0: 173 g), but the foam stability (M1: 89%, M2: 91%) was enhanced (M0: 81%); M3 (firmness: 507 g; foam stability: 66%) has the contrasted effects. Whipping cream M2 demonstrated the best whipping properties with high overrun (198.46%), good firmness (109 g), shape retention ability and foam stability (91%). Good quality whipping creams can be obtained by selecting suitable MAGs.
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Affiliation(s)
- Xueli Wei
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou, 450001 China
| | - Hong Zhang
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou, 450001 China
- Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, 200137 China
| | - Lingzhi Cheong
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, 315211 China
| | - Jingjing Gong
- Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, 200137 China
| | - Xuebing Xu
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou, 450001 China
- Wilmar Biotechnology Research and Development Center (Shanghai) Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai, 200137 China
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou, 450001 China
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6
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Grossi M, Fang B, Rao J, Chen B. Oleofoams stabilized by monoacylglycerides: Impact of chain length and concentration. Food Res Int 2023; 169:112914. [PMID: 37254346 DOI: 10.1016/j.foodres.2023.112914] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 06/01/2023]
Abstract
Oleofoams are plant oil based whipped systems which have drawn academic and industry attention in recent years. The aim of this study was to determine the effect of fatty acid chain length and monoacylglyceride (MAG) concentration on the performance and structural properties of MAG-based oleofoams. Four different MAGs (monolaurin, monomyrystin, monopalmitin, and monostearin) were studied at three concentration levels (5, 10, and 15 wt%). The fatty acid chain length had a statistically significant impact on the size and shape of crystals formed, while higher MAG concentrations led to higher numbers of crystals in the continuous oil phase. These differences affected the performance and physical properties of the oleofoams: compared to other MAGs, monostearin based oleofoams were harder and exhibited higher values of G' and G″, had higher overrun and showed better stability. Lastly, through microscopy techniques it was successfully proved that monostearin-based oleofoams are stabilized by both bulk and Pickering stabilization.
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Affiliation(s)
- Matteo Grossi
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Baochen Fang
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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7
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Li Y, Liao T, Liu T, Wang J, Sun Z, Zhao M, Deng X, Zhao Q. Effect of stearic and oleic acid-based lipophilic emulsifiers on the crystallization of the fat blend and the stability of whipped cream. Food Chem 2023; 428:136762. [PMID: 37418884 DOI: 10.1016/j.foodchem.2023.136762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 06/17/2023] [Accepted: 06/27/2023] [Indexed: 07/09/2023]
Abstract
Effect of stearic acid-based lipophilic emulsifiers (sorbitan monostearate (Span-60), sucrose ester S-170, and lactic acid esters of monoglycerides (LACTEM)) and oleic acid-based lipophilic emulsifiers (sorbitan monooleate (Span-80) and sucrose ester O-170) on the crystallization of fat blend and the stability of whipped cream were studied. Span-60 and S-170 possessed strong nucleation inducing ability and good emulsifying properties. Thus, tiny and uniform crystals were formed in fat blends, small and ordered fat globules were distributed in emulsions, and air bubbles were effectively wrapped in firmly foam structures. The crystallization of the fat blend and the stability of whipped cream were slightly modified by LACTEM due to its poor nucleation inducing ability and moderate emulsifying characteristic. Span-80 and O-170 had weak nucleation inducing ability and poor emulsifying properties, therefore, loose crystals were formed in fat blends and some big fat globules were separated in emulsions, thereby decreasing the stability of whipped creams.
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Affiliation(s)
- Yonghao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Liao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Junwei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhehao Sun
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xinlun Deng
- Guangdong Wenbang Biotechnology Co., Ltd, Zhaoqing 526238, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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8
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Wang Y, Cui X, Li Y, Wang S, Yan G, Zhang L, Li Y. Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion. Foods 2023; 12:foods12101976. [PMID: 37238793 DOI: 10.3390/foods12101976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions.
