Structural-functional and water-holding studies of biopolymers in low fat content spreads

LWT

Volumn 30, Issue 1, 1997, Pages 36-44

  Chronakis, Ioannis S ^a,b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b CEMAGREF   (France)

Author keywords

Emulsifiers; Fat replacer; Gel formation; Low fat spread; Milk proteins

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0031073909     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0126     Document Type: Article

References (39)

1. 1 YOUNG, V. Nutritional implications of microparticulated protein. In: Nutritional and Functional Qualities of Microparticulated Protein: A Symposium Summary. Berkeley: University of California, pp. 122-138 (1989)
2. 2 LABARGE, R.G. The search for a low-calorie oil. Food Technology, 42 (1), 84-90 (1988)
3. 3 ANONYMOUS. Fat substitute update. Food Technology, 44 (3), 92-97 (1990)
4. 4 DEANE, C. Fat replacers and fat substitutes. Food Technology, 48 (12), 86 (1994)
5. 5 CHRONAKIS, I.S. AND KASAPIS, S. Food applications of biopolymers - theory and practice. In: CHARALAMBOUS, G. (Ed), Food Flavors: generation, analysis and process influence. Amsterdam: Elsevier Science, pp. 75-109 (1995)
6. 6 MOREHOUSE, A.L. AND LEWIS, C.J. Low fat spread. United States Patent 4,536,408, (20 May 1985)
7. 7 PRAJAPATI, P.S., GUPTA, S.K., PATEL, A.A. AND PATIL, G.R. Ingredient selection for production of a low-fat butter flavoured spread. Journal Food Science and Technology, 28, 204-207 (1991)
8. 8 KORTUM, O. Process for the production of margarine with a reduced fat content. UK Patent Application 2 229 077 A (9 February 1990)
9. 9 REIMER, R.A. Low-calorie fat substitute. European Patent 0 441 494 A1 (14 August 1991)
10. 10 GOUTEFONGEA, R. AND SSEMUR, J.-P. Produit alimentaire tartinable a faible teneur en lipides et son proceede d'obtention. French Patent 2 580 471 (24 October 1986)
11. 11 BOS, B.C. A process for preparing an edible and spreadable oil-in-water emulsion. European Patent 0 340 857 (8 November 1989)
12. 12 SCHOL, C.J., ERMENS, H.W.A. AND VAN DE HOVEN, M.M.G.M. A process for the preparation of spreads and products obtained by that process. European Patent 0 283 101 (21 September 1988)
13. 13 BULIGA, G.S., POWELL, W.F., MILLER, M.S. AND DANIEL, G.L. Fat-free tablespread. European Patent 0 605 217 A2 (6 July 1994)
14. 14 AALDERLIESTEN, L., CASTENMILLER, W.A., SCHOTEL, R.A. AND VERSCHUREN, V.J. Low fat spread. European Patent 0 596 546 A1 (11 May 1994)
15. 15 DANIELS, S.C., MORRISON, A. AND SMITH, P.E. Low fat spread. International Patent WO 93/17565 (16 September 1993)
16. 16 CAIN, F.W., CLARK, A.H., DUNPHY, P.J., JONES, M.G., NORTON, I.T. AND ROSS-MURPHY, S.B. Edible plastic dispersion. European Patent 0 298 561 (11 January 1989)
17. 17 CHRONAKIS, I.S. AND KASAPIS, S. A recent advance in the application of blending laws in mixed biopolymer systems. International Journal of Polymer Analysis and Characterisation, 1, 99-118 (1995)
18. 18 KASAPIS, S., ALEVISOPOULOS, S., ABEYSEKERA, R., MANOJ, P., CHRONAKIS, I.S. AND PAPAGEORGIOU, M. Scientific and technological aspects of polymer incompatibility in mixed biopolymer systems. In: PHILIPS, G.O., WEDLOCK, D.L. AND WILLIAMS, P.A. (Eds), Gums and Stabilisers for the Food Industry 8. Oxford: IRL Press, pp. 195-206 (1996)
