Larissa Ribas Fonseca, Matheus Augusto Silva Santos, Thaís Jordânia Silva, Tatiana Porto Santos, Rosiane Lopes Cunha
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引用次数: 0
Abstract
The replacement of saturated fats is a current trend in the food industry, leading to the search for new strategies that still allow keeping the technological properties of the products. In this view, high internal phase emulsions (HIPEs) have been an attractive alternative for this replacement, especially water-in-oil (W/O) emulsions, as they reduce the total amount of fats, while at the same time maintain high viscosity and texture similar to saturated fats. However, the formation of W/O HIPEs presents several challenges regarding their formation and stability. Herein, we discuss challenges and opportunities regarding the use of W/O HIPEs. By exploring the factors that affect the properties of these systems, we can provide better strategies to stabilize and optimize the structural and rheological properties of W/O HIPEs. Such factors include, for instance, the effect of different compounds with different particular physical properties (i.e., structuring and emulsifying), such as waxes, monoacylglycerols, diacylglycerols, lecithin and polyglycerol polyricinoleate. Therewith, this review aims to provide in-depth insights into the production and stabilization of W/O HIPEs, focusing especially on different compounds, ultimately enhancing emulsion techno-functionality.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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