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Affiliation(s)
- Yunna Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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9
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Han Y, Zhu L, Qi X, Zhang H, Wu G. Characteristics of low‐fat whipped cream containing protein‐based fat replacers. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ya‐Meng Han
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Ling Zhu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Xi‐Guang Qi
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
| | - Gang‐Cheng Wu
- School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University 1800 Lihu Road Wuxi 214122 China
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10
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Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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MacWilliams SV, Clulow AJ, Kirby NM, Miller R, Boyd BJ, Gillies G, Beattie DA, Krasowska M. Isolating the interface of an emulsion using X-ray scattering and tensiometry to understand protein-modulated alkylglyceride crystallisation. J Colloid Interface Sci 2023; 630:202-214. [DOI: 10.1016/j.jcis.2022.10.069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 09/25/2022] [Accepted: 10/15/2022] [Indexed: 11/06/2022]
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12
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Schuster K, Blankart M, Wagner M, Tritschler D, Hinrichs J, Granvogl M, Oellig C. Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography‒fluorescence detection. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04190-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
AbstractE 472b emulsifiers, defined as lactic acid esters of mono- and diacylglycerides, are food emulsifiers widely used in foamed food formulations. So far, only qualitative methods for analyzing E 472b emulsifiers have been published. Thus, a new method was developed for determining E 472b in different foamed food formulations by high-performance thin-layer chromatography with fluorescence detection (HPTLC‒FLD). The proposed method allows simple and fast E 472b emulsifier extraction from the food matrix and points out an analytical approach for quantifying these emulsifiers using a commercial E 472b emulsifier as the reference standard. Limits of decision with 56‒59 ng of E 472b emulsifier/zone and limits of quantification with 172‒179 ng of E 472b emulsifier/zone in three foamed model food formulations, respectively, as well as satisfactory repeatability (n = 6) and reproducibility (n = 6) exposed by low relative standard deviation < 8% proved the method suitable for the sensitive and reliable determination of E 472b emulsifiers. Recoveries between 96 and 109.3% were obtained for all investigated model systems. In commercial foamed food formulations from the German market, the E 472b emulsifier content ranged between 0.1 and 0.6 g/100 g.
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13
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Effect of Different Polymerization Degrees and Fatty Acids of Polyglycerol Esters on the Physical Properties and Whippability of Recombined Dairy Cream. Foods 2022; 12:foods12010022. [PMID: 36613238 PMCID: PMC9818443 DOI: 10.3390/foods12010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/11/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta potential, and microrheology of RDC emulsions were investigated, and the whipping time, overrun, serum loss, and firmness of the RDC emulsions were recorded. The results show that the addition of the PGEs reduced the particle size (from 2.75 μm to 1.48-1.73 μm) and increased the viscosity (from 41.92 cP to 73.50-100 cP) and stability (from 0.354 to 0.105-0.128), which were related to the change in interfacial properties and the weakening of Brownian motion, but there were differences in the effect on the whipping behavior of the RDCs. Although the addition of 0.9% triglyceride monolaurate gave the emulsion the best stability, the RDC had a longer whipping time (318 s) and a lower overrun (116.6%). Comparatively, the 0.7-0.9% concentrations of PGE55 and tripolycerol monostearate (TMS) provided RDC with good stability and aeration characteristics, allowing inflation within 100 s and expansion rates of up to 218.24% and 186.88%, respectively. In addition, the higher degree of polymerization of polyglyceryl-10 monstearate (PMS) did not work well at any concentration. These results contribute to understanding the mechanism of action of PGEs and improving the quality of RDC.
