The effect of filler particles on the texture of food gels

Dille, Morten J.; Draget, Kurt I.; Hattrem, Magnus N.

doi:10.1016/b978-1-78242-333-1.00009-7

Cited by 20 publications

(16 citation statements)

References 49 publications

(57 reference statements)

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“…Gels play a key role in the creation of many food products such as jelly desserts confections, tofu, or dairy products [ 1 ]. Confectionary gelled products can contain different sugars such as sucrose, fructose, glucose, inverted sugar, or glucose syrups.…”

Section: Introductionmentioning

confidence: 99%

“…The texture-structure properties of food gels are very important, as the functionality of a product is related to its mechanical behaviour during processing and mastication [ 1 , 27 ]. Aerated gels can offer a wide range of advantages including flexibility in texture and structure and many sensory attributes related to consumer acceptance of food products [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

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This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Jakubczyk

Kamińska-Dwórznicka

2021

Gels

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“…By a careful selection of the type of gelatin, the hardness as well as the sol/gel transition temperature of the gel matrix can be modified to optimize the mouth feel of the API formulation. 19,20 However, and as reported in the present study, only minor modifications may be necessary, as the current formulation received positive feedback regarding texture.…”

Section: Discussionmentioning

confidence: 62%

“…The gel matrix of the soft‐chew formulation used in this study has a sol‐gel transition temperature that correlates well with physiological conditions and causes rapid disintegration/dissolution during mastication, thereby easing the process of swallowing. By a careful selection of the type of gelatin, the hardness as well as the sol/gel transition temperature of the gel matrix can be modified to optimize the mouth feel of the API formulation . However, and as reported in the present study, only minor modifications may be necessary, as the current formulation received positive feedback regarding texture.…”

Section: Discussionmentioning

confidence: 88%

The Relative Bioavailability of Ibuprofen After Administration With a Novel Soft Chewable Drug Formulation

Hattrem¹,

Dille

Seternes

et al. 2017

Clinical Pharm in Drug Dev

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The first aim of the present study was to evaluate the bioavailability of ibuprofen dispersed in a novel soft chewable formulation compared with a traditional ibuprofen tablet; its second was to map the quality of taste masking and patient product satisfaction. In a phase 1, single‐center, open‐label, randomized, crossover study, healthy subjects received a soft‐chew formulation or a hard tablet (reference), both containing 100 mg ibuprofen. Serial blood samples were collected over 24 hours to assess ibuprofen bioavailability. Taste and satisfaction after chewing the novel formulation 3 or 8 times were evaluated with a questionnaire. The soft‐chew formulation showed comparable bioavailability to the reference tablet. The highest peak plasma concentration was observed after 3 chews, and the relative bioavailability was approximately 8% higher compared to 8 chews. The overall flavor was well appreciated, and chewing 3 times was significantly preferred (P = .043) over chewing 8 times. Soft chewable drug formulations may improve compliance and potentially benefit several subpopulations who experience dysphagia.

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“…Gelatine-based food products are also convenient nutraceuticals delivery systems to those who are suffering from swallowing problems, because these gelatinous products melt in the mouth and hence become easier to swallow. A detailed review that discusses the opportunities and challenges that encounter fortification of gelatine-based products with bioactive compounds is available [18].…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids

Edris

2021

Egypt. J. Chem.

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Phospholipids are category of nutrients that are essential for growth and health maintenance. They are commonly supplied from animal-derived foods. However, plant-derived phospholipids like soy lecithin seems also to be potential alternative because they are well received by different category of population who have concerns about animal-derived foods. The purpose of the current investigation is to formulate gelatine-based matrix bearing soy lecithin as a model of gelled food product fortified with plant-based phospholipids. First an aqueous colloidal system containing lecithin nanoparticles is formulated. The average particle size of lecithin was 79.0 nm and its zeta-potential was -49.0 mV. Then, lecithin nanoparticles were encapsulated in gelatine coating using the layer-by-layer electrostatic deposition method. That led to the formation of gelatine-encapsulated-lecithin nanoparticles which has an average particle size 204.0 nm and a zeta-potential +4.0 mV. Upon cooling that system at 4ºC, a hydrogel bearing lecithin nanoparticles is formed. The whole process was evaluated using different techniques in order to verify the encapsulation of lecithin nanoparticles within the gelatine matrix. The physical stability of all formulations before and after encapsulation was monitored during and after storage for 3 months. The concept of this investigation can be useful for fortification of some gelatine-based food products with plant-based phospholipids, which can be used as a dietary supplement for health maintenance and promotion among different populations.

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The effect of filler particles on the texture of food gels

Cited by 20 publications

References 49 publications

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel

The Relative Bioavailability of Ibuprofen After Administration With a Novel Soft Chewable Drug Formulation

Encapsulation of Soy Lecithin Nanoparticles in Gelatin Coating for the Fortification of Gelled Food Products with Phospholipids

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