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

IF 11 1区 农林科学 Q1 CHEMISTRY, APPLIED
Julie Bloquet-Maurras , Ahmed Bentaleb , Eric Laurichesse , Gilles Pecastaings , Mathilde Bayard , Véronique Schmitt
{"title":"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","authors":"Julie Bloquet-Maurras ,&nbsp;Ahmed Bentaleb ,&nbsp;Eric Laurichesse ,&nbsp;Gilles Pecastaings ,&nbsp;Mathilde Bayard ,&nbsp;Véronique Schmitt","doi":"10.1016/j.foodhyd.2025.111593","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"169 ","pages":"Article 111593"},"PeriodicalIF":11.0000,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25005533","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
稳定剂对可可脂水乳状液部分聚结的影响:向日葵卵磷脂、酪乳粉和酪蛋白酸钠的比较研究
包含结晶分散相的乳液的结构取决于部分聚并的程度。本研究的目的是确定三种稳定剂对部分聚结的影响,从而对最初以油液状态制备的可可脂乳剂的质地产生影响,并使其结晶七天。通过目视检查、粒度测定和激光共聚焦显微镜观察部分聚结。我们表明乳化剂的类型是最重要的,其他一切都保持不变:乳蛋白的保护作用太强,抑制了部分聚结和凝胶的形成,卵磷脂的保护作用不足以形成有趣的凝胶,而酪乳粉,由两种稳定剂的混合物组成,非常有前途,因为液滴之间的连接可以获得可涂抹的凝胶。界面张力测量,水和中链甘油三酯之间的液体在室温下进行,以突出比较稳定剂的行为。利用原子力显微镜(AFM)绘制界面形貌图。在酪乳的情况下,表面是粗糙的,存在一些突出的晶体负责这些连接。采用广角x射线散射(WAXS)和小角x射线散射(SAXS)研究了三种乳化剂稳定的乳滴中古柯油甘油三酯的横向和纵向堆积情况。所有这些结果提供了对三种稳定剂所获得的乳剂的非常不同质地的起源的理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Hydrocolloids
Food Hydrocolloids 工程技术-食品科技
CiteScore
19.90
自引率
14.00%
发文量
871
审稿时长
37 days
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信