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14
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Blankart M, Hetzer B, Hinrichs J. Similar but not equal – a study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Xie P, Ji G, Jin J, Xu H, Zhang L, Gao Z, Fan Q, Chen Y, Jin Q, Wang X. Partial coalescence and whipping capabilities of dairy aerated emulsions as affected by inclusion of monoglycerides with different fatty acid species. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Pengkai Xie
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Guozhi Ji
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd Hohhot 011500, China
| | - Jun Jin
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Hua Xu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Li Zhang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd Hohhot 011500, China
| | - Ziwei Gao
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Qinyuan Fan
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Yun Chen
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd Hohhot 011500, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi 214122, China
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16
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Blankart M, Neugebauer K, Hinrichs J. Expansion of the concept of critical micelle concentration for the application of a saturated monoacylglyceride emulsifier in aerosol whipping cream. Food Res Int 2022; 161:111791. [DOI: 10.1016/j.foodres.2022.111791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 07/06/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022]
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17
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Zeng Y, Zeng D, Liu T, Cai Y, Li Y, Zhao M, Zhao Q. Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods 2022; 11:foods11091195. [PMID: 35563918 PMCID: PMC9102422 DOI: 10.3390/foods11091195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/17/2022] [Accepted: 04/18/2022] [Indexed: 12/10/2022] Open
Abstract
The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing sugar concentration. In whipped creams, a shorter optimum whipping time (top), higher fat coalescence degree, higher firmness and higher stability were detected as sugar concentration increased. The partial coalescence degree, overrun and firmness of whipped cream with 30 wt% glucose reached 76.49%, 306% and 3.82 N, respectively, significantly (p < 0.05) higher than those (67.15%, 235% and 3.19 N) with 30 wt% corn syrup. Compared with glucose at the same sugar concentration, higher interfacial protein concentration and less-shaped aggregates and coalescences were observed for the emulsions upon the addition of corn syrup, which caused a lower degree of fat coalescence and a lower firmness of whipped cream. The differences could be explained by the presence of maltodextrin (MDX) in corn syrup, which protects absorbed protein throughout freezing and retards the formation of a continuous network during whipping. As a result, the addition of sugars could well improve stability of emulsion, firmness and foam stability of whipped cream efficiently. With a 25−30 wt% sugar addition, even if there was a lower partial coalescence degree and firmness compared with glucose, whipped cream with corn syrup exhibited relatively good stability. These results suggest that MDX improves the stability of emulsion and, thus, has a potential use in low-sugar whipped cream.
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Affiliation(s)
- Yongchao Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Di Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Yonghao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.Z.); (D.Z.); (T.L.); (Y.C.); (Y.L.); (M.Z.)
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
- Correspondence: ; Tel.: +86-20-8711-2409
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18
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Zeng D, Cai Y, Liu T, Huang L, Zeng Y, Zhao Q, Zhao M. The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107429] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Wang Z, Liang G, Chen W, Qie X, Fu L, Li X, He Z, Zeng M, Goff HD, Chen J. Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09714-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09705-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractOil in water emulsions are commonly stabilized by emulsifying constituents like proteins and/or low molecular weight emulsifiers. The emulsifying constituents can compete or coexist at the interface. Interfacial properties thus depend on molecular structure of the emulsifying constituents and the oil phase and the resulting molecular interactions. The present study systematically analyzed the impact of fatty acid saturation of triacylglycerides and phosphatidylcholine on the interfacial properties of a β-lactoglobulin-stabilized interface. The long-term adsorption behaviour and the viscoelasticity of β-lactoglobulin-films were analyzed with or without addition of phosphatidylcholine via drop tensiometry and dilatational rheology. Results from the present study showed that increasing similarity in fatty acid saturation and thus interaction of phosphatidylcholine and oil phase increased the interfacial tension for the phosphatidylcholine alone or in combination with β-lactoglobulin. The characteristics and stability of interfacial films with β-lactoglobulin-phosphatidylcholine are further affected by interfacial adsorption during changes in interfacial area and crystallization events of low molecular weight emulsifiers. This knowledge gives guidance for improving physical stability of protein-based emulsions in foods and related areas.
Graphic abstract
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22
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Xu H, Yang L, Chen Y, Shi L, Zhang J, Jin J, Wei W, Jin Q, Wang X. WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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24
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Heiden-Hecht T, Taboada ML, Brückner-Gühmann M, Karbstein HP, Gaukel V, Drusch S. Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Blankart M, Hasenfuss S, Rupprecht A, Oellig C, Schwack W, Granvogl M, Hinrichs J. The effect of emulsifier by-products and storage conditions on the techno-functional properties of model aerosol whipping cream. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Ultrasound-modified interfacial properties and crystallization behavior of aerated emulsions fabricated with pH-shifting treated pea protein. Food Chem 2021; 367:130536. [PMID: 34371279 DOI: 10.1016/j.foodchem.2021.130536] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/22/2022]
Abstract
The interfacial properties of pea protein isolate (NPP) were modified by pH12-shifting (BPP) and ultrasound treatment as a substitute for skimmed milk powder (SMP) in ice cream. The physicochemical properties and fat crystallization in emulsions before and after whipping were analyzed. Compared with SMP, the BPP emulsion displayed superior stability with small particle size and high viscosity. Fat clusters were observed in both SMP and BPP emulsions, which may promote the puncture and protrusion of fat crystals within droplets and lead to partial coalescence to allow air bubble entrapment. Aeration activity of BPP in cream was 1.5-fold that of NPP. Although the overrun value was smaller than SMP cream, the BPP cream retained the stable shape and had a slow melting rate due to its interactive dimensional network of fat. Ultrasound treatment was found to promote fat crystallization of emulsions, leading to the improved stability of final products.
