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Food Emulsions (food + emulsion)
Selected AbstractsThe membrane emulsification process,a reviewJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 3 2004C Charcosset Abstract Membrane emulsification has received increasing attention over the last 10 years, with potential applications in many fields. In the membrane emulsification process, a liquid phase is pressed through the membrane pores to form droplets at the permeate side of a membrane; the droplets are then carried away by a continuous phase flowing across the membrane surface. Under specific conditions, monodispersed emulsions can be produced using this technique. The purpose of the present paper is to provide a review on the membrane emulsification process including: principles of membrane emulsification, influence of process parameters and industrial applications. Small-scale applications such as drug delivery systems, food emulsions, and the production of monodispersed microspheres are also included. Compared with conventional techniques for emulsification, membrane processes offer advantages such as control of average droplet diameter by average membrane pore size and lower energy input. Copyright © 2004 Society of Chemical Industry [source] Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and ,-CarrageenanJOURNAL OF FOOD SCIENCE, Issue 5 2010Kelly L. Flett Abstract:, Creaminess, in terms of sensory science, is a very complex and multifaceted term. It is a descriptor often reserved for fat-containing dairy emulsions, however, has also been used to describe nondairy food emulsions. In the food industry, it is a great challenge to decrease fat content while maintaining the original quality and sensory characteristics of a food product. An aggregated particle consisting of casein micelles and ,-carrageenan has the potential to enhance the perceived creaminess of a low-fat food product, due to its colloidal size. In this study, these aggregates were incorporated into nonfat dairy beverages and subjected to sensory studies. In the 1st sensory study, the aggregates, either as a powdered ingredient or a fresh ingredient, were added to thickened dairy beverages and compared to similar beverages containing skim milk powder and either no fat or 2% dairy fat. The panelists found the aggregate-containing beverages to be creamier and more viscous in comparison to the control beverages. In the 2nd sensory study, fresh and powdered aggregates, at 2 concentrations, were added to a sweetened nonfat dairy beverage and compared to a similar beverage containing 2% dairy fat. The results of this panel showed that aggregates, especially at increased concentrations, were perceived as more creamy than the fat-containing beverage. Panelists described the creaminess of the aggregates as more thick and viscous while the dairy fat was described more in terms of mouth-coating. Thus, we have developed a nonfat milk ingredient that can contribute creaminess to a food product. Practical Application:, This study shows potential applications of aggregates of casein micelles and ,-carrageenan as a fat-mimetic or creaminess-enhancing ingredient. These particles may be produced as either fresh aggregates directly formed in a dairy product or as powdered aggregates added to dairy or nondairy products. [source] Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized EmulsionsJOURNAL OF FOOD SCIENCE, Issue 9 2002J. Floury ABSTRACT: An ultra high-pressure homogenizer (20 to 350 MPa) was used to realize fine food emulsions stabilized by soy proteins. The first aim of the work was to understand how dynamic high-pressure processing affects soybean globulin conformation. Then, the effect of homogenizing pressure on the emulsions structure and rheology was investigated. High-pressure homogenization caused denaturation of proteins due to strong mechanical forces and high temperatures encountered in the valve. Droplet sizes of emulsions were greatly reduced with high-pressure homogenization and Newtonian liquid emulsions were converted into shear-thinning emulsion gels by homogenization at pressures above 250 MPa. Hydrophobic interactions between proteins were supposed to cause the gel-like network structure of emulsions. [source] RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUMJOURNAL OF TEXTURE STUDIES, Issue 5 2010ANDRÉS L. MÁRQUEZ ABSTRACT 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. [source] Binding of olive oil phenolics to food proteinsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2005Are Hugo Pripp Abstract In this paper we investigate the interaction of phenolics extracted from olive oil with different food proteins (sodium caseinate, bovine serum albumin, ,-lactoglobulin and gelatin). Binding parameters are estimated using different experimental techniques: gel filtration, HPLC, isothermal titration calorimetry and NMR diffusion measurements. For comparison, the binding properties of gallic acid and tannic acid are also studied. The affinity of olive oil phenolics for the different food proteins is found to be relatively weak (compared with tannic acid). Binding constants are measured for the different phenolics in the extract: tyrosol and hydroxytyrosol do not (or very weakly) bind to the proteins, whereas other phenolics in the extract had binding constants of the order 102,104M,1. The binding parameters determined have been discussed in relation to the possible effect of proteins on sensory properties (bitterness) of food emulsions containing olive oil. Copyright © 2004 Society of Chemical Industry [source] | ||||||||||