The texture and microstructure of spreads

Understanding and Controlling the Microstructure of Complex Foods

Volumn , Issue , 2007, Pages 575-599

  Bot, A ^a   FloTer E ^a   Lammers, J G ^a   Pelan, E G ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903060639     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693671.4.575     Document Type: Chapter

References (75)

1. Bancroft W.D. Theory of emulsification. Journal of Physical Chemistry 1913, 17:501-519.
2. Bird R.B., Stewart W.E., Lightfoot E.N. Transport Phenomena 1960, Wiley, New York.
3. Bockisch M. Nahrungsfette und Öle 1993, Handbuch der Lebensmitteltechnologie, Ulmer Verlag, Stuttgart, Germany.
4. Bot A., Agterof W.G.M. Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols. Journal of the American Oil Chemists' Society 2006, 83:513-521.
5. Bot A., Vervoort S. Hydrocolloid functionality in spreads and related products. Gums and Stabilisers for the Food Industry 13 2006, 381-394. RSC Publishing, Cambridge. P.A. Williams, G.O. Phillips (Eds.).
6. Bot A., Kleinherenbrink F.A.M., Mellema M., Magnani C.K. Cream cheese as an acidified protein-stabilised emulsion gel. Handbook of food products manufacturing 2007, 651-672. Wiley, New York. Y.H. Hui (Ed.).
7. Creamer L.K., Berry G.P., Matheson A.R. The effect of pH on protein aggregation in heated skim milk. New Zealand Journal of Dairy Science and Technology 1978, 13:9-15.
8. Daniel J., Rajasekharan R. Organogelation of plant oils and hydrocarbons by long-chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids. Journal of American Oil Chemists' Society 2003, 80:417-421.
9. Darcy H. Les Fontaines Publiques de la Ville de Dijon 1856, Dalmont, Paris.
10. De Bruijne D.W., Bot A. Fabricated fat-based foods. Food Texture: Measurement and Perception 1999, 185-227. Aspen, Gaithersburg, MD, USA, chapter 7. A.J. Rosenthal (Ed.).
11. De Bruijne D.W., Hendrickx H.C.A.M., Alderliesten L., De Looff J. Mouthfeel of foods. Food Colloids and Polymers: Stability and Mechanical Properties 1993, 204-213. Royal Society of Chemistry, Cambridge, UK. E. Dickinson, P. Walstra (Eds.).
12. De Kruif C.G., Zhulina E.B. Kappa-casein as a polyelectrolyte brush on the surface of casein micelles. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1996, 117:151-159.
13. Dickinson E. An Introduction to Food Colloids 1992, Oxford University Press, Oxford.
14. Flöter E., Bot A. Developing products with modified fats. Improving the fat content of foods 2006, 411-427. Woodhead Publishing, Cambridge. C.M. Williams, J. Buttriss (Eds.).
15. Gandolfo F., Bot A., Flöter E. Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures. Journal of the American Oil Chemists' Society 2004, 81:1-6.
16. Garti N., Sato K. Crystallization and Polymorphism of Fats and Fatty Acids 1988, Marcel Dekker, New York.
17. Garti N., Sato K. Crystallization Processes in Fats and Lipid Systems 2001, Marcel Dekker, New York.
18. Gelin J.L., Poyen L., Courthaudon J.L., Le Meste M., Lorient D. Structural changes in oil-in-water emulsions during the manufacture of ice cream. Food Hydrocolloids 1994, 8:299-308.
19. Goudappel G.J.W., Van Duynhoven J.P.M., Mooren M.M.W. Measurement of oil droplet size distributions in food oil/water emulsions by time domain pulsed field gradient NMR. Journal of Colloid and Interface Science 2001, 239:535-542.
20. Gribnau M.C.M. Determination of solid/liquid ratios of fats and oils by low-resolution NMR. Trends in Food Science and Technology 1992, 3:186-190.
21. Guinee T.P., Pudja P.D., Farkye N.Y. Fresh acid-curd cheese varieties. Cheese: Chemistry, Physics and Microbiology 1993, 363-419. Chapman andHall, London, chapter 13. P.F. Fox (Ed.).
22. Hageman J.W. Crystallization and Polymorphism of Fats and Fatty Acids. Behaviour of polymorphism of acylglycerides 1988, Marcel Dekker, New York.
23. Haighton A.J. Worksoftening of margarine and shortening. Journal of the American Oil Chemists' Society 1965, 42:27-30.
