Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility
This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/6/796 |
| _version_ | 1797565061033623552 |
|---|---|
| author | Maria Espert Teresa Sanz Ana Salvador |
| author_facet | Maria Espert Teresa Sanz Ana Salvador |
| author_sort | Maria Espert |
| collection | DOAJ |
| description | This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product. |
| first_indexed | 2024-03-10T19:06:39Z |
| format | Article |
| id | doaj.art-fe0ef38ae6464dda82e70c4d1aa170db |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:06:39Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fe0ef38ae6464dda82e70c4d1aa170db2023-11-20T04:06:58ZengMDPI AGFoods2304-81582020-06-019679610.3390/foods9060796Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat DigestibilityMaria Espert0Teresa Sanz1Ana Salvador2Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, SpainInstituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, SpainThis study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.https://www.mdpi.com/2304-8158/9/6/796hydrocolloidsmilk fatspreadable creamsspreadabilityfat release |
| spellingShingle | Maria Espert Teresa Sanz Ana Salvador Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility Foods hydrocolloids milk fat spreadable creams spreadability fat release |
| title | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility |
| title_full | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility |
| title_fullStr | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility |
| title_full_unstemmed | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility |
| title_short | Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility |
| title_sort | use of milk fat cellulose ether emulsions in spreadable creams and the effect of in vitro digestion on texture and fat digestibility |
| topic | hydrocolloids milk fat spreadable creams spreadability fat release |
| url | https://www.mdpi.com/2304-8158/9/6/796 |
| work_keys_str_mv | AT mariaespert useofmilkfatcelluloseetheremulsionsinspreadablecreamsandtheeffectofinvitrodigestionontextureandfatdigestibility AT teresasanz useofmilkfatcelluloseetheremulsionsinspreadablecreamsandtheeffectofinvitrodigestionontextureandfatdigestibility AT anasalvador useofmilkfatcelluloseetheremulsionsinspreadablecreamsandtheeffectofinvitrodigestionontextureandfatdigestibility |