Study of the physicochemical and technofunctional properties of vegetal creams in relation to the reconstitution conditions

In this work, an integrated approach was adopted to study vegetal creams in order to have a global understanding of their properties. This approach included: (i) the influence of fat and other ingredients of the formulation, particularly a low molecular weight surfactant, Tween 60 (ii) and the manufacturing process implemented for their preparation. The effect of fat was investigated by adopting an original approach that consisted in studying both the thermal and structural behavior of the non-emulsified fat (NEF) and the emulsified fat (EF). This clearly demonstrated the impact of the physicochemical characteristics of fat on the physicochemical and technofunctional properties of creams. It well established that small differences in the composition of fats may have great effects on the technofunctional behavior of creams. The influence of fat on the final properties of creams was mainly marked through the crystallization and melting behaviors of fat, and through the crystalline varieties formed during maturation. The effect of temperature on the stability of creams based on the physical evolution of the fat was also highlighted. The addition of tween 60 to the formulation significantly improved the properties of particle size, rheology, stability and whipping of creams. This improvement was the result of not only synergistic effect of surfactant molecules of buttermilk and tween 60 during emulsification but also desorption of proteins from the drop surfaces and modification of crystallization of the EF. The study of the influence of the process showed that the choice of the emulsification method and operating parameters are important considerations in the reconstitution of creams. It was shown that it was possible to modulate the properties of creams by only modifying the process.Au cours de ce travail, une approche intégrée a été adoptée pour étudier les crèmes végétales dans le but d’avoir une compréhension globale de leurs propriétés. Cette approche a inclus aussi bien l’influence de la MG et des autres ingrédients de la formulation, particulièrement celle d’un tensioactif de faible poids moléculaire, le tween 60, que celle du procédé de fabrication mis en œuvre pour leur préparation. L’effet de la MG a été traité en adoptant une approche originale qui à consisté à étudier à la fois le comportement thermique et structural de la MG non émulsionnée (MGNE) et de la MG émulsionnée (MGE), ce qui a permis de mettre clairement en évidence l’impact des caractéristiques physico-chimiques de la MG sur les propriétés physico-chimiques et technofonctionnelles des crèmes. Il est bien établi que de petites différences dans la composition des MG peuvent avoir de grandes répercussions dans le comportement technofonctionnel des crèmes. L’influence de la MG sur les propriétés finales des crèmes a été marquée principalement à travers le comportement de la MG en cristallisation et en fusion, et à travers les variétés cristallines formées lors de la maturation. L’effet de la température sur la stabilité des crèmes en fonction de l’évolution physique de la MG a été également mis en évidence. L’ajout du tween 60 à la formulation améliore de façon significative les propriétés de granulométrie, de rhéologie, de stabilité et de foisonnement des crèmes. Cette amélioration des propriétés des crèmes résulte non seulement de l’effet synergique des molécules tensioactives du babeurre et celles du T60 pendant l’émulsification mais aussi du déplacement des protéines des surfaces des globules et de la modification du comportement à la cristallisation de la MGE. L’influence du procédé a montré que le choix de l’outil d’émulsification ainsi que les paramètres opératoires sont effectivement des éléments importants à considérer dans la reconstitution des crèmes. Nous avons montré qu’il est possible de moduler les propriétés des crèmes en jouant uniquement sur le procédé

Emulsion fouettable à température ambiante

publication date: 2012-08-16; filing date: 2012-02-13he present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention

Thermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way for comparison. For that purpose, the fats were investigated for their thermal and polymorphic behavior by differential scanning calorimetry (DSC) and X-ray diffraction (XRD), both in bulk and emulsified state. The DSC and X -Ray investigations made possible the observation of the differences in the crystallization behavior and kinetics that occurred for those fats in the bulk and emulsified state. 1. Anihouvi, P.P., C. Blecker, A. Dombree, S. Danthine, Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats, Food Bioprocess Technol. 6:3381-3391 (2013