Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel

Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2–10 wt%) on the characteristics of oleogels and foams including crystal polymorp...

Full description

Saved in:
Bibliographic Details
Main Authors: Lei, Mengting, Zhang, Ning, Lee, Wan Jun, Tan, Chin Ping, Lai, Oi Ming, Wang, Yong, Qiu, Chaoying
Format: Article
Language:English
Published: Elsevier 2020
Online Access:http://psasir.upm.edu.my/id/eprint/86910/1/Non-aqueous%20foams%20formed%20by%20whipping.pdf
http://psasir.upm.edu.my/id/eprint/86910/
https://www.sciencedirect.com/science/article/abs/pii/S0308814619321934
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.86910
record_format eprints
spelling my.upm.eprints.869102022-01-03T04:38:50Z http://psasir.upm.edu.my/id/eprint/86910/ Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel Lei, Mengting Zhang, Ning Lee, Wan Jun Tan, Chin Ping Lai, Oi Ming Wang, Yong Qiu, Chaoying Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2–10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and distribution, rheological and thermodynamic properties was investigated. Oleogel prepared with 10 wt% DAG had comparable whipping and foaming stability to that of 6 wt% fully hydrogenated palm oil (FHPO). DAG formed small plate-crystals which tend to occur at the bubble surface, whereas FHPO showed needle-like crystals that were formed mainly in the continuous phase. For the 2 wt% FHPO-8 wt% DAG-based oil foams, interfacial templating crystallization effect contributed to the smaller bubble size and improved rheological properties whereby less oil drainage and foam breakdown occurred. Hence, the non-aqueous foam formed by DAG has broad application prospect because of the thermoresponsive properties and the desirable health benefits. Elsevier 2020-05-15 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/86910/1/Non-aqueous%20foams%20formed%20by%20whipping.pdf Lei, Mengting and Zhang, Ning and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong and Qiu, Chaoying (2020) Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chemistry, 312. art. no. 126047. pp. 1-10. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/abs/pii/S0308814619321934 10.1016/j.foodchem.2019.126047
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2–10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and distribution, rheological and thermodynamic properties was investigated. Oleogel prepared with 10 wt% DAG had comparable whipping and foaming stability to that of 6 wt% fully hydrogenated palm oil (FHPO). DAG formed small plate-crystals which tend to occur at the bubble surface, whereas FHPO showed needle-like crystals that were formed mainly in the continuous phase. For the 2 wt% FHPO-8 wt% DAG-based oil foams, interfacial templating crystallization effect contributed to the smaller bubble size and improved rheological properties whereby less oil drainage and foam breakdown occurred. Hence, the non-aqueous foam formed by DAG has broad application prospect because of the thermoresponsive properties and the desirable health benefits.
format Article
author Lei, Mengting
Zhang, Ning
Lee, Wan Jun
Tan, Chin Ping
Lai, Oi Ming
Wang, Yong
Qiu, Chaoying
spellingShingle Lei, Mengting
Zhang, Ning
Lee, Wan Jun
Tan, Chin Ping
Lai, Oi Ming
Wang, Yong
Qiu, Chaoying
Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
author_facet Lei, Mengting
Zhang, Ning
Lee, Wan Jun
Tan, Chin Ping
Lai, Oi Ming
Wang, Yong
Qiu, Chaoying
author_sort Lei, Mengting
title Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
title_short Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
title_full Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
title_fullStr Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
title_full_unstemmed Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
title_sort non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
publisher Elsevier
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/86910/1/Non-aqueous%20foams%20formed%20by%20whipping.pdf
http://psasir.upm.edu.my/id/eprint/86910/
https://www.sciencedirect.com/science/article/abs/pii/S0308814619321934
_version_ 1724075477841215488
score 13.164666