Modulation of stability, rheological properties, and microstructure of heteroaggregated emulsion: Influence of oil content

LWT ◽  
2019 ◽  
Vol 109 ◽  
pp. 457-466 ◽  
Author(s):  
Xu Wang ◽  
Xin Li ◽  
Duoxia Xu ◽  
Yuchen Zhu ◽  
Yanping Cao ◽  
...  
2021 ◽  
Vol 7 (2) ◽  
pp. 354
Author(s):  
Cheng Pau Lee ◽  
Jon Yi Hoo ◽  
Michinao Hashimoto

We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of coconut-basedvproducts with high oil content by varying compositions of the coconut oil and the coconut cream. The addition of oils is particularly crucial in providing energy, developing neurological functions, and improving the palatability of food. Despite the potential merits of high oil-content foods, there have been limited studies on 3D printing of high oil-content foods. In particular, the effect of oil content on the printability of food inks has not been studied to date. 3D printing of food inks with high oil contents is challenging due to oil separation that leads to unpredictable changes in rheological properties. In this work, we surveyed the behavior of the mixture of the coconut oil and the coconut cream and identified the appropriate conditions for the food inks that show the printability in DIW 3D printing. We initially formulated coconut cream inks added with coconutoil that did not exhibit oil separation, and characterized the rheological properties of such inks. We successfully 3D-printed coconut cream with additional coconut oil and successfully fabricated 3D structures with inks containing 25% water with an additional 10% (w/w) of coconut oil. Texture profile analysis (TPA) suggested that the hardness index and the chewiness index of mesh-shaped 3D-printed coconut cream decreased due to an increase in the water content of the ink. Overall, this studyoffered an understanding of the stability of the food inks and demonstrated the fabrication of 3D colloidal food with controlledoil content, which can be applied to formulating foods with tunable oil content to cater to individual nutritional needs without compromising the stability of the inks.


LWT ◽  
2015 ◽  
Vol 60 (1) ◽  
pp. 156-161 ◽  
Author(s):  
María Gricelda Vázquez-Carrillo ◽  
David Santiago-Ramos ◽  
Marcela Gaytán-Martínez ◽  
Eduardo Morales-Sánchez ◽  
Manuel de Jesús Guerrero-Herrera

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2759
Author(s):  
Zeynep Hazal Tekin-Cakmak ◽  
Ilker Atik ◽  
Salih Karasu

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.


Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
G Pop ◽  
I Maior ◽  
A Militaru ◽  
C Peev ◽  
D Pop

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