The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

Żmudziński, Daniel; Ptaszek, Paweł; Kruk, Joanna; Kaczmarczyk, Kacper; Rożnowski, Wojciech; Berski, Wiktor; Ptaszek, Anna; Grzesik, M.

doi:10.1016/j.jfoodeng.2013.08.020

Cited by 46 publications

(27 citation statements)

References 21 publications

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“…[9] The understanding of the dependence of the final food quality on the physical properties of the foam is not a resolved issue, so it requires further research [10]. This dependence is characterized by taking into account the following physical properties as quantitative measures:…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of a model of steric stabilization of the air-nut semi-finished product structure

Горальчук

Гринченко

Gubsky

et al. 2017

EEJET

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Розроблено теоретичну модель сте-ричної стабілізації структури повітряно-горіхового напівфабрикату, шляхом додат-кового введення дистильованих моногліце-ридів та натрій-карбоксиметилцелюлози. Експериментально доведено, що введення низькомолекулярних поверхнево-активних речовин в олію забезпечує гідрофілізацію жирової фази та зменшує десорбцію білка з бульбашок повітря. Введення натрій-кар-боксиметилцелюлози забезпечує підвищення в'язкості, зменшує флотацію твердих час-тинок горіхів, забезпечує стійкість системи до перемішування Ключові слова: напівфабрикат повітряно-горіховий, стерична стабілізація, флотація, піноутворююча здатність, стійкість піни, міжфазні шари Разработана теоретическая модель сте-рической стабилизации структуры воздуш-но-орехового полуфабриката путем допол-нительного введения дистиллированных моноглицеридов и натрий-карбоксиметил-целлюлозы. Экспериментально доказано, что введение низкомолекулярных поверх-ностно-активных веществ в масло обеспе-чивает гидрофилизацию жировой фазы и уменьшает десорбцию белка из пузырьков воздуха. Введение натрий-карбоксиметил-целлюлозы обеспечивает повышение вязко-сти, уменьшает флотацию твердых частиц орехов, обеспечивает устойчивость систе-мы к перемешиванию Ключевые слова: полуфабрикат воздуш-но-ореховый, стерическая стабилизация, флотация, пенообразующая способность, устойчивость пены, межфазные слои UDC 664.64

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of a model of steric stabilization of the air-nut semi-finished product structure

Горальчук

Гринченко

Gubsky

et al. 2017

EEJET

View full text Add to dashboard Cite

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“…The gap was selected to avoid crushing or destroying the gas bubbles (Zmudzinsk et al, 2014). Stress sweep tests were carried out at a frequency of 1 Hz to determine the linear viscoelasticity region in oscillatory shear.…”

Section: Rheologymentioning

confidence: 99%

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

et al. 2016

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The aim of this study was to evaluate the effect of electrostatic interaction between egg white protein (EW) and pectin in a high sugar content system (80 wt% total solid) on the foaming properties (density, overrun and stability) and foam rheological properties. A central composite rotatable design was carried out to study the effects of biopolymer concentration (1.40-5.60%, w/w) and EW:pectin ratio (7:1-63:1) on the apparent viscosity before whipping, foaming capacity (density and overrun) and foam rheological properties (storage modulus G', loss modulus G" and phase angle ) of sugar/EW/pectin mixtures at pH 3.0. The apparent viscosity increased as biopolymer concentration increased while EW:pectin ratio had no significant effect (p>0.10) on this response. At 7:1 EW:pectin ratio, the mixture presented low foaming capacity, resulting in foam with less solid character and low stability, possibly due to the pectin excess in the system. At 49:1 EW:pectin ratio, the mixture showed higher foaming capacity and foam elasticity. The formation of soluble complexes between EW and pectin possibly increased the continuous phase viscosity and enhanced the foam stability by slowing liquid drainage.

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Section: Introductionmentioning

confidence: 99%

“…Foam is a multiphase system produced by incorporation of air or another gas into liquid or solid continuous phase by mechanical agitation . The most common used foam agents in food products are proteins . It has been proven that the ideal foaming protein should exhibit high surface hydrophobicity, good solubility and low electric charge .…”

Section: Introductionmentioning

confidence: 99%

“…It has been proven that the ideal foaming protein should exhibit high surface hydrophobicity, good solubility and low electric charge . These features characterise egg white (albumin) and derivatives of whey protein . Albumin behaves as amphiphilic emulsifier, which positions at the air/water interface and stabilises the system of air bubbles separated with water film .…”

Section: Introductionmentioning

confidence: 99%

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Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams

2015

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The aim of this work was to evaluate the effect of dextrose equivalent and concentration of potato maltodextrins on stability and rheological properties of egg albumin foams. It was found that maltodextrins can act as stabilising agents for aerated food systems. This characteristic of maltodextrin depends on its DE value and concentration. The foams containing 20 and 30 wt% of maltodextrin of DE 6 did not undergo destabilisation in time, contrary to the foams with maltodextrins of DE 11 and DE 16. All the foams showed viscoelastic properties with a domination of the elastic ones and they exhibited characteristics typical of a weak gel. The foams with maltodextrins were less susceptible to deformation as compared to the foam without maltodextrin. The susceptibility to deformation of the foams decreased with a decrease in the maltodextrin DE value and with an increase in the maltodextrin concentration.

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The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

Cited by 46 publications

References 21 publications

Development of a model of steric stabilization of the air-nut semi-finished product structure

Development of a model of steric stabilization of the air-nut semi-finished product structure

Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties

Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams

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