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27
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Göksel Saraç M, Doğan M. Encapsulation of mono,‐diglycerides obtained from rendering waste oil: Powder, interfacial, rheological and emulsion properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Meryem Göksel Saraç
- Yıldızeli Vocational College Food Technology Department Sivas Cumhuriyet University Sivas Turkey
| | - Mahmut Doğan
- Engineering College Department of Food Engineering Erciyes University Kayseri Turkey
- TAGEM Food Analysis Center Co. Erciyes University Kayseri Turkey
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28
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Light K, Karboune S. Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review. Crit Rev Food Sci Nutr 2021; 62:8199-8229. [PMID: 34024201 DOI: 10.1080/10408398.2021.1926903] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Emulsions, hydrogels and emulgels have attracted a high interest as tools for the delivery of poorly soluble hydrophobic nutraceuticals by enhancing their stability and bioavailability. This review provides an overview of these delivery systems, their unique qualities and their interactions with the human gastrointestinal system. The modulation of the various delivery systems to enhance the bioavailability and modify the release profile of bioactive encapsulates is highlighted. The application of the delivery systems in the delivery of cannabinoids is also discussed. With the recent increase of cannabis legalization across North America, there is much interest in developing cannabis edibles which can provide a consistent dose of cannabinoids per portion with a rapid time of onset. Indeed, the long time of onset of psychoactive effects and varied metabolic responses to these products result in a high risk of severe intoxication due to overconsumption. Sophisticated emulsion or hydrogel-based delivery systems are one potential tool to achieve this goal. To date, there is a lack of evidence linking specific classes of delivery systems with their pharmacokinetic profiles in humans. More research is needed to directly compare different classes of delivery systems for the gastrointestinal delivery of cannabinoids.
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Affiliation(s)
- Kelly Light
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, McGill University, Sainte-Anne-de-Bellevue, Canada
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29
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Zeng D, Cai Y, Liu T, Huang L, Liu P, Zhao M, Zhao Q. Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106541] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Mura E, Ding Y. Nucleation of melt: From fundamentals to dispersed systems. Adv Colloid Interface Sci 2021; 289:102361. [PMID: 33561567 DOI: 10.1016/j.cis.2021.102361] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 11/28/2022]
Abstract
The most evident aspects of a first order transition of a system from an old to a new phase, are the presence of a discontinuity at the interface between both phases and the thermal effects related to the latent heat exchanged with the surrounding environment. These effects are the result of a sequence of events promoted by thermodynamic conditions persisting over the equilibrium in a metastable state. The breakdown of metastability is promoted by infinitesimal energy fluctuations resulting in the germination of clusters of the new phase that can grow to a critical size (nucleus) and then develop or vanish. Examples of these sequences are common in various technological fields such as combustion, food processing, pharmaceutical manufacturing, condensation, and phase change heat transfer, etc. This work aims to highlight a logical path that leads the readers from the fundamental phenomenology to the most intricated aspects of the nucleation within dispersed systems such as oil-in-water emulsions. Differences between the homogeneous and heterogeneous mechanisms are, under the light of the Classical Nucleation Theory (CNT), presented in bulk and confined systems until defining a minimum confinement size. By collecting insights coming from a rich scientific literature mostly focused on the stability of emulsified systems, the discussion is then on the aspects related to the surface related mechanisms. Two main aspects are then considered: a) the wettability of the nucleating cluster by the surrounding melt; b) the affinity between the adsorbed layer, where a surfactant is located, and the oil melt phase (mainly n-alkanes and triacylglycerols with different moieties). In cases where nucleation is dominating over the dewetting of the nucleus, the contact angle can be considered as a constant value. The affinity in terms of molecular features between the surfactant and the oil phase can promote the template effect. Several factors seem to play a role in this interaction such as the thermal characteristics of the surfactant and comparable dimensions between the molecule (or fractions) of the dispersed compound and the tail of the surfactant.
