Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)

Francisquini, Júlia d’Almeida; Pereira, João Pablo Fortes; Pinto, Michele da Silva; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler; Silva, Paulo da Fonseca da Henrique

doi:10.1590/fst.26617

Cited by 4 publications

(4 citation statements)

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“…The Aw results of dulce de leche ranged from 0.71 to 0.82 (Figure 1A), with significantly (p < 0.05) higher values at times 0 and 90 days for both formulations. Studies with bovine dulce de leche showed Aw values between 0.85 and 0.91 for industrialized formulations and condensed sweetened milk (Ferreira et al, 2012;Renhe et al, 2017) and these variations may occur with dulce de leche, due to heating that can concentrate the ingredients and increase gradually the amount of insoluble solids (Francisquini et al, 2019). The titratable acidity in the products ranged from 0.41 to 0.71% of lactic acid in the DOC formulation and from 0.47 to 0.69% lactic acid in the DWC (Figure 1B).…”

Section: Resultsmentioning

confidence: 99%

“…Dulce de leche is a traditional South American product prepared by slowly heating milk and sugar, with or without the addition of flavoring, until it reaches a concentration of approximately 68-70 °Brix (Brasil, 1997;Gaze et al, 2015;Francisquini et al, 2019). Brazilian law defines the characteristics and classification of dulce de leche (Brasil, 1996b(Brasil, , 1997(Brasil, , 2001, focused on products of bovine origin, and this dairy product from sheep milk could represent an economic alternative for producers and a differentiated option for consumers.…”

Section: Introductionmentioning

confidence: 99%

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Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

et al. 2021

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The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep's milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep's pasteurized milk and cream, as well as on dulce de leche right after production and during the storage time. Addition of cream to sheep dulce de leche did not change the physicochemical and microbiological parameters between formulations. The dulce de leche showed dark color and adequate results of protein, fat, total and microbiological counts (thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. in all evaluations, and total mesophilic aerobic up to 150 days of storage). Innovative formulations of dulce de leche made by sheep's milk were developed, differentiated from those existing in the Brazilian market, but a specific legislation is required in Brazil focused on the specific characteristics and quality parameters of sheep's milk and its derivatives.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

et al. 2021

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“…‘Dulce de leche’ and sweetened condensed milk are concentrated products and therefore have a higher calcium content than milk (Nieuwenhuijse 2016; Francisquini et al 2019). Calcium concentration in these products may explain the results presented in Tables 1 and 2, where the Lane–Eynon method underestimates the carbohydrate concentration.…”

Section: Resultsmentioning

confidence: 99%

Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products

Silva

Lafetá

Leite

et al. 2020

Int J of Dairy Tech

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Lactose and sucrose were quantified in sweetened condensed milk and 'Dulce de leche' using a high-performance liquid chromatography (HPLC) approach as compared with the classical methods (Chloramine-T and Lane-Eynon). Lane-Eynon method estimated the lowest values of carbohydrates for both products. The chromatographic method quantified the carbohydrate contents at the same range as Chloramine-T method. The values of the estimated standard error (ESE) for HPLC versus Chloramine-T (0.55-0.77 mass %) were lower than the ESE for HPLC versus Lane-Eynon (1.01-1.63 mass %). Calcium concentration in the products may explain underestimated carbohydrate contents by the Lane-Eynon method.

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“…A faster rate of stirring with the mechanical stirrer could accelerate emulsion solidification, and the rapid formation of PLGA microspheres would increase the drug entrapment efficiency of the dimpled-surface MSs. 38,39 Aerodynamic Performance of Carrier-Based Formulations…”

Section: Entrapment Efficiency and Drug Loading Amount Of Dimpled-sur...mentioning

confidence: 99%

Inhalable Nano-Dimpled Microspheres Containing Budesonide-PLGA for Improved Aerodynamic Performance

Han¹,

Kang²,

Kim³

et al. 2022

IJN

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Introduction Dry powder inhalations are an attractive pharmaceutical dosage form. They are environmentally friendly, portable, and physicochemical stable compared to other inhalation forms like pressurized metered-dose inhalers and nebulizers. Sufficient drug deposition of DPIs into the deep lung is required to enhance the therapeutic activity. Nanoscale surface roughness in microparticles could improve aerosolization and aerodynamic performance. This study aimed to prepare microspheres with nanoscale dimples and confirm the effect of roughness on inhalation efficiency. Methods The dimpled-surface on microspheres (MSs) was achieved by oil in water (O/W) emulsion-solvent evaporation by controlling the stirring rate. The physicochemical properties of MSs were characterized. Also, in vitro aerodynamic performance of MSs was evaluated by particle image velocimetry and computational fluid dynamics. Results The particle image velocimetry results showed that dimpled-surface MSs had better aerosolization, about 20% decreased X-axial velocity, and a variable angle, which could improve the aerodynamic performance. Furthermore, it was confirmed that the dimpled surface of MSs could cause movement away from the bronchial surface, which helps the MSs travel into the deep lung using computational fluid dynamics. Conclusion The dimpled-surface MSs showed a higher fine particle fraction value compared to smooth-surface MSs in the Andersen Cascade Impactor, and surface roughness like dimples on microspheres could improve aerosolization and lung deposition.

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Evolution of soluble solid content and evaporation rate curves during the manufacture of dulce de leche (dl)

Cited by 4 publications

References 10 publications

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products

Inhalable Nano-Dimpled Microspheres Containing Budesonide-PLGA for Improved Aerodynamic Performance

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