Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions

Santipanichwong, Rujirat; Suphantharika, Manop

doi:10.1016/j.foodhyd.2008.10.006

Cited by 71 publications

(43 citation statements)

References 33 publications

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“…The better thermal stability observed for oat emulsion gels and oil-free gels may be attributed to both the presence of oat bran and where applicable also to the concentration of gelling agent, mainly gelatin. Both the proteins and the b-glucans present in oat bran have been found to possess water and fat binding capacity as well as emulsion stabilizing capabilities (Burkus and Temelli 2000;Klose and Arendt 2012;Kontogiorgos et al 2004;Lazaridou and Biliaderis 2007;Santipanichwong and Suphantharika 2009;Siu et al 2002). It has been reported that in whey protein concentrate emulsions with added barley b-glucan the phase separation substantially decreased due to a decrease in droplet size (Burkus and Temelli 2000).…”

Section: Syneresis and Thermal Stabilitymentioning

confidence: 99%

“…(Siu et al 2002). Then again, b-glucans extracted from barley and oats had good emulsion capacity, offering useful applications such as thickening and stabilizing of emulsions (Brummer et al 2014;Burkus and Temelli 2000;Kontogiorgos et al 2004;Lazaridou and Biliaderis 2007;Santipanichwong and Suphantharika 2009). Cereal b-glucan hydrogels with diverse molecular characteristics and properties have been produced under various isothermal conditions (5-45°C), molecular sizes and polymer concentrations (Lazaridou and Biliaderis 2007).…”

Section: Introductionmentioning

confidence: 99%

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Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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Oat emulsion gels and oil-free oat gels were formulated with varying proportions of oat bran/olive oil (from 12/40 to 28/0) without or with alginate or gelatin used as animal fat replacers and/or to provide b-glucan and MUFA for meat products. Composition, technological properties (thermal stability, colour, texture, etc.) and the effects of chilled and frozen storage of samples were evaluated. Depending on the proportion, samples developed for use as animal fat replacers in meat products may endow these with properties qualifying them for nutrition and health claims. No samples showed any noticeable syneresis and all showed good thermal stability. Increasing of oat bran/olive oil increased a* and reduced b* values, while differences in L* depended on the gelling agent. Penetration force (PF) and gel strength increased when the oat bran/oil ratio increased, with the highest values in the samples containing alginate or gelatin. Thermal losses and PF generally increased during chilled and frozen storage, and no significant differences were observed in colour or pH over storage.

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Section: Syneresis and Thermal Stabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

et al. 2016

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“…However, in concentrated emulsions, aggregation Food Research International xxx (2015) xxx-xxx results in the formation of a three-dimensional network of fat droplets that inhibits their movement and traps the continuous phase, thereby leading to an increased viscosity and even gel-like properties (Mao & McClements, 2012b;Santipanichwong & Suphantharika, 2009). Additionally, saliva-induced aggregation of fat droplets in the oral cavity may contribute to the desirable mouthfeel of some emulsion-based products, since this increases the perceived viscosity in the mouth (Silletti, Vingerhoeds, Norde, & Van Aken, 2007;van Aken, Vingerhoeds, & de Hoog, 2007).…”

Section: Introductionmentioning

confidence: 99%

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

McClements

2015

Food Research International

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The objective of this study was to develop model reduced-calorie food emulsions with desirable textural and optical properties based on controlled aggregation of food-grade colloidal particles and biopolymers. The model food emulsion consisted of fat droplets (5wt.%), starch granules (4wt.%), and xanthan gum (0 to 0.02wt.%) under acidic conditions (pH3). The fat droplets were stabilized by a protein-based emulsifier (whey protein isolate). Fat droplet aggregation was induced by adding anionic xanthan gum to promote bridging flocculation of the cationic protein-coated fat droplets. Thermal processing (95°C) did not have a major impact on fat droplet aggregation, but it did promote starch granule swelling. The structural organization of the fat droplets could be regulated by altering xanthan levels. Relatively small droplet aggregates were formed at low xanthan concentrations that coated the starch granule surfaces. Conversely, large irregular shaped droplet aggregates were formed throughout the system at higher xanthan levels. The rheological and optical properties of the model emulsions could therefore be controlled by altering fat droplet organization. Addition of low levels of xanthan significantly increased the viscosity, yield stress, and complex modulus of the model food emulsions. However, high levels of xanthan led to the formation of large visible aggregates that would negatively impact on sensory quality. This study has important implications for the development of cost-effective and clean-label reduced-fat products with desirable quality attributes, such as dressings and sauces.

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“…At higher frequencies, the G value of the adhesive without MMT declined noticeably with the increase in frequency. This suggests that the adhesive without MMT might be classified rheologically as a typical weak gel structure (Santipanichwong & Suphantharika, 2009). In contrast, the G value of the adhesive with 5% MMT keep gradually increasing at higher frequencies, suggesting that the interactions between the MMT and the starch molecules strengthen the structure of the starch-based wood adhesive.…”

Section: Dynamic Rheological Properties Of the Starch-based Wood Adhementioning

confidence: 95%

Effects of montmorillonite addition on the performance of starch-based wood adhesive

Wang

et al. 2015

Carbohydrate Polymers

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Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions

Cited by 71 publications

References 33 publications

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Emulsion gels as potential fat replacers delivering β-glucan and healthy lipid content for food applications

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

Effects of montmorillonite addition on the performance of starch-based wood adhesive

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