Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat cellulose ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% cellulose ether...

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Detalhes bibliográficos
Autores: Espert, María, Wiking, L., Salvador, Ana, Sanz Taberner, Teresa
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/191309
Acesso em linha:http://hdl.handle.net/10261/191309
Access Level:acceso abierto
Palavra-chave:Anhydrous milk fat
Cellulose ethers
Emulsion
Microstructure
Rheology
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spelling Reduced-fat spreads based on anhydrous milk fat and cellulose ethersEspert, MaríaWiking, L.Salvador, AnaSanz Taberner, TeresaAnhydrous milk fatCellulose ethersEmulsionMicrostructureRheologyThe design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat cellulose ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% cellulose ether. Three types of cellulose ethers were investigated: two methylcelluloses (A4M and MX) and one hydroxypropyl methylcellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.The authors are grateful to Ministry of Economy and Competitiveness of the Spanish Government for financial support (Project AGL2015-68923-C2-1-R). The authors are also thankful to the University of Aarhus (Denmark) for financial support for mobility through the Graduate School of Science and Technology (GSST) PhD grant awarded to author M. Espert.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/191309reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-Rhttps://doi.org/10.1016/j.foodhyd.2019.105330Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1913092026-05-22T06:33:51Z
dc.title.none.fl_str_mv Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
title Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
spellingShingle Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
Espert, María
Anhydrous milk fat
Cellulose ethers
Emulsion
Microstructure
Rheology
title_short Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
title_full Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
title_fullStr Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
title_full_unstemmed Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
title_sort Reduced-fat spreads based on anhydrous milk fat and cellulose ethers
dc.creator.none.fl_str_mv Espert, María
Wiking, L.
Salvador, Ana
Sanz Taberner, Teresa
author Espert, María
author_facet Espert, María
Wiking, L.
Salvador, Ana
Sanz Taberner, Teresa
author_role author
author2 Wiking, L.
Salvador, Ana
Sanz Taberner, Teresa
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Anhydrous milk fat
Cellulose ethers
Emulsion
Microstructure
Rheology
topic Anhydrous milk fat
Cellulose ethers
Emulsion
Microstructure
Rheology
description The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat cellulose ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% cellulose ether. Three types of cellulose ethers were investigated: two methylcelluloses (A4M and MX) and one hydroxypropyl methylcellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.
publishDate 2019
dc.date.none.fl_str_mv 2019
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/191309
url http://hdl.handle.net/10261/191309
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68923-C2-1-R
https://doi.org/10.1016/j.foodhyd.2019.105330
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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