Characterization of the polymorphism of milk fat within processed cheese products
Publication date: Available online 3 April 2017 Source:Food Structure Author(s): Pere R. Ramel, Alejandro G. Marangoni Differential scanning calorimetry (DSC) and x-ray diffraction (XRD) were used to characterize the polymorphism of milk fat within commercial processed cheese products. Using anhydrous milk fat (AMF) as control, we show that the dispersion of milk fat as cream and the embedding of milk fat globules into the casein matrix results in the formation of a higher proportion of the β polymorph of milk fat. Furthermore, the effects of other cheese ingredients on the polymorphic stability of milkfat were determ...
Source: Food Structure - April 3, 2017 Category: Food Science Source Type: research
Insignificant impact of the presence of lactose impurity on formation and colloid stabilising properties of whey protein –maltodextrin conjugates prepared via Millard reactions
Publication date: Available online 27 February 2017 Source:Food Structure Author(s): Rui Ding, Erika Valicka, Mahmood Akhtar, Rammile Ettelaie We investigate the sensitivity of steric stabilising properties of protein–polysaccharide conjugates, prepared via the Maillard reactions, to the presence of sugar impurity during synthesis. The sugar can also react with protein, thus rendering potential sites on protein unavailable for linkage with polysaccharide and severely reducing the efficiency of producing these types of food dispersants. We demonstrate that despite the presence of a relatively high molar ratio of lac...
Source: Food Structure - March 8, 2017 Category: Food Science Source Type: research
Multi –objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine
Publication date: Available online 28 February 2017 Source:Food Structure Author(s): Camila Palla, Anabella Giacomozzi, Diego B. Genovese, María Elena Carrín Different processing conditions to obtain oleogels from high oleic sunflower oil and Myverol were explored with the aim to develop a fat with similar rheological and textural characteristics to margarine. The effects of the concentration of Myverol (MV), the mixture preparation temperature (TP), the speed of agitation (SA) and the ambient cooling temperature (TC) on 10 different selected responses −the oil binding capacity and the most representative rheolog...
Source: Food Structure - February 28, 2017 Category: Food Science Source Type: research
The morphology and internal composition of dried particles from whole milk —From single droplet to full scale drying
Publication date: Available online 1 March 2017 Source:Food Structure Author(s): Marine Nuzzo, Jakob Sloth Overgaard, Björn Bergenståhl, Anna Millqvist-Fureby Powder structure and functionality are expected to be closely linked to the composition and drying process. In order to understand the optimization of the quality of a powder, e.g. encapsulation efficiency, or wetting and dispersion properties, monitoring of the particle microstructure is an attractive concept. However, to study the impact of different parameters in formulation and drying process on full scale is complicated and expensive, hence, studies on s...
Source: Food Structure - February 28, 2017 Category: Food Science Source Type: research
Insignificant impact of the presence of lactose impurity on formation and colloid stabilizing properties of whey protein –maltodextrin conjugates prepared via Millard reactions
Publication date: Available online 27 February 2017 Source:Food Structure Author(s): Rui Ding, Erika Valicka, Mahmood Akhtar, Rammile Ettelaie We investigate the sensitivity of steric stabilising properties of Protein–polysaccharide conjugates, prepared via the Maillard reaction, to the presence of sugar impurity during synthesis. The sugar can also react with protein, thus rendering potential sites on protein unavailable for linkage with polysaccharide and severely reducing the efficiency of producing these types of food dispersants. We demonstrate that despite the presence of a relatively high molar ratio of lact...
Source: Food Structure - February 27, 2017 Category: Food Science Source Type: research
Effects of heat treatment and homogenization on milk fat globules and proteins in whipping creams
Publication date: Available online 24 February 2017 Source:Food Structure Author(s): Kentaro Matsumiya, Sanae Horiguchi, Tatsuya Kosugi, Taka-Aki Mutoh, Yuko Nambu, Kimio Nishimura, Yasuki Matsumura The stability against solidification during storage and the whippability of commercial cream products vary depending on the repetition of heat treatment and homogenization necessary for extended shelf-life. First, the two commercial creams subjected to different times of heat treatment and homogenization were investigated. Amongst several factors such as the colloidal properties, melting profiles of fat globules and pr...
Source: Food Structure - February 24, 2017 Category: Food Science Source Type: research
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Andrew J. Gravelle, Alejandro G. Marangoni, Shai Barbut The influence of incorporating filler particles of varying size and hydrophilic strength in a model myofibrillar protein gel was investigated. Two particle sizes (7–10μm and 30–50μm) having differing surface chemistry (uncoated, or amino-coated) were incorporated into a comminuted meat system at varying volume fractions (ϕf). Both particle sizes were able to reduce and arrest cooking loss during gelation, as well as improve large deformation mechanical attributes such as Ha...
Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research
Thermal and structural changes of rapeseed oil during isothermal storage at low temperature
Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Yayoi Miyagawa, Keisuke Shintani, Kazutaka Katsuki, Kyuya Nakagawa, Shuji Adachi The crystallization behavior of rapeseed oil during isothermal storage was investigated using differential scanning calorimetry (DSC), and wide-angle and small-angle X-ray scattering analyses. Rapeseed oil is composed of many kinds of triacylglycerols. When this oil was cooled to its freezing temperature, a meta-stable phase was immediately formed. After a certain period, exothermal crystallization was induced. DSC analysis showed that the induction peri...
Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research
Oil spots and moisture pocket re-distributions between crust and core regions of potato strips during post-frying holding
Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Jamshid Rahimi, Michael Ngadi, Kingsley Agyare, Bernd Koehler The effect of different batter formulations and post frying holding time (with and without using a heat lamp) on oil spots and moisture pocket redistributions on the surface crust and in the core regions of fried potato strips was studied. Potato strips were fried at 180±2°C in canola oil and then kept under a heat lamp for different time intervals. Fractal dimension was used to measure the surface roughness of the samples. The fractal values ranged between 2.63 and 2.69....
Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research
Interfacial and emulsifying properties of crude and purified soybean oil bodies
Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Toya Ishii, Kentaro Matsuymiya, Yuko Nambu, Masahiko Samoto, Masanobu Yanagisawa, Yasuki Matsumura Soybean oil bodies are natural and environment-friendly emulsifying agents from plant resources required as a substitute for emulsifiers such as low-molecular-weight one and animal proteins. The aim of this study was to reveal the interfacial properties and the emulsifying properties of two types of oil bodies extracted from soybean seeds at different pH conditions, that is purified oil bodies (OB) and crude oil bodies (OBC) including ...
Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
Publication date: Available online 9 December 2016 Source:Food Structure Author(s): Kacie K.H.Y. Ho, Karin Schroën, M. Fernanda Martín-González, Claire C. Berton-Carabin Lycopene is a lipophilic bioactive compound that can be challenging to deliver in vivo. To mediate this, delivery strategies, such as protein-stabilized oil-in-water (O/W) emulsions, have been suggested to improve the physicochemical stability and bioavailability of lycopene. In this research, the effects of plant (soy and pea) and dairy (whey and sodium caseinate) proteins on physical stability (droplet size, charge, interfacial rheology) and lyc...
Source: Food Structure - December 9, 2016 Category: Food Science Source Type: research
Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers
This study showed that acid-induced gelation of the extracted pectin was mediated by hydrogen bonding and gelation only occurred at pH ≤3. The results obtained from oscillatory measurements showed that gel strength of green jelly leaf (GJL) pectin was affected by varying pectin concentration where gel strength increased with increasing pectin concentration. However, when compared with a pectin with a lesser charge density (Genu pectin, DE 31%), the gel strength of GJL pectin at different concentrations were lower. Presumably the abrupt formation (due to highly negative charge) of cross-linking junction of GJL pectin mole...
Source: Food Structure - December 1, 2016 Category: Food Science Source Type: research
Influence of ethylcellulose –medium-chain triglyceride blend on the flow behavior and β-v polymorph retention of dark chocolate
Publication date: Available online 8 November 2016 Source:Food Structure Author(s): Marcelo R. Ceballos, Karina L. Bierbrauer, Sonia N. Faudone, Silvia L. Cuffini, Dante M. Beltramo, Ismael D. Bianco We evaluated ethylcellulose (EC) copolymers with different mean molecular weights (MMWs) dissolved in medium chain triglyceride (MCT) oil on the rheological and crystallization parameters of molten chocolate and cocoa butter. Rheology tests showed that EC induced a dose-dependent increase in yield value and viscosity, whereas MCT mainly induced a reduction in the yield value. By adjusting the EC concentration in the mi...
Source: Food Structure - November 8, 2016 Category: Food Science Source Type: research
Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition
Publication date: Available online 5 November 2016 Source:Food Structure Author(s): Vincenzo di Bari, William Macnaughtan, Jennifer Norton, Antonio Sullo, Ian Norton The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) systems were designed to progressively increase the number of heterogeneous nuclei within the CB matrix, and the crystallisation behaviour was studied at four temperatures (5°C, 10°C, 15°C and 20°C). Infor...
Source: Food Structure - November 5, 2016 Category: Food Science Source Type: research
Influence of ethylcellulose —medium chain triglycerides blend on the flow behavior and β-v polymorph retention of dark chocolate.
Publication date: Available online 24 October 2016 Source:Food Structure Author(s): Marcelo R. Ceballos, Karina L. Bierbrauer, Sonia N. Faudone, Silvia L. Cuffini, Dante M. Beltramo, Ismael D. Bianco Chocolate manufacturing involves steps during which molten mass is prepared to be converted in a solid with selected textural and melting properties which are vital for the consumer’s acceptance. A central element in this behavior is the continuous oily phase (cocoa butter), in which solid particles like sucrose and cocoa solids, refined to a selected particle size are dispersed and stabilized. Emulsifiers are import...
Source: Food Structure - October 23, 2016 Category: Food Science Source Type: research
