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Food Science

Food Structure

Emulsifiers

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Full-Text Articles in Life Sciences

Effect Of Chemical Modifications On The Stability, Texture And Microstructure Of Cooked Meat Batters, Andre Gordon, Shai Barbut Jan 1992

Effect Of Chemical Modifications On The Stability, Texture And Microstructure Of Cooked Meat Batters, Andre Gordon, Shai Barbut

Food Structure

The effects of five chemical agents on the stability, texture and microstructure of cooked comminuted meat batters were studied. B-mercaptoethanol (/3-ME), hydrogen peroxide (H20~, ethylenediaminetetraacetic acid (EDT A), urea, and polyoxyetbylene sorbitan monooleate (fween 80) were used. The reduction of disulphide bonds by 8-ME or the oxidation of free sulphydryls by H20 2 prior to cooking did not affect liquid and fat losses during cooking as compared to the control (2.5% NaCI). However, texture profile analysis (fPA) showed that treatment with H20 2 resulted in a harder, more cohesive product than the control and ,8-ME treatments because a more ...


Structure Of Margarines Made With Low Erucic Acid Rapeseed Oil, J. Hojerova, S. Schmidt, J. Krempasky Jan 1992

Structure Of Margarines Made With Low Erucic Acid Rapeseed Oil, J. Hojerova, S. Schmidt, J. Krempasky

Food Structure

Margarine based on hydrogenated low erucic acid rapeseed oil shows a strong tendency to produce an unacceptable grainy structure. This is caused by rapid transition of the B-form into the B-form of fat crystals. Sorbitan esters, monoacylglycerols, and a blend of acylglycerols were investigated as possible B-stabilizers. Polymorphic transitions were evaluated by visual assessment, examination by polarized light microscopy, and x-ray diffraction analysis in margarines prepared on a laboratory scale and containing varying amounts of stabilizers. The evaluation was extended over a 7-week period of storage at 10 C. Sorbitan esters of fatty acids were found to be the most ...


Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta Jan 1992

Influence Of Addition Of Polyols And Food Emulsifiers On The Retrogradation Rate Of Starch, M. Muira, A. Nishimura, K. Katsuta

Food Structure

The influence of polyols and emulsifiers on hardening of non-glutinous rice starch gels has been investigated. The polyols and emulsifiers were added at concentrations of 6% (w/w) and 0.2% (w/w), respectively , to starch gels (starch content, 30%). The hardening rate and the initial viscoelastic values of gels were computed by analyzing static linear viscoelastic parameters (creep compliance) of the gels stored at 0 C for up to 3,000 minutes.

Hardening of gels, i.e., retrogradation of starch, could be described by a first order kinetic equation. Polyols prevented the retrogradation of starch, and formed rigid and ...


The Observation Of The Displacement Of Emulsifiers By Confocal Scanning Laser Microscopy, I. Heertje, J. Nederlof, H.A.C.M. Hendrickx, E. H. Lucassen-Reynders Oct 1990

The Observation Of The Displacement Of Emulsifiers By Confocal Scanning Laser Microscopy, I. Heertje, J. Nederlof, H.A.C.M. Hendrickx, E. H. Lucassen-Reynders

Food Structure

The stability of food emulsions is an important aspect of the processing and the shelf life of many food systems. In order to control the stability, knowledge of the competitive adsorption of different emulsifiers is required. Current methods to study the displacement of emulsifiers from interfaces are rather laborious. A new method has been developed which is based on the observation of a planar interface between oil and water by fluorescent Confocal Scanning Laser Microscopy (CSLM). The displacement of fluorescein isothio-cyanate- labeled sodium caseinate by monoacylglycerols and proteins has been studied. Quantitative information on the competitive adsorption as a function ...


Emulsifiers As Additives In Fats: Effect On Polymorphic Transformations And Crystal Properties Of Fatty Acids And Triglycerides, J. Aronhime, S. Sarig, N. Garti Sep 1990

Emulsifiers As Additives In Fats: Effect On Polymorphic Transformations And Crystal Properties Of Fatty Acids And Triglycerides, J. Aronhime, S. Sarig, N. Garti

Food Structure

The role of emulsifiers in polymorphic transformations of fats and fatty acids is treated in this paper. Their effect as crystal modifiers in solution-mediated transformations (in fatty acids) is compared to that of a dynamic controller of polymorphic transformations in triglycerides. The importance of chemical structure both in the hydrophilic and in the hydrophobic moieties of the emulsifier for an inhibitory effect on phase transitions has been emphasized. The emulsifier solubility and crystallization behavior in different solvents are probably the main factors affecting its ability to interfere with the kinetics of solution-mediated transformations. On the other hand, certain requirements for ...


The Effects Of Polysorbate 80 On The Fat Emulsion In Ice Cream Mix: Evidence From Transmission Electron Microscopy Studies, H. D. Goff, M. Liboff, W. K. Jordan, J. E. Kinsella Jan 1987

The Effects Of Polysorbate 80 On The Fat Emulsion In Ice Cream Mix: Evidence From Transmission Electron Microscopy Studies, H. D. Goff, M. Liboff, W. K. Jordan, J. E. Kinsella

Food Structure

Emulsifiers are used in ice cream to produce a dry, smooth textured product with desireable melting properties. They function by promoting a partial destabilization of the fat emulsion. Polyoxythylene sorbitan monooleate is used very commonly in the ice cream industry for this purpose. The objective of this research was to examine by transmission electron microscopy the differences in the fat globules in typical ice cream mix emulsions prepared with and without 0.08% polyoxyethylene sorbitan monooleate.

Ice cream mix was combined 3:1 with a 2% solultion of ultralow gelling temperature agarose at 20 degrees C, fixed with 4% glutaraldehyde ...


Freeze-Etch Of Emulsified Cake Batters During Baking, J. D. Cloke, J. Gordon, E. A. Davis Jan 1982

Freeze-Etch Of Emulsified Cake Batters During Baking, J. D. Cloke, J. Gordon, E. A. Davis

Food Structure

Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02°C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during baking. The temperature at which starch granules began to swell was slightly higher for saturated monoglyceride containing cakes. The batter matrix between starch granules was more clearly defined in ...