24. Haighton A.J. Blending, chilling, and tempering of margarine and shortenings. Journal of the American Oil Chemists' Society 1976, 53:397-399.
25. Hartel R.W. Crystallization in Foods 2001, Aspen Publishers, Gaithersburg, MD, USA.
26. Heath M.R., Prinz J.F. Oral processing of foods and the sensory evaluation of texture. Food Texture: Measurement and Perception 1999, 18-29. Aspen, Gaithersburg, MD, USA, chapter 2. A.J. Rosenthal (Ed.).
27. Heertje I., Pâques M. Advances in electron microscopy. New Physicochemical Techniques for the Characterization of Complex Food Systems 1995, 1-52. Blackie Academic and Professional, London, UK. E. Dickinson (Ed.).
28. Hoffmann G. The Chemistry and Technology of Edible Oils and Fats and their High-fat Products 1989, Academic Press, London.
29. Hollanders F.F.A. Growth and morphology of triacylglycerol crystals, Ph.D.Thesis 2001, University of Nijmegen, The Netherlands.
30. Holt C., Horne D.S. The hairy casein micelle: evolution of the concept and its implication for dairy technology. Netherlands Milk andDairy Journal 1996, 50:85-111.
31. Hutchings J.B., Lillford P.J. The perception of food texture: the philosophy of the breakdown path. Journal of Texture Studies 1988, 19:103-115.
32. Johansson D. The influence of temperature on the interactions and structures in semi-solid fats. Journal of the American Oil Chemists' Society 1995, 72:1091-1099.
33. Johansson D., Bergenståhl B. Sintering of fat crystal networks in oil during post-crystallisation processes. Journal of the American Oil Chemists' Society 1995, 72:911-920.
34. Johansson D., Bergenståhl B. Wetting of fat crystals by triglyceride oil and water. 2. Adhesion to the oil/water interface. Journal of the American Oil Chemists' Society 1995, 72:933-938.
35. Johansson D., Bergenståhl B., Lundgren E. Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives. Journal of the American Oil Chemists' Society 1995, 72:921-931.
36. Johansson D., Bergenståhl B., Lundgren E. Water-in-glyceride oil emulsions. Effect of fat crystals on stability. Journal of the American Oil Chemists' Society 1995, 72:939-950.
37. Katan M.B., Grundy S.M., Jones P., Law M., Mietinnen T., Paoletti R., et al. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol concentrations. Mayo Clinic Proceedings 2003, 78:965-978.
38. Keys A., Anderson J.T., Grande F. Serum cholesterol response to changes in the diet, IV. Particular saturated fatty acids in the diet. Metabolism 1965, 14:776-787.
39. Kiokias S., Bot A. Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion. Food Hydrocolloids 2006, 20:245-252.
40. Kiokias S., Reszka A.A., Bot A. The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels. International Dairy Journal 2004, 14:287-295.
41. Kq W. Mechanical properties of fats in relation to their crystallization, Ph.D. Thesis 1998, University of Wageningen, The Netherlands.
42. Langton M., Hermansson A.M. Fine-stranded and particulate gels of beta-lactoglobulin and whey protein at varying pH. Food Hydrocolloids 1992, 5:523-539.
43. Larsson K. Lipids - Molecular Organization, Physical Functions and Technical Applications 1994, Oily Press, Dundee, UK, chapter 2.
44. Lillford P.J. The material science of eating and food breakdown. Materials Research Society Bulletin December 2000, 38-43.
45. Lucey J.A., Van Vliet T., Grolle K., Geurts T., Walstra P. Properties of acid-induced gels made by acidification with glucono-delta-lactone. 2. Syneresis, permeability and microstructural properties. International Dairy Journal 1997, 7:389-397.
46. Marangoni A.G., Narine S.S. Physical Properties of Lipids 2002, Marcel Dekker, New York.
47. Mellema M., Walstra P., Van Opheusden J.H.J., Van Vliet T. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels. Advances in Colloid and Interface Science 2002, 98:25-50.
48. Mensink R.P., Zock P.L., Kester A.D.M., Katan M.B. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apoproteins: a meta analysis of 60 controlled trials. American Journal of Clinical Nutrition 2003, 77:1146-1155.
