Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties
The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping...
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| Veröffentlicht in: | Food research international 2013-05, Vol.51 (2), p.936-945 |
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| creator | Fredrick, Eveline Heyman, Bart Moens, Kim Fischer, Sabine Verwijlen, Tom Moldenaers, Paula Van der Meeren, Paul Dewettinck, Koen |
| description | The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping time, lowers the overrun and serum loss and increases the firmness of the whipped cream. The exact opposite effects were observed upon the addition of MAG-S. Protein load analyses, interfacial tension measurements and interfacial rheology experiments were carried out to elucidate the mechanism behind the diverging effects of these monoacylglycerols. The long-chain saturated MAGs behaved as a solid at the oil–water interface while its unsaturated counterpart appeared to be in the liquid state. The occurrence of chain crystallization and subsequent interfacial heterogeneous nucleation appeared to play a decisive role in the stability of RCs towards partial coalescence.
► Clear effect saturation degree monoacylglycerols on partial coalescence ► Link between shear-induced partial coalescence and whipping properties ► Interfacial properties are characterized to support mechanistic model. ► Chain crystallization and subsequent heterogeneous nucleation play decisive role. |
| doi_str_mv | 10.1016/j.foodres.2013.02.006 |
| format | Article |
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► Clear effect saturation degree monoacylglycerols on partial coalescence ► Link between shear-induced partial coalescence and whipping properties ► Interfacial properties are characterized to support mechanistic model. ► Chain crystallization and subsequent heterogeneous nucleation play decisive role.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2013.02.006</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; blood serum ; churning ; Coalescence ; Coalescing ; Confocal scanning laser microscopy ; Cream ; crystallization ; Firmness ; Food industries ; Fundamental and applied biological sciences. Psychology ; Interfacial rheology ; Liquids ; Milk and cheese industries. Ice creams ; Monoacylglycerols ; Nucleation ; oleic acid ; Protein displacement ; Recombined cream ; rheology ; Stearic acid ; Unsaturated ; whipped cream ; whipping</subject><ispartof>Food research international, 2013-05, Vol.51 (2), p.936-945</ispartof><rights>2013 Elsevier Ltd</rights><rights>2014 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c495t-f5274a3c98533625b7119d65ad3577d0a5d7fcc259508bef9ba152971696f9c43</citedby><cites>FETCH-LOGICAL-c495t-f5274a3c98533625b7119d65ad3577d0a5d7fcc259508bef9ba152971696f9c43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2013.02.006$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27250897$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Fredrick, Eveline</creatorcontrib><creatorcontrib>Heyman, Bart</creatorcontrib><creatorcontrib>Moens, Kim</creatorcontrib><creatorcontrib>Fischer, Sabine</creatorcontrib><creatorcontrib>Verwijlen, Tom</creatorcontrib><creatorcontrib>Moldenaers, Paula</creatorcontrib><creatorcontrib>Van der Meeren, Paul</creatorcontrib><creatorcontrib>Dewettinck, Koen</creatorcontrib><title>Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties</title><title>Food research international</title><description>The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping time, lowers the overrun and serum loss and increases the firmness of the whipped cream. The exact opposite effects were observed upon the addition of MAG-S. Protein load analyses, interfacial tension measurements and interfacial rheology experiments were carried out to elucidate the mechanism behind the diverging effects of these monoacylglycerols. The long-chain saturated MAGs behaved as a solid at the oil–water interface while its unsaturated counterpart appeared to be in the liquid state. The occurrence of chain crystallization and subsequent interfacial heterogeneous nucleation appeared to play a decisive role in the stability of RCs towards partial coalescence.
