Ning Liu , Zhongfang Zhang , Kun Zhang , Wenguang Liu , Jin Nan , Dan Li , Katsuyoshi Nishinari , Xiaolin Yao
{"title":"在鲜奶油中用蜂蜡油凝胶部分替代氢化油:对结晶行为和泡沫稳定性的影响","authors":"Ning Liu , Zhongfang Zhang , Kun Zhang , Wenguang Liu , Jin Nan , Dan Li , Katsuyoshi Nishinari , Xiaolin Yao","doi":"10.1016/j.jfoodeng.2024.112111","DOIUrl":null,"url":null,"abstract":"<div><p>Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability\",\"authors\":\"Ning Liu , Zhongfang Zhang , Kun Zhang , Wenguang Liu , Jin Nan , Dan Li , Katsuyoshi Nishinari , Xiaolin Yao\",\"doi\":\"10.1016/j.jfoodeng.2024.112111\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424001778\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424001778","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Partial replacement of hydrogenated oil with beeswax oleogel in whipped cream: Effect on crystallization behavior and foam stability
Long-term consumption of hydrogenated palm kernel oil (HPKO) in whipped-frozen products has been linked to harmful health effects. The aim of this study was to investigate the use of beeswax oleogel as a partial replacement for HPKO in whipped cream. The effect of substitution rate on the lipid crystallization behavior, whipping characteristics, and foam stability of whipped creams was investigated. As the oleogel replaced 30–90% HPKO, the solid fat content decreased, and the growth pattern of the fat crystals shifted from two-dimensional disc-like to one-dimensional linear. Particle size distribution and microrheology analysis revealed that 30% or 60% oleogel substitution facilitated partial coalescence of fat, leading to in a higher elasticity index in emulsions. These results promoted overrun, firmness, and homogeneous bubbles in whipped creams. However, an oleogel substitution rate of 90% resulted in an excessively low overrun and collapse of foam structure. This study proposes an effective solution for constructing a frozen-aerated system that enhances fat partial coalescence and improves foam performance.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.