49. Ojijo N.K.O., Neeman I., Eger S., Shimoni E. Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks. Journal of the Science of Food and Agriculture 2004, 84:1585-1593.
50. Ostwald W.I. Studien über die Bildung und Umwandlung fester Körper. Zeitschrift der Physikalischen Chemie 1897, 22:289-293.
51. Pelan B.M.C., Watts K.M., Campbell I.J., Lips A. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. Journal of Dairy Science 1997, 80:2631-2638.
52. Pernetti M., Van Malssen K., Kalnin D., Flöter E. Structuring edible oil with lecithin and sorbitan tri-stearate. Food Hydrocolloids 2007, 21:855-861.
53. Pickering S.U. Emulsions. Journal of the Chemical Society 1907, 91:2001-2021.
54. Prinz J.F., Lucas P.W. Mastication and swallowing: an optimisation model. Proceedings of the Royal Society of London B 1997, 264:1715-1721.
55. Reiffers-Magnani C.K., Cuq J.L., Watzke H.J. Composite structure formation in whey protein stabilised o/w emulsions: I. Influence of the dispersed phase on viscoelastic properties. Food Hydrocolloids 1999, 13:303-316.
56. Rousseau D., Zilnik L., Khan R., Hodge S.M. Dispersed phase destabilisation in table spreads. Journal of the American Oil Chemists' Society 2003, 80:957-961.
57. Sato K. Solidification and phase transformation behaviour of food fats - a review. Fett/Lipid 1999, 101:467-474.
58. Sato K. Crystallization behaviour of fats and lipids - a review. Chemical Engineering Science 2001, 56:2255-2265.
59. Sato K. Uncovering the structures of β' fat crystals: what do the molecules tell us?. Lipid Technology 2001, 3:36-40.
60. Schorsch C., Wilkins D.K., Jones M.G., Norton I.T. Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research 2001, 68:471-481.
61. Tuinier R., De Kruif C.G. Stability of casein micelles in milk. Journal of Chemical Physics 2002, 117:1290-1295.
62. Turner W.R. Normal alkanes. Industrial andEngineering Chemistry, Product Research and Development 1971, 10:238-260.
63. Upritchard J.E., Zeelenberg M.J., Huizinga H., Verschuren P.M., Trautwein E.A. Modern fat technology: what is the potential for heart health?. Proceedings of the Nutrition Society 2005, 64:379-386.
64. Van de Streek J. Molecular modelling of the crystal structures of long-chaincompounds, Ph.D. Thesis 2001, University of Nijmegen, The Netherlands.
65. Van Den Enden J.C., Waddington D., Van Aalst H., Van Kralingen C.G., Packer K.J. Rapid determination of water droplet size distributions by PFG-NMR. Journal of Colloid and Interface Science 1990, 140:105-113.
66. n (n = even) β' triacylglycerols. Acta Crystallographica B 2000, 56:1103-1111.
67. Vasbinder A.J. Casein-whey protein interactions in heated milk, Ph.D. Thesis 2002, University of Utrecht, Netherlands.
68. Vasbinder A.J., Van Mil P.J.J.M., Bot A., De Kruif C.G. Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy. Colloids and Surfaces B 2001, 21:245-250.
69. Verrips C.T., Zaalberg J. The intrinsic stability of water-in-oil emulsions. 1. Theory. European Journal of Applied Microbiology and Biotechnology 1980, 10:187-196.
70. Verrips C.T., Smid D., Kerkhof A. The intrinsic stability of water-in-oil emulsions. 2. Experimental. European Journal of Applied Microbiology and Biotechnology 1980, 10:73-85.
71. Van Vliet T., Dentener-Kikkert A. Influence of the composition of the milk fat globule membrane on the rheological properties of acid milk gels. Netherlands Milk and Dairy Journal 1982, 36:261-265.
72. Walstra P., Jenness R. Dairy Chemistry and Physics 1984, John Wiley and Sons, New York, USA.
73. Wesdorp L.H. Multiple solid phase equilibria in fats - Theory and experiments,Ph.D. Thesis 1990, Delft Technical University, Delft, The Netherlands.
74. Wright A.J., Marangoni A.G. Formation, structure, and rheological properties of ricinelaidic acid-vegetable oil organogels. Journal of the American Oil Chemists' Society 2006, 83:497-503.
75. Wright A.J., Marangoni A.G. Time, temperature, and concentration dependence of ricinelaidic acid-canola oil organogelation. Journal of the American Oil Chemists' Society 2007, 84:3-9.