Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil
The objective of this study was to in depth investigate the ‘equilibrium’ state morphology and properties of crystals obtained after long-term isothermal crystallization and annealing of palm oil (PO) in the presence of different concentrations of phytosterol esters (PEs). A commercially available mixture of PEs was added to PO (0–100% PEs, 10% increment) and the effect of PE addition was analyzed with differential scanning calorimetry, X-ray diffraction, nuclear magnetic resonance, polarized light microscopy and texture analysis.It was observed that PE addition had a major influence on each level of the crystalline ...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces
Publication date: July 2018Source: Food Structure, Volume 17Author(s): R.G.M. van der SmanAbstractIn this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, ...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces
Publication date: Available online 20 June 2018 Source:Food Structure Author(s): R.G.M. van der Sman In this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen f...
Source: Food Structure - June 20, 2018 Category: Food Science Source Type: research
Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil
The objective of this study was to in depth investigate the ‘equilibrium’ state morphology and properties of crystals obtained after long-term isothermal crystallization and annealing of palm oil (PO) in the presence of different concentrations of phytosterol esters (PEs). A commercially available mixture of PEs was added to PO (0–100% PEs, 10% increment) and the effect of PE addition was analyzed with differential scanning calorimetry, X-ray diffraction, nuclear magnetic resonance, polarized light microscopy and texture analysis. It was observed that PE addition had a major influence on each level of the crystalline...
Source: Food Structure - May 17, 2018 Category: Food Science Source Type: research
THERMODYNAMIC, RHEOLOGICAL AND STRUCTURAL PROPERTIES OF EDIBLE OILS STRUCTURED WITH LMOGs: INFLUENCE OF GELATOR AND OIL PHASE
Publication date: Available online 27 March 2018 Source:Food Structure Author(s): L.H. Fasolin, M.A. Cerqueira, L.M. Pastrana, A.A. Vicente, R.L. Cunha The effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was investigated through differential scanning calorimetry (DSC), rheology and small-angle X-ray scattering (SAXS). Different gelators (glyceryl tristearate–GT; sorbitan tristearate–ST; sorbitan monostearate–SM and glyceryl monostearate-GM) were tested in medium-chain triglycerides and high oleic sunflower (named MCT and LCT). Systems were thermoreversib...
Source: Food Structure - March 28, 2018 Category: Food Science Source Type: research
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage
Publication date: Available online 27 March 2018 Source:Food Structure Author(s): Ángela Janet García-Salcedo, Olga Lucía Torres-Vargas, Alicia del Real, Brenda Contreras-Jiménez, Mario Enrique Rodriguez-Garcia Chia seed has important nutritional properties; however, its pasting properties have not been reported. These properties are commonly used to know the behavior and quality of cereals. Although, chia seed is not a cereal as such, its application in the food itself has focused on the enrichment of cereal flours and other products where the viscosity is critical. Therefore, this work is focused on the study ...
Source: Food Structure - March 27, 2018 Category: Food Science Source Type: research
Characterisation of deep-fried batter and breaded coatings
This study provides evidence of the importance of breadcrumb size in deep-fried battered and breaded formulations. Graphical abstract (Source: Food Structure)
Source: Food Structure - March 27, 2018 Category: Food Science Source Type: research
Microstructural properties of potato chips
Publication date: Available online 9 March 2018 Source:Food Structure Author(s): Sushil Dhital, Stefan K. Baier, Michael J. Gidley, Jason R. Stokes The microstructure of foods and their response to both deformation and hydration is anticipated to be a key driver in texture and taste perception during comminution and oral processing. Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell structure and fat distribution at different length scales, as well as assess the influence of hydration. Our methods are shown to dist...
Source: Food Structure - March 10, 2018 Category: Food Science Source Type: research
Numerical investigation of microstructural damage during kneading of wheat dough
Publication date: April 2018 Source:Food Structure, Volume 16 Author(s): P. Šćepanović, Th.B. Goudoulas, N. Germann The focus of this study is the kneading process of wheat dough. As an idealized kneader geometry, the eccentric cylinder benchmark geometry was considered. This work presents the first computational study in which the dough model developed by Tanner's group (R.I. Tanner, F. Qi, S.-C. Dai, Bread dough rheology and recoil: I. Rheology. J. Cereal Sci. 148 (1) (2008) 33–40) was solved for inhomogeneous flow. The values of the model parameter were obtained from small amplitude oscillatory shear, stress r...
Source: Food Structure - March 4, 2018 Category: Food Science Source Type: research
Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks
Publication date: Available online 20 February 2018 Source:Food Structure Author(s): M. Sánchez-Becerril, A.G. Marangoni, M.J. Perea-Flores, N. Cayetano-Castro, H. Martínez-Gutiérrez, J.A. Andraca-Adame, J.D. Pérez-Martínez Candelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel’s crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of g...
Source: Food Structure - February 20, 2018 Category: Food Science Source Type: research
A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems
This article critically reviews a selection of commonly-used analytical approaches focused on characterisation of emulsion structure in the context of emulsion formation, techno-functional properties and stability to intrinsic and environmental factors. (Source: Food Structure)
Source: Food Structure - February 6, 2018 Category: Food Science Source Type: research
Development of Realistic Food Microstructure Considering the Structural Heterogeneity of Cells and Intercellular Space
Publication date: Available online 11 January 2018 Source:Food Structure Author(s): M.M. Rahman, Y.T. Gu, M.A. Karim The geometric characterization of the microstructure is required to model the micro level transport process inside the plant-based food material during thermal processing. However, the existing geometric construction methods are unable to consider the distinctive geometrical characteristics of cells and intercellular spaces during generation of the virtual microstructure. The main aim of this study is to develop a new method to build microstructure of the plant-based food materials with clear identifica...
Source: Food Structure - January 12, 2018 Category: Food Science Source Type: research
Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels
Publication date: Available online 9 January 2018 Source:Food Structure Author(s): Tomohito Iwasaki, Yasuyuki Masuda, Yasuhiro Hasegawa, Naoyuki MaedaGraphical abstract (Source: Food Structure)
Source: Food Structure - January 10, 2018 Category: Food Science Source Type: research
Effect of alcohols on gellan gum gel structure: bridging the molecular level and the three-dimensional network
Publication date: Available online 23 September 2017 Source:Food Structure Author(s): Mattia Cassanelli, Ian Norton, Tom Mills This work focuses on the understanding of the interaction of alcohols with gel systems during solvent exchange, following the gel formation. A method of widening the possible alcohol contents in formulations is proposed, as most hydrocolloids have a low tolerance of high alcohol concentrations and in some gelation is completely prevented. Once the CPKelco LA (low-acyl or deacylated) gellan gum gel was produced, different alcoholic solvents (ethanol, 1-propanol, 2-propanol) were used to remove ...
Source: Food Structure - September 24, 2017 Category: Food Science Source Type: research
Protein nativity explains emulsifying properties of aqueous extracted protein components from yellow pea
Publication date: Available online 19 September 2017 Source:Food Structure Author(s): Marlies E.J. Geerts, Constantinos V. Nikiforidis, Atze Jan van der Goot, Albert van der Padt In this paper, the emulsifying properties of a protein-enriched fraction from pea are unravelled. The emulsifying properties of mildly fractionated protein fractions from yellow pea and compared to those of commercial pea protein isolate. The emulsion stability of an oil-in-water emulsions were determined under acidic pH, under acceleration forces and a freeze-thaw treatment. It was found that the emulsions stabilized by the mildly fractiona...
Source: Food Structure - September 20, 2017 Category: Food Science Source Type: research