19. 19 CHRONAKIS, I.S. AND KASAPIS, S. Preparation and analysis of water continuous very low fat spreads. Lebensmittel-Wissenschaft und-Technologie, 28, 488-494 (1995)
20. 20 ROSS-MURPHY, S.B. Rheological methods. In: CHAN, H.W.-S. (Ed), Biophysical Methods in Food Research. Oxford: Blackwell Scientific Publications, Society of Chemical Industry, pp. 138-198 (1984)
21. 21 CLARK, A.H. AND ROSS-MURPHY, S.B. Concentration dependence of gel modulus. British Polymer Journal, 17, 164-168 (1985)
22. 22 CLARK, A.H. The application of network theory to food systems. In: BLANSHARD, J.M.V. AND LILLFORD, P. (Eds), Food Structure and Behaviour. London: Academic Press, pp. 13-34 (1987)
23. 23 CLARK, A.H. Biopolymer gelation-comparison of reversible and irreversible cross-link descriptions. Polymer Gels and Networks, 1, 139-158 (1993)
24. 24 CLARK, A.H., RICHARDSON, R.K., ROSS-MURPHY, S.B. AND STUBBS, J.M. Structural and mechanical properties of agar/gelatine co-gels. Macromolecules, 16, 1367-1374 (1982)
25. 25 CHRONAKIS, I.S. AND KASAPIS, S. Structural properties of single and mixed milk/soya protein gels. Food Hydrocolloids, 7, 453-467 (1993)
26. 26 MANOJ, P., KASAPIS, S. AND CHRONAKIS, I.S. Gelation and phase separation in maltodextrin-caseinate systems. Food Hydrocolloids, 10 (1996)
27. 27 MANOJ, P. PhD Thesis, Silsoe Collage, Cranfield University, U.K. (1996)
28. 28 GUPTA, B.B. AND KASAPIS, S. Water continuous spreads. United Kingdom Patent Application 94 05 235.4 (September 1995)
29. 29 CHRONAKIS, I.S. AND KASAPIS, S. A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads. Carbohydrate Polymers, 28, 367-373 (1995)
30. 30 BUMBALOUGH, J.E. Spreadable product having an anhydrous milk fat component. United States Patent 4,839,190 (13 June 1989)
31. 31 FREDE, E. AND BUCHHEIM, W. Buttermaking and the churning of blended fat emulsions. Journal of the Society of Dairy Technology, 47, 17-27 (1994)
32. 32 CORRADINI, C., PITTIA, P., SENSIDONI, A. AND INNOCENTE, N. Improvement of emulsion characteristics in low-fat butter. International Dairy Federation Special Issue, No 9303, 403-407 (1993)
33. 33 VYSHEMIRSKY, F.A., ORLOVA, E.V. AND KRUGLIC, V.L. Ultrafiltration of cream for production of butter and its analogues. International Dairy Federation Special Issue, No 9303, 446-448 (1993)
34. 34 PTITCHKINA, N.M., DANILOVA, I.A., DOXASTAKIS, G., KASAPIS, S. AND MORRIS, E.R. Pumpkin pectin: gel formation at unusually low concentration. Carbohydrate Polymers, 23, 265-273 (1994)
35. 35 CHRONAKIS, I.S., KASAPIS, S. AND RICHARDSON, R.K. Small deformation rheological properties of maltodextrin-milk protein systems. Carbohydrate Polymers, 29, 137-148 (1996)
36. 36 RAJAH, K.K. Recent technology for the manufacture of butter, margarine and spreads. Lipid Technology, 4(6), 129-137 (1992)
37. 37 TAKAYANAGI, M., HARINA, H. AND IWATA, Y. Viscoelastic behaviour of polymer blends and its comparison with model experiments. Memoirs of the Faculty of Engineering, Kyushi University, 23, 1-13 (1963)
38. 38 KASAPIS, S., MORRIS, E.R., NORTON, I.T. AND CLARK, A.H. Phase equilibria and gelation in gelatin/maltodextrin systems - Part IV: composition-dependence of mixed-gel moduli. Carbohydrate Polymers, 21, 269-276 (1993)
39. 39 KASAPIS, S., MORRIS, E.R., NORTON, I.T. AND CLARK, A.H. Phase equilibria and gelation in gelatin/maltodextrin systems - Part I: gelation of individual components. Carbohydrate Polymers, 21, 243-248 (1993)