Agrio Et Emulsio – Creme De Barrar De Morango

Lima, Maria Gabriela; Ganhão, Sofia; Laranjeira, Cristina; Henriques, Marília

doi:10.25746/ruiips.v6.i3.16148

Cited by 1 publication

(2 citation statements)

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“…The methodology [3] used for food emulsions prototyping process development included technological assays articulated with sensorial and analytical evaluation.…”

Section: Technological Developmentmentioning

confidence: 99%

“…With this purpose, innovative food emulsions, as spreadable creams, could be developed, valuing secondary agricultural raw materials with potential application in food industry and thus reducing waste. Based on sustainable methodologies, an innovative spreadable cream, with different additions, was developed for markets in general, but also suitable for diet and vegan consumers [3].…”

Section: Introductionmentioning

confidence: 99%

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New food, new technology: innovative spreadable cream with strawberry syrup

Lima

Ganhão

Ruivo

et al. 2023

Eur Food Res Technol

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A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.

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“…The methodology [3] used for food emulsions prototyping process development included technological assays articulated with sensorial and analytical evaluation.…”

Section: Technological Developmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%