Effect of the stabilizers on partial coalescence occurring in cocoa butter-in-water emulsions: a comparative study between sunflower lecithin, buttermilk powder and sodium caseinate
Julie Bloquet-Maurras , Ahmed Bentaleb , Eric Laurichesse , Gilles Pecastaings , Mathilde Bayard , Véronique Schmitt
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引用次数: 0
Abstract
The texture of an emulsion comprising crystallized dispersed phase depends on the extent of partial coalescence. The aim of the present work was to determine the effect of three stabilizers on partial coalescence and therefore on the texture of cocoa butter emulsions initially prepared in the oil liquid state and allowed to crystallize for seven days. Partial coalescence was assessed by visual inspection, granulometry and confocal laser microscopy. We show that the type of emulsifier is of utmost importance, everything else being unchanged: dairy proteins are too protective, inhibiting partial coalescence and the formation of a gel, lecithins are not protective enough to lead to interesting gels while buttermilk powder, comprising a mixture of both stabilizers, is very promising since a spreadable gel could be obtained thanks to connections between droplets. Interfacial tension measurements, between water and middle chain triglycerides that are liquid at room temperature, were carried out to highlight the comparative behavior of the stabilizers. Atomic Force Microscopy (AFM) was used to map the interface topography. In the case of buttermilk, the surface was rough with the existence of some protruding crystals responsible for these connections. Wide Angle X-ray Scattering (WAXS) and Small Angle X-ray Scattering (SAXS) were carried out to assess the lateral and longitudinal packing of coca butter triglycerides in the emulsion droplets stabilized by the three emulsifiers. All these results provide an understanding of the origin of the very different textures of the emulsions obtained with the three stabilizers.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.