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...
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Elsevier
2020
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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 |
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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 |
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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. |
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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 |
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13.164666 |