Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose
The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microst...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/16/2536 |
| _version_ | 1827599950408581120 |
|---|---|
| author | Jansuda Kampa Richard Frazier Julia Rodriguez-Garcia |
| author_facet | Jansuda Kampa Richard Frazier Julia Rodriguez-Garcia |
| author_sort | Jansuda Kampa |
| collection | DOAJ |
| description | The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (<i>p</i> < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% <i>w</i>/<i>w</i> could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations. |
| first_indexed | 2024-03-09T04:25:44Z |
| format | Article |
| id | doaj.art-55c258256d0a48c784c080516f20f419 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:25:44Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-55c258256d0a48c784c080516f20f4192023-12-03T13:40:52ZengMDPI AGFoods2304-81582022-08-011116253610.3390/foods11162536Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl MethylcelluloseJansuda Kampa0Richard Frazier1Julia Rodriguez-Garcia2Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DX, UKDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DX, UKDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DX, UKThe combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (<i>p</i> < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% <i>w</i>/<i>w</i> could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.https://www.mdpi.com/2304-8158/11/16/2536hydroxypropyl methylcellulose (HPMC)lecithinbutterrheologyviscoelasticitytemperature ramp test |
| spellingShingle | Jansuda Kampa Richard Frazier Julia Rodriguez-Garcia Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose Foods hydroxypropyl methylcellulose (HPMC) lecithin butter rheology viscoelasticity temperature ramp test |
| title | Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose |
| title_full | Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose |
| title_fullStr | Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose |
| title_full_unstemmed | Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose |
| title_short | Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose |
| title_sort | development of saturated fat replacers conventional and nano emulsions stabilised by lecithin and hydroxylpropyl methylcellulose |
| topic | hydroxypropyl methylcellulose (HPMC) lecithin butter rheology viscoelasticity temperature ramp test |
| url | https://www.mdpi.com/2304-8158/11/16/2536 |
| work_keys_str_mv | AT jansudakampa developmentofsaturatedfatreplacersconventionalandnanoemulsionsstabilisedbylecithinandhydroxylpropylmethylcellulose AT richardfrazier developmentofsaturatedfatreplacersconventionalandnanoemulsionsstabilisedbylecithinandhydroxylpropylmethylcellulose AT juliarodriguezgarcia developmentofsaturatedfatreplacersconventionalandnanoemulsionsstabilisedbylecithinandhydroxylpropylmethylcellulose |