► Clear effect saturation degree monoacylglycerols on partial coalescence ► Link between shear-induced partial coalescence and whipping properties ► Interfacial properties are characterized to support mechanistic model. ► Chain crystallization and subsequent heterogeneous nucleation play decisive role.</description><subject>Biological and medical sciences</subject><subject>blood serum</subject><subject>churning</subject><subject>Coalescence</subject><subject>Coalescing</subject><subject>Confocal scanning laser microscopy</subject><subject>Cream</subject><subject>crystallization</subject><subject>Firmness</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Interfacial rheology</subject><subject>Liquids</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Monoacylglycerols</subject><subject>Nucleation</subject><subject>oleic acid</subject><subject>Protein displacement</subject><subject>Recombined cream</subject><subject>rheology</subject><subject>Stearic acid</subject><subject>Unsaturated</subject><subject>whipped cream</subject><subject>whipping</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkU1vEzEQhq2KSg0tPwHhCxKXXfyxXsdcEKr4iFTEgfZsTexx6mizXuxtUf49XiXi2pMvz8y8fh9C3nLWcsb7j_s2pOQzllYwLlsmWsb6C7Liay0bzTv1iqyY6WVjTG-uyOtS9qwSSpsV2f9MYwJ3HHbD0WFOQ6FxpB5iPtKMLh22cURPXUY4fKKbTUvvH5FiCOhmmkY6QZ4jDNQlGLA4HB1SGD39-xinKY47OuU0YWWw3JDLAEPBN-f3mjx8-3p_-6O5-_V9c_vlrnGdUXMTlNAdSGfWSspeqK3m3PhegZdKa89AeR2cE8oott5iMFvgShjNe9MH4zp5TT6c9tbTf56wzPYQa7JhgBHTU7FcS8a56DrxMqq47EzNIyuqTqjLqZSMwU45HiAfLWd20WD39qzBLhosE7aWXOfen09AcTCEDKOL5f-w0KJ-w-jKvTtxAZKFXa7Mw--6SC2qmGZLgs8nAmt5zxGzLS4uhftYTc3Wp_hCln8rL6ly</recordid><startdate>20130501</startdate><enddate>20130501</enddate><creator>Fredrick, Eveline</creator><creator>Heyman, Bart</creator><creator>Moens, Kim</creator><creator>Fischer, Sabine</creator><creator>Verwijlen, Tom</creator><creator>Moldenaers, Paula</creator><creator>Van der Meeren, Paul</creator><creator>Dewettinck, Koen</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20130501</creationdate><title>Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties</title><author>Fredrick, Eveline ; Heyman, Bart ; Moens, Kim ; Fischer, Sabine ; Verwijlen, Tom ; Moldenaers, Paula ; Van der Meeren, Paul ; Dewettinck, Koen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c495t-f5274a3c98533625b7119d65ad3577d0a5d7fcc259508bef9ba152971696f9c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Biological and medical sciences</topic><topic>blood serum</topic><topic>churning</topic><topic>Coalescence</topic><topic>Coalescing</topic><topic>Confocal scanning laser microscopy</topic><topic>Cream</topic><topic>crystallization</topic><topic>Firmness</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Interfacial rheology</topic><topic>Liquids</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Monoacylglycerols</topic><topic>Nucleation</topic><topic>oleic acid</topic><topic>Protein displacement</topic><topic>Recombined cream</topic><topic>rheology</topic><topic>Stearic acid</topic><topic>Unsaturated</topic><topic>whipped cream</topic><topic>whipping</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fredrick, Eveline</creatorcontrib><creatorcontrib>Heyman, Bart</creatorcontrib><creatorcontrib>Moens, Kim</creatorcontrib><creatorcontrib>Fischer, Sabine</creatorcontrib><creatorcontrib>Verwijlen, Tom</creatorcontrib><creatorcontrib>Moldenaers, Paula</creatorcontrib><creatorcontrib>Van der Meeren, Paul</creatorcontrib><creatorcontrib>Dewettinck, Koen</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fredrick, Eveline</au><au>Heyman, Bart</au><au>Moens, Kim</au><au>Fischer, Sabine</au><au>Verwijlen, Tom</au><au>Moldenaers, Paula</au><au>Van der Meeren, Paul</au><au>Dewettinck, Koen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties</atitle><jtitle>Food research international</jtitle><date>2013-05-01</date><risdate>2013</risdate><volume>51</volume><issue>2</issue><spage>936</spage><epage>945</epage><pages>936-945</pages><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping time, lowers the overrun and serum loss and increases the firmness of the whipped cream. The exact opposite effects were observed upon the addition of MAG-S. Protein load analyses, interfacial tension measurements and interfacial rheology experiments were carried out to elucidate the mechanism behind the diverging effects of these monoacylglycerols. The long-chain saturated MAGs behaved as a solid at the oil–water interface while its unsaturated counterpart appeared to be in the liquid state. The occurrence of chain crystallization and subsequent interfacial heterogeneous nucleation appeared to play a decisive role in the stability of RCs towards partial coalescence.
► Clear effect saturation degree monoacylglycerols on partial coalescence ► Link between shear-induced partial coalescence and whipping properties ► Interfacial properties are characterized to support mechanistic model. ► Chain crystallization and subsequent heterogeneous nucleation play decisive role.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2013.02.006</doi><tpages>10</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences blood serum churning Coalescence Coalescing Confocal scanning laser microscopy Cream crystallization Firmness Food industries Fundamental and applied biological sciences. Psychology Interfacial rheology Liquids Milk and cheese industries. Ice creams Monoacylglycerols Nucleation oleic acid Protein displacement Recombined cream rheology Stearic acid Unsaturated whipped cream whipping |
| title | Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties |
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