Abstract:Summary
In a first step of designing tailored confectionery masses using water‐in‐oil emulsions, a parameter screening on emulsion rheology and stability was carried out. The experimental set‐up included cocoa butter as continuous phase and the variation of the disperse phase (water, or 50% sucrose in water), two volume fraction levels and the type of emulsifier (lecithin, polyglycerol polyricinoleate (PGPR), ammonium phosphatide (YN) and blends of lecithin or YN with PGPR). Emulsions were characterised by mic… Show more
“…Similar microstructures have been reported in literature for w/o emulsions stabilised with lecithin, sorbitan esters or sucrose esters dissolved in sunflower oil or olive oil as the continuous emulsion phase (Balcaen et al, 2017;Mazo Rivas et al, 2016;Ushikubo & Cunha, 2014). According to Ushikubo and Cunha (2014) and Mazo Rivas et al (2016), the formation of droplet aggregates in sucrose ester stabilised w/o emulsions can be attributed to the self-assembly of the sucrose ester molecules dissolved in oil forming an entangled dynamic network and thus promoting aggregation in oil-based emulsions. Nevertheless, the aggregates could be somewhat disintegrated by shearing on a magnetic stirrer as evidenced in Fig.…”
Section: Primary W 1 /O Emulsion Designsupporting
confidence: 82%
“…This difference in behaviour between sucrose ester and PGPR has previously been reported by Balcaen et al (2017) suggesting that the polymeric side chain of a PGPR molecule compared to the monomeric side chain of a sucrose ester might be responsible. In any case, PGPR is a well-known emulsifier for w/o emulsions, imparting long-range steric forces and repulsive barriers between adjacent droplets overcoming classical emulsion droplet instability phenomena such as droplet coalescence and flocculation/aggregation (Mazo Rivas et al, 2016;Middendorf et al, 2015). Another observation was that the PGPR stabilised droplets were much smaller than the SE O-170 stabilised droplets, so small indeed that it is not possible to ascertain whether the emulsion processed with the Silverson (Fig.…”
“…Similar microstructures have been reported in literature for w/o emulsions stabilised with lecithin, sorbitan esters or sucrose esters dissolved in sunflower oil or olive oil as the continuous emulsion phase (Balcaen et al, 2017;Mazo Rivas et al, 2016;Ushikubo & Cunha, 2014). According to Ushikubo and Cunha (2014) and Mazo Rivas et al (2016), the formation of droplet aggregates in sucrose ester stabilised w/o emulsions can be attributed to the self-assembly of the sucrose ester molecules dissolved in oil forming an entangled dynamic network and thus promoting aggregation in oil-based emulsions. Nevertheless, the aggregates could be somewhat disintegrated by shearing on a magnetic stirrer as evidenced in Fig.…”
Section: Primary W 1 /O Emulsion Designsupporting
confidence: 82%
“…This difference in behaviour between sucrose ester and PGPR has previously been reported by Balcaen et al (2017) suggesting that the polymeric side chain of a PGPR molecule compared to the monomeric side chain of a sucrose ester might be responsible. In any case, PGPR is a well-known emulsifier for w/o emulsions, imparting long-range steric forces and repulsive barriers between adjacent droplets overcoming classical emulsion droplet instability phenomena such as droplet coalescence and flocculation/aggregation (Mazo Rivas et al, 2016;Middendorf et al, 2015). Another observation was that the PGPR stabilised droplets were much smaller than the SE O-170 stabilised droplets, so small indeed that it is not possible to ascertain whether the emulsion processed with the Silverson (Fig.…”
“…(2021) have revealed that the concentration of PGPR required to produces stable W/O emulsions can be greatly reduced by combining PGPR with a similar quantity of lecithin in the oil phase. In emulsifier blends (e.g., blends of PGPR with lecithin), PGPR is mainly responsible for modulating the physical characteristics of the emulsions (Mazo Rivas et al., 2016); these emulsions show a shear thinning behavior and a high viscosity at low shear rate (Okuro et al., 2019). These results also revealed that the ideal PGPR: Lecithin ratios were discovered to be 1.5:0.5 and 1.0:1.0, resulting in emulsions with superior kinetic stability because of the formation of an improved viscoelastic interfacial layer.…”
Polyglycerol polyricinoleate (PGPR) is a synthetic food additive containing a complex mixture of various esters. In recent years, there has been a growing trend to use PGPR‐stabilized water‐in‐oil (W/O) emulsions to replace fat in order to produce low‐calorie food products. In this respect, it is essential to comprehensively characterize the PGPR molecular species composition, which might enable to reduce its required amount in emulsions and foods based on a better understanding of the structure‐activity relationship. This review presents the recent research progress on the characterization and quantitative analysis of PGPR. The influencing factors of the emulsifying ability of PGPR in W/O emulsions are further illustrated to provide new insights on the total or partial replacement of PGPR. Moreover, the latest progress on applications of PGPR in food products is described. Current studies have revealed the complex structure of PGPR. Besides, recent research has focused on the quantitative determination of the composition of PGPR and the quantification of the PGPR concentration in foods. However, research on the quantitative determination of the (poly)glycerol composition of PGPR and of the individual molecular species present in PGPR is still limited. Some natural water‐ or oil‐soluble surfactants (e.g., proteins or lecithin) have been proven to enable the partial replacement of PGPR in W/O emulsions. Additionally, water‐dispersible phytosterol particles and lecithin have been successfully used as a substitute of PGPR to create stable W/O emulsions.
“…Obtained research results confirmed that the bench‐scale margarine line was a powerful device to produce cocoa butter emulsions, and that the desired physical property of W/O emulsions could be obtained by modifying the processing conditions such as shearing, emulsification temperature and residence time. Similarly, Mazo Rivas, Schneider, and Rohm () have used W/O emulsion to design tailored confectionery masses. The W/O emulsions set cocoa butter as a continuous phase and 50% sucrose in water as the dispersed phase.…”
Water‐in‐oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat‐based food products. However, long‐term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. To develop high‐quality emulsion‐based food products, it is essential to better understand the factors that affect the emulsions’ stability. In real food system, the stability situation of W/O emulsions is more complicated by the fact that various additives are contained in the products, such as NaCl, sugar, and other large molecular additives. The potential stability issues of W/O emulsions caused by these encapsulated additives are a current concern, and special attention should be given to the relevant theoretical knowledge. This article presents several commonly used methods for the preparation of W/O emulsions, and the roles of different additives (water‐ and oil‐soluble types) in stabilizing W/O emulsions are mainly discussed and illustrated to gain new insights into the stability mechanism of emulsion systems. In addition, the review provides a comprehensive and state‐of‐art overview of the potential applications of W/O emulsions in food systems, for example, as fat replacers, controlled‐release platforms of nutrients, and delivery carrier systems of water‐soluble bioactive compounds. The information may be useful for optimizing the formulation of W/O emulsions for utilization in commercial functional food products.
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