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Affiliation(s)
- Ernesto Mura
- Global Energy Interconnection Research Institute Europe GmbH, Kantstr. 162, 10623 Berlin, Germany.
| | - Yulong Ding
- Birmingham Centre for Energy Storage & School of Chemical Engineering, Univ. of Birmingham, B15 2TT, UK
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31
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The stability of aerated emulsions: Effects of emulsifier synergy on partial coalescence and crystallization of milk fat. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110257] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Whipping properties and stability of whipping cream: The impact of fatty acid composition and crystallization properties. Food Chem 2021; 347:128997. [PMID: 33450551 DOI: 10.1016/j.foodchem.2020.128997] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/26/2020] [Accepted: 12/30/2020] [Indexed: 11/22/2022]
Abstract
In this study, five fats (hydrogenated palm kernel oil, HPKO-A and HPKO-B; refined vegetable oils, RVO-A and RVO-B; transesterification oil, TO) were used to prepare whipping creams. HPKO-A and RVO-A which rich in lauric and myristic acids facilitated the formation of small crystals and dense crystal network, while higher stearic acid content of HPKO-B formed large spherical crystals. The richness in palmitic acid (RVO-B and TO) and oleic acid (TO) led to the formation of weak crystal network. Higher partial coalescence was correlated to higher collision frequency of fat globules and crystal connection, therefore, the overruns, firmness and stability of creams prepared by HPKO-A and RVO-A were higher than those of HPKO-B and RVO-B. The least stability of cream prepared by TO was related to the weak crystal networks. In summary, higher lauric and myristic acids content resulted in dense crystal networks, promoting partial coalescence and improving the cream quality.
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33
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Zhou X, Sala G, Sagis LM. Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106100] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Oellig C, Blankart M, Hinrichs J, Schwack W, Granvogl M. Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detection. Anal Bioanal Chem 2020; 412:7441-7451. [PMID: 32862272 PMCID: PMC7533252 DOI: 10.1007/s00216-020-02876-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Accepted: 08/10/2020] [Indexed: 11/07/2022]
Abstract
Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC-FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC-FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200-600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.
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Affiliation(s)
- Claudia Oellig
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany.
| | - Max Blankart
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany
| | - Wolfgang Schwack
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany
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35
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Loi CC, Eyres GT, Silcock P, Birch EJ. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion. Foods 2020; 9:foods9091237. [PMID: 32899737 PMCID: PMC7554899 DOI: 10.3390/foods9091237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 08/27/2020] [Accepted: 08/28/2020] [Indexed: 11/16/2022] Open
Abstract
Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.
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36
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Progressing Towards the Sustainable Development of Cream Formulations. Pharmaceutics 2020; 12:pharmaceutics12070647. [PMID: 32659962 PMCID: PMC7407566 DOI: 10.3390/pharmaceutics12070647] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 07/04/2020] [Accepted: 07/07/2020] [Indexed: 01/26/2023] Open
Abstract
This work aims at providing the assumptions to assist the sustainable development of cream formulations. Specifically, it envisions to rationalize and predict the effect of formulation and process variability on a 1% hydrocortisone cream quality profile, interplaying microstructure properties with product performance and stability. This tripartite analysis was supported by a Quality by Design approach, considering a three-factor, three-level Box-Behnken design. Critical material attributes and process parameters were identified from a failure mode, effects, and criticality analysis. The impact of glycerol monostearate amount, isopropyl myristate amount, and homogenization rate on relevant quality attributes was estimated crosswise. The significant variability in product droplet size, viscosity, thixotropic behavior, and viscoelastic properties demonstrated a noteworthy influence on hydrocortisone release profile (112 ± 2–196 ± 7 μg/cm2/√h) and permeation behavior (0.16 ± 0.03–0.97 ± 0.08 μg/cm2/h), and on the assay, instability index and creaming rate, with values ranging from 81.9 to 120.5%, 0.031 ± 0.012 to 0.28 ± 0.13 and from 0.009 ± 0.000 to 0.38 ± 0.07 μm/s, respectively. The release patterns were not straightforwardly correlated with the permeation behavior. Monitoring the microstructural parameters, through the balanced adjustment of formulation and process variables, is herein highlighted as the key enabler to predict cream performance and stability. Finally, based on quality targets and response constraints, optimal working conditions were successfully attained through the establishment of a design space.
