Rheology of Double (W/O/W) Emulsions Prepared With Soybean Milk and Fortified With Calcium

Abstract

The objective of this work was to study the rheological behavior of water‐in‐oil‐in‐water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution. PRACTICAL APPLICATIONS This article deals with the formulation of novel calcium‐fortified food emulsions prepared with soybean milk and sunflower oil. Because calcium needs to be isolated from soybean milk components (proteins and phospholipids), we proposed to include calcium salts in the internal aqueous phase of a water‐in‐oil‐in‐water (w/o/w) emulsion. The practical applications of this research could include the formulation of low lipid content emulsions and the isolation of a component which is incompatible with the continuous aqueous phase. Particularly, this work leads to the understanding of how the inclusion of calcium salts in the internal aqueous phase of a w/o/w emulsion prepared with soybean milk affects the rheology and microstructure of the system. The results led to the conclusion that these emulsions can work as a whipped dairy cream substitute with vegetal components, low lipid content and important calcium contribution.

Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

“…HSPS and HSPS/SSPS have a more important effect on the magnitude of the viscoelastic parameters, probable due to the higher flocculation degree which was previously evidenced by the %FD values. Flocculation increases the viscosity of an emulsion because the effective volume fraction of a floc is greater than the sum of the volume fractions of the individual droplets due to the presence of the continuous phase trapped within it (Marquez and Wagner 2010).…”

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

“…Fat reduction has been assayed in cheese-like products formulated with W 1 /O/W 2 emulsion, closely emulating some of the textural characteristics and achieving similar preferences scores to their full milk-fat counterparts (LobatoCalleros et al, 2008). Márquez and Wagner (2010) reported that a double emulsion can work as a reduced-fat substitute for whipped dairy cream.…”

“…Hence, multiple emulsions can be used in the design and preparation of functional foods, to deal with aspects relating to improvement of lipid contents and profiles, including encapsulation to enhance the presence of bioactive (essentially hydrophilic) compounds. In this context, multiple emulsions have been used to micro-encapsulate numerous substances, including: (a) minerals (Bonnet et al, 2009;Choi, Decker, & McClements, 2009;Márquez & Wagner, 2010), (b) vitamins (Benichou, Aserin, & Garti, 2007;Li et al, 2012;O'Reagan and Mulvihill, 2009), (c) amino acids (Owusu, Zhu, & Dickinson, 1992), (d) carotenoids (Rodríguez-Huezo, Pedroza-Islas, Prado-Barragán, Beristain, & Vernon-Carter, 2004), (e) probiotics (Pimentel-González, Campos-Montiel., Lobato-Calleros, & Pedroza-Islas, 2009;Shima, Morita, Yamashita, & Adachi, 2006) and (f) resveratrol (Hemar, Cheng, Oliver, Sanguansri, & Agustin, 2010). Most of these studies have focused on the actual encapsulation process, devoting most attention to aspects relating to the formation and characterisation of W 1 /O/W 2 emulsions, which are assessed through analysis of their structure and properties, with reference to different variables associated with their composition and preparation procedure (Dickinson, 2011;McClements et al, 2009;Muschiolik, 2007).…”

An Overview of Food Emulsions: Description, Classification and Recent Potential Applications

“…There have been patented studies on the use of W/O/W emulsions in salty creams (salt-encapsulated) and aromatic mayonnaises (flavour-encapsulated) (de Cindio et al, 1991;Garti, 1997). Márquez and Wagner (2010) reported that a double emulsion can work as a reduced-fat substitute for whipped dairy cream. Lobato-Calleros et al (2006, 2008 carried out studies about low-fat (decreased oil content up to 26%) white cheese production by using W/O/W emulsions including canola oil stabilized with some hydrocolloids without causing considerable difference in sensorial, textural and rheological properties as compared with control groups.…”