Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

Food Research International

Volumn 99, Issue , 2017, Pages 770-777

  Chung, Cheryl ^a   Sher, Alexander ^b   Rousset, Philippe ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Color; Emulsion; Natural emulsifier; Non dairy coffee creamer; Particle size; Quillaja saponin

Indexed keywords

BEVERAGES; COLOR; DAIRIES; EMULSIFICATION; EMULSIONS; METABOLITES; MIXERS (MACHINERY); OILS AND FATS; PARTICLE SIZE;

COLOR COORDINATES; ELECTRICAL CHARACTERISTIC; FOOD MANUFACTURING; MEDIUM CHAIN TRIGLYCERIDES; NATURAL EMULSIFIER; NATURAL INGREDIENTS; NON-DAIRY COFFEE CREAMER; QUILLAJA SAPONIN;

DROPS;

EMULSIFYING AGENT; QUILLAJA SAPONIN;

ANALYSIS; BEVERAGE; CHEMISTRY; COLOR; EMULSION; FOOD HANDLING; FOOD QUALITY; PARTICLE SIZE; PH; PHYSICAL PHENOMENA; PRESSURE; PROCEDURES; SURFACE PROPERTY;

BEVERAGES; COLOR; EMULSIFYING AGENTS; EMULSIONS; FOOD HANDLING; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; PHYSICAL PHENOMENA; PRESSURE; QUILLAJA SAPONINS; SURFACE PROPERTIES;

EID: 85021690444     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.06.060     Document Type: Article

References (25)

1. Burgwald, L., Some factors which influence the feathering of cream in coffee. Journal of Agricultural Research, 26(11), 1923.
2. Dickinson, E., Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23:6 (2009), 1473–1482.
3. Dickinson, E., Leser, M.E., Food colloids today… understanding structural change during processing, storage, eating and digestion. Current Opinion in Colloid & Interface Science 18:4 (2013), 245–248.
4. Durán-Lobato, M., Enguix-González, A., Fernández-Arévalo, M., Martín-Banderas, L., Statistical analysis of solid lipid nanoparticles produced by high-pressure homogenization: A practical prediction approach. Journal of Nanoparticle Research 15:2 (2013), 1–14.
5. Euromonitor, C., Consumers are reading labels more carefully than ever, seeking natural ingredients. Retrieved from http://blog.euromonitor.com/2016/10/consumers-reading-labels-carefully-ever-seeking-natural-ingredients.html, 2016.
6. Golde, A., Schmidt, K., Quality of coffee creamers as a function of protein source. Journal of Food Quality 28:1 (2005), 46–61.
7. Golemanov, K., Tcholakova, S., Denkov, N., Pelan, E., Stoyanov, S.D., The role of the hydrophobic phase in the unique rheological properties of saponin adsorption layers. Soft Matter 10:36 (2014), 7034–7044.
8. Hamboyan, L., Pink, D.A., Klapstein, D., MacDonald, L., Aboud, H., Ultraviolet spectroscopic studies on the feathering of cream in instant coffee. Journal of Dairy Research 56:05 (1989), 741–748.
9. Hussain, H., Truong, T., Bansal, N., Bhandari, B., The effect of manipulating fat globule size on the stability and rheological properties of dairy creams. Food Biophysics 12:1 (2017), 1–10.
10. Keowmaneechai, E., McClements, D., Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2. Journal of Agricultural and Food Chemistry 50:24 (2002), 7145–7153.
11. Khatkar, S.K., Gupta, V.K., Physicochemical and functional quality attributes of dairy whitener prepared from ultrafiltration process. Journal of Food Processing and Preservation 38:3 (2014), 1145–1154.
12. Kuhn, K., Cunha, R., Flaxseed oil–whey protein isolate emulsions: Effect of high pressure homogenization. Journal of Food Engineering 111:2 (2012), 449–457.
13. McClements, D.J., Theoretical prediction of emulsion color. Advances in Colloid and Interface Science 97:1 (2002), 63–89.
14. McClements, D.J., Food emulsions: principles, practices, and techniques. 2015, CRC Press.
15. McClements, D.J., Gumus, C.E., Natural emulsifiers—Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science 234 (2016), 3–26.
16. National Coffee Association USA, Daily coffee consumption up sharply: Strength among younger consumers and gourmet varieties drive increase. Retrieved from http://www.ncausa.org/Portals/56/PDFs/Communication/NCA_NCDT2017.pdf?ver=2017-03-29-115235-727, 2017, March 25.
17. Oldfield, D., Teehan, C., Kelly, P., The effect of preheat treatment and other process parameters on the coffee stability of instant whole milk powder. International Dairy Journal 10:9 (2000), 659–667.
18. Orczyk, M., Wojciechowski, K., Comparison of the effect of two Quillaja bark saponin extracts on DPPC and DPPC/cholesterol Langmuir monolayers. Colloids and Surfaces B: Biointerfaces 136 (2015), 291–299.
19. Ozturk, B., Argin, S., Ozilgen, M., McClements, D.J., Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural surfactants: Quillaja saponin and lecithin. Journal of Food Engineering 142 (2014), 57–63.
20. Petrut, R.F., Danthine, S., Blecker, C., Assessment of partial coalescence in whippable oil-in-water food emulsions. Advances in Colloid and Interface Science 229 (2016), 25–33.
21. Stanimirova, R., Marinova, K., Tcholakova, S., Denkov, N., Stoyanov, S., Pelan, E., Surface rheology of saponin adsorption layers. Langmuir 27:20 (2011), 12486–12498.
22. Tippel, J., Reim, V., Rohn, S., Drusch, S., Colour stability of lutein esters in liquid and spray dried delivery systems based on Quillaja saponins. Food Research International 87 (2016), 68–75.
23. Tran, K.M., Einerson, M.A., A rapid method for the evaluation of emulsion stability of non-dairy creamers. Journal of Food Science 52:4 (1987), 1109–1110.
24. Yang, Y., Leser, M.E., Sher, A.A., McClements, D.J., Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocolloids 30:2 (2013), 589–596.
25. Zhang, J., Reineccius, G.A., Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant. LWT- Food Science and Technology 71 (2016), 162–168.