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37
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Abedi S, Chen CC, Vanapalli SA. Catastrophic thermal destabilization of two-dimensional close-packed emulsions due to synchronous coalescence initiation. SOFT MATTER 2020; 16:6032-6037. [PMID: 32519709 DOI: 10.1039/d0sm00649a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The mechanisms for phase separation in highly concentrated emulsions when subjected to a thermal phase transition remain to be elucidated. Here, we create a hexagonally close-packed monodisperse emulsion in 2D and show that during a cool-heat cycle, the emulsion fully destabilizes akin to phase separation. The mechanism for this catastrophic destabilization is found to be spontaneous coalescence initiation that synchronously occurs between every solidified droplet and its neighbors. This synchronous coalescence initiation establishes system-wide network connectivity in the emulsion causing large-scale destabilization. This system-wide coalescence initiation is found to be insensitive to droplet size and tested surfactants, but dependent on network connectivity and crystal content of individual droplets.
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Affiliation(s)
- Samira Abedi
- Department of Chemical Engineering, Texas Tech University, Lubbock, TX 79409-3121, USA.
| | - Chau-Chyun Chen
- Department of Chemical Engineering, Texas Tech University, Lubbock, TX 79409-3121, USA.
| | - Siva A Vanapalli
- Department of Chemical Engineering, Texas Tech University, Lubbock, TX 79409-3121, USA.
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38
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Blankart M, Oellig C, Averweg S, Schwack W, Hinrichs J. Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109882] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03547-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Li Y, Li Y, Yuan D, Wang Y, Li M, Zhang L. The effect of caseins on the stability and whipping properties of recombined dairy creams. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Oellig C, Link K, Schwack W. Characterization of E 472 food emulsifiers – determination of bound and free fruit acids, free glycerol and ash content. J Chromatogr A 2020; 1619:460946. [DOI: 10.1016/j.chroma.2020.460946] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/01/2020] [Accepted: 02/03/2020] [Indexed: 11/28/2022]
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Characterization of E 472 food emulsifiers by high-performance thin-layer chromatography with fluorescence detection and mass spectrometry. J Chromatogr A 2020; 1618:460874. [DOI: 10.1016/j.chroma.2020.460874] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/09/2020] [Accepted: 01/09/2020] [Indexed: 11/20/2022]
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Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105491] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Blankart M, Kratzner C, Link K, Oellig C, Schwack W, Hinrichs J. Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104578] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rebry F, Nelis V, Moens K, Dewettinck K, Van der Meeren P. Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14449] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ferre Rebry
- Particle and Interfacial Technology Group Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Veronique Nelis
- Particle and Interfacial Technology Group Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
- Laboratory of Food Technology and Engineering Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Kim Moens
- Laboratory of Food Technology and Engineering Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group Faculty of Bioscience Engineering Ghent University Coupure Links 653 B‐9000 Ghent Belgium
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Wang Y, Yuan D, Li Y, Li M, Wang Y, Li Y, Zhang L. Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Loi CC, Eyres GT, Birch EJ. Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Res Int 2019; 120:83-91. [DOI: 10.1016/j.foodres.2019.02.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 01/18/2019] [Accepted: 02/15/2019] [Indexed: 01/12/2023]
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Moens K, Tzompa-Sosa DA, Van de Walle D, Van der Meeren P, Dewettinck K. Influence of cooling rate on partial coalescence in natural dairy cream. Food Res Int 2019; 120:819-828. [DOI: 10.1016/j.foodres.2018.11.044] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 10/17/2018] [Accepted: 11/19/2018] [Indexed: 11/25/2022]
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