Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Fredrick, Eveline; Heyman, Bart; Moens, Kim; Fischer, Sabine; Verwijlen, Tom; Moldenaers, Paula; Meeren, Paul Van der; Dewettinck, Koen

doi:10.1016/j.foodres.2013.02.006

Cited by 95 publications

(45 citation statements)

References 36 publications

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“…As a saturated monoglyceride, GMS lends the emulsion higher orthokinetic stability than unsaturated monoglycerides. 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).…”

Section: Introductionmentioning

confidence: 99%

“…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). In addition, monoglyceride can incorporate with protein to form a dynamic monoglyceride-protein monolayer at an oil surface (Sánchez and Patino 2004).…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Zhang

et al. 2016

Dairy Sci. & Technol.

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Recombined low-fat dairy cream (RLFDC) primarily comprises anhydrous milk fat and milk protein. The primary advantage of RLFDC is that its ingredients can be easily stored and transported, whereas its most notable disadvantage is poor stability. The effects of glycerol monostearate (GMS) or sorbitan monooleate ethoxylate (Tween 80) on the physical properties and stability of RLFDC (20% fat and 2% protein) were investigated in this study. Physical properties were evaluated according to droplet size, surface protein concentration, ζ-potential, and apparent viscosity; stability was assessed according to creaming rate. Results showed that GMS and Tween 80 could significantly increase the creaming stability of RLFDC compared with a control sample. The creaming stability of RLFDC with GMS highly depended on ζ-potential and apparent viscosity, which contributed to electrostatic repulsion and intermolecular resistance. The effect of Tween 80 on the creaming stability of RLFDC was independent of the physical properties.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Wang

Zhang

et al. 2016

Dairy Sci. & Technol.

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“…The control of the fat crystal forms can be achieved using several types of oil or oil-soluble lowmolecular-weight emulsifiers (LMWE; Fredrick et al, 2013;Zhao et al, 2013). Low-molecular-weight emulsifiers are reported to cause proteins to desorb from the surface of fat globules (Wilde and Clark, 1993;Cornec et al, 1998;Fredrick et al, 2013), diminish the shear stability (Cornec et al, 1998), and stimulate the aggregation of fat globules during the whipping process (Hotrum et al, 2005). Moreover, the stability of fat globules increases with the concentration of proteins in the continuous phase of a cream (Goff, 1997;Fredrick et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…These characteristics that conflict with each other, and hence several emulsifiers are often used to support these characteristics in whipping cream products. Emulsifiers can confer emulsifying or demulsifying characteristics on the fat globules of cream (Fredrick et al, 2013;Zhao et al, 2013). Proteins also adsorb onto the membrane of fat globules, forming a steric barrier and strengthening the membrane (Matsumura and Matsumiya, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Emulsions acquire stability through the adsorption of proteins onto the surface of fat globules (Wilde et al, 2007). It has also been reported that the addition of LMWE that contain unsaturated fatty acids reduce the density of the fat globule membrane, thus weakening it (Fredrick et al, 2013). Therefore, the stability of the fat globules against shear stress using this type of emulsifier is low, thus stimulating demulsification during the whipping process (Fredrick et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream

Ihara¹,

Hirota²,

Akitsu

et al. 2015

Journal of Dairy Science

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The emulsifying components in cream are very important in controlling the physical characteristics of whipped cream. The effects of those components on the stability of fat globules and the physical characteristics of whipped cream were investigated. A low-molecular-weight emulsifier, and protein ingredients such as sodium caseinate and a casein partial hydrolysate (casein peptides), were used as emulsifying components in this investigation. The viscosity of deaerated whipped cream (called the serum viscosity) was measured to evaluate the degree of fat-globule aggregation. Furthermore, the shape-retention ability, which is the degree of reduction in the firmness of whipped cream between immediately after whipping and after 1d of refrigeration, was explored. The addition of the low-molecular-weight emulsifier in the continuous phase of dairy cream, which does not contain added low-molecular-weight emulsifiers, increased the stability of the fat globules and reduced the shape-retention ability of the whipped cream. The addition of protein ingredients (sodium caseinate and casein peptides) to the continuous phase of dairy cream had little effect. However, the addition of casein peptide in the continuous phase of dairy cream together with the low-molecular-weight emulsifier reduced the effect of the low-molecular-weight emulsifier on the stabilization of fat globules and the shape-retention ability of the whipped cream. The addition of casein peptide did not recover the serum viscosity; thus, other mechanisms might underlie this phenomenon.

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Crystallization of Lipids in Oil‐in‐Water Emulsion States

Coupland¹

2018

Crystallization of Lipids

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Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

Cited by 95 publications

References 36 publications

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

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

Effects of emulsifying components in the continuous phase of cream on the stability of fat globules and the physical properties of whipped cream

Crystallization of Lipids in Oil‐in‐Water Emulsion States

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