Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Abstract

Low-molecular-weight (LMW) emulsifiers are used to promote controlled destabilization in many dairy-type emulsions in order to obtain stable foams in whippable products. The relation between fat globule aggregation induced by three LMW emulsifiers, lactic acid ester of monoglyceride (LACTEM), saturated monoglyceride (GMS), and unsaturated monoglyceride (GMU) and their effect on interfacial protein displacement was investigated. It was found that protein displacement by LMW emulsifiers was not necessary for fat globule aggregation in emulsions, and conversely fat globule aggregation was not necessarily accompanied by protein displacement. The three LMW emulsifiers had very different effects on emulsions. LACTEM induced shear instability of emulsions, which was accompanied by protein displacement. High stability was characteristic for emulsions with GMS where protein was displaced from the interface. Emulsions containing GMU were semisolid, but only low concentrations of protein were detected in the separated serum phase. The effects of LACTEM, GMS, and GMU may be explained by three different mechanisms involving formation of interfacial α-gel, pickering stabilization and increased exposure of bound casein to the water phase. The latter may facilitate partial coalescence. Stabilizing hydrocolloids did not have any effect on the LMW emulsifiers' ability to induce protein displacement.

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

“…However, application of GMU to the control mix made with coconut fat converted the mix into a viscous paste hindering the mix from flowing into the freezing cylinder of the soft serve freezer. Such a spontaneous conversion of fluid emulsions into a viscous paste has previously been attributed to fat globule network formations (Munk et al., ; Munk et al., ) as visualized in three dimensions using X‐ray tomography (Nielsen et al., ). Instead saturated mono‐diglyceride was used as emulsifier for the reference ice cream mixes made with coconut fat, which is important to keep in mind when comparing the physical characteristics.…”

“…Due to its enhancing effect on fat destabilization (Davies, Dickinson, & Bee, ; Méndez‐Velasco & Goff, ; Munk, Larsen, Van Den Berg, Knudsen, & Andersen, ; Zhang & Goff, ), unsaturated monoglyceride (GMU) was initially selected as the preferred emulsifier for the ice cream mixes. Fat destabilization is a general term to describe disruption of fat globules and covers both coalescence and partial coalescence.…”

“…Another crucial factor for network formation is the capability of globule adherence. Several studies have demonstrated that monoglycerides rich in oleic acid (GMU) enhance aggregation of solid fat globules resulting in a firmer structure in terms of high storage modulus (Granger, Leger, Barey, Langendorff, & Cansell, ; Méndez‐Velasco & Goff, ; Munk et al., ). Also in oleogel‐based ice cream GMU has been found to increase fat destabilization which caused slower meltdown rate of ice cream (Zulim Botega et al., ).…”

Effects of glycerol monostearate and Tween 80 on the physical properties and stability of recombined low-fat dairy cream

“…Fredrick et al (2013a) proposed that saturated monoglycerides could prevent needle-like fat crystal shapes from deforming the interface for the chain crystallization of saturated monoglycerides behaving as a solid at the oil-in-water interface (Fredrick et al 2010;Fredrick et al 2013a). Moreover, nanocrystals of GMS absorbed on the oil surface could stabilize the emulsion (Munk et al 2014). Compared with unsaturated monoglyceride that forms a dense fat network in the emulsion (Munk et al 2014).…”

“…Moreover, nanocrystals of GMS absorbed on the oil surface could stabilize the emulsion (Munk et al 2014). Compared with unsaturated monoglyceride that forms a dense fat network in the emulsion (Munk et al 2014). saturated monoglyceride shows a lower partial coalescence rate, specifically in recombined dairy cream (Fredrick et al 2013a).…”