Interactions in dispersions of sugar particles in food oils: influence of emulsifier

Babin, Hélène; Dickinson, Eric; Chisholm, H.; Beckett, Stephen T.

doi:10.1016/j.foodhyd.2004.10.016

Cited by 33 publications

(16 citation statements)

References 14 publications

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“…The incorporation of soybean lecithin caused a reduction of sediment volume by 31-37 %, which is comparable with the impact of lecithin on the sedimentation of sugar/soybean oil suspensions of lower volume fraction (/ approximately 0.06) performed under gravity [17,18]. The reduction of sediment volume induced by lecithin addition can be related to changes in interparticle interactions that are affected through the adsorption of surfactants at the disperse phase [17,18]. The reduction of adhesive forces between sugar particles results in a tighter packing of the disperse phase during sedimentation [15].…”

Section: Sedimentationsupporting

confidence: 54%

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Arnold

Schade

Schneider

et al. 2013

J Americ Oil Chem Soc

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The impact of soybean lecithin and three individual phospholipids at different concentration (C PL ) on rheology and sedimentation behavior of sugar/soybean oil suspensions (/ = 0.31) was studied and compared with attraction and retraction forces between sugar surfaces in soybean oil as measured by atomic force microscopy (AFM). In general, a surfactant-induced reduction of yield stress, apparent viscosity and sediment volume of the suspensions coincides with a decrease of adhesive interactions between sugar particles in soybean oil. Although the general influence of individual phospholipids and soybean lecithin is comparable, it is concluded from investigations at low C PL that individual phospholipids exhibit a less pronounced impact on the analyzed parameters. Furthermore, at low C PL , binary mixtures of the phospholipids are more efficient than individual phospholipids as regards the reduction of yield stress and sediment volume. While the same tendency was detectable for AFM results, these differences were not statistically verified. Slight differences were also evident when comparing individual phospholipids and their influence on rheology and sedimentation which are, however, not in line with the results of AFM. A general understanding of these interrelations between surfactant composition and possible synergistic or antagonistic effects in mixtures of individual phospholipids contributes to optimizing lecithin composition with respect to functionality.

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Section: Sedimentationsupporting

confidence: 54%

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Arnold

Schade

Schneider

et al. 2013

J Americ Oil Chem Soc

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“…[11] Lecithin and PGPR have the ability to make sugar particles more lipophilic. [16] In recent developments, many chocolate manufacturers combine PGPR and lecithin to achieve a desirable yield value and plastic viscosity, thereby balancing out viscosity-reducing effects. [11] The effect of milk powder particle size and shape could also be expressed here-spray-dried milk powder particles are smaller, smooth, and globular, whereas roller-dried particles are larger and squamous.…”

Section: Emulsifier Effectmentioning

confidence: 99%

Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

Ačkar

Škrabal

Šubarić

et al. 2014

International Journal of Food Properties

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The research examines the influences of different emulsifiers (lecithin, CITREM LR10-both individually and combined with polyglycerol polyricinoleate, and CITREM 2in1) and cocoa butter equivalent additions on the rheological properties of milk chocolates produced using spray or roller-dried milk. The substitution of lecithin with other emulsifiers caused an increase in the Casson plastic viscosity (µ CA ), as well as a decrease in the Casson yield stress (τ CA ) in milk chocolates containing roller-dried milk powder, whereby the lecithin-polyglycerol polyricinoleate blend had the most pronounced influence. Cocoa butter equivalent addition resulted in the highest µ CA when CITREM LR10 was used, and the lowest τ CA with lecithin-polyglycerol polyricinoleate blend. When spray-dried milk was used, the highest µ CA was determined in the sample containing CITREM LR10 and the lowest τ CA in the sample containing the lecithin-polyglycerol polyricinoleate blend. Cocoa butter equivalent addition resulted in an increase in the τ CA -except when CITREM LR10-polyglycerol polyricinoleate blend was used as emulsifier.

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“…Fat-continuous food products, such as spreads, consist of a network of particles (fat crystals, sugar crystals, emulsifier) dispersed in a continuous oil phase. Addition of emulsifiers had been proven to decrease oil separation, increase the shelf life, improved machinability, texture, rheology and mouthfeel properties of semi solid food products [12,13]. The characteristic property of emulsifiers is their ability to absorb at the interface and to change the rheological properties (such as viscosity) of the product [14].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

Shakerardekani¹,

Karim

Ghazali

et al. 2013

J Americ Oil Chem Soc

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Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In this study, monoglycerides (0.0–1.5 %) as lipophilic emulsifiers were used to prevent oil separation in pistachio spread A (containing 50.0 % pistachio paste, 30.0 % icing sugar and 20.0 % red palm oil) and B (containing 58.3 % pistachio paste, 25.0 % icing sugar and 16.7 % red palm oil). Changes in rheological behavior of pistachio spreads were investigated. The highest work of shear (which indicates spreadability) was observed in Formulations A and B containing 1.5 % monoglycerides. Addition of emulsifier significantly (P < 0.05) influenced the consistency index (K), thixotropic area (A), yield stress (τ0) and coefficient correlation (R) of pistachio spreads. All the pistachio spreads that contained emulsifier exhibited a higher storage modulus (G′) than the loss modulus (G″).

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Interactions in dispersions of sugar particles in food oils: influence of emulsifier

Cited by 33 publications

References 14 publications

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Influence of Individual Phospholipids on the Physical Properties of Oil‐Based Suspensions

Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread

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