Matching the mouthfeel of sugar is still one of the largest unsolved challenges of product developers, as sugar not only provides sweetness, but also mouthfeel. Mouthfeel is one of the most critical product attributes driving consumer choice and acceptability of reduced sugar beverages. In order to link mouthfeel attributes to analytical measures, one must first of all appreciate that drinking...
Cellulose fibre is a natural food component present in fruits and vegetables. Presence of the cellulose fibre in the diet aids digestion and helps in preventing a variety of diseases. Cellulose fibres also provide texture to food products. The texturing capacity of cellulose fibres can be enhanced by defibrillation under high shear. Dispersions of microfibrillated cellulose form a 3D soft...
Chocolate is a dense suspension of solids, mainly sucrose, in a continuous triglyceride fat phase of cocoa butter, containing Lecithin, which is mostly phospholipid, and in some cases the polymeric surfactant PolyGlyceryl PolyRicinoleate (PGPR). These surfactants reduce the yield stress and viscosity of molten chocolate, which is important in chocolate manufacture and influences the mouth feel...
Rheo-SANS (rheology and small angle neutron diffraction) is now a well-established technique to probe the shape and size of particles under different shear and temperature regimes [1]. Recent work on WOMBAT [2], the high intensity neutron diffraction instrument at the Australian Centre for Neutron Scattering, has successfully combined rheology and neutron diffraction for the first time. This...
Crystallization of triacylglycerols (TAG), and other lipids, happens from the liquid into a broad range of polymorphic crystalline forms. Despite the sustained research effort over many years, it is still not possible to predict the crystalline form from first principles. In the case of mixtures, the prediction becomes disproportionately hard, even for just binary mixtures. They exhibit a very...
Structure formation in oleic acid – sodium oleate based oleogels
Steven CORNET1,2, Elke SCHOLTEN3, Marta MARTINEZ-SANZ4, Liliana DE CAMPO4, Anna SOKOLOVA4, Andrew WHITTEN4, Elliot GILBERT4
1 Wageningen UR Food & Biobased Research, Wageningen, The Netherlands
2 Wageningen UR Department of Food Process Engineering, Wageningen, The Netherlands
¬3 Wageningen UR Department of Physics and Physical...
Micronization of fat crystals presents an appealing alternative for the conventional melt-cool routes for manufacturing fat based food products. By dispersing micronized fat crystals (MFC) in oil, fat crystallisation and network formation can be decoupled, which can bring significant process simplifications. In order to assess the industrial application scope of these dispersions we carried...
There have been limited global initiatives in the field of molecular deuteration where the majority of these programs focus on biological deuteration of proteins, while more complex deuterated small molecules like phospholipids, sugars, triglycerides, fatty acids haven’t been widely available to the wider science community. This has limited the experiments that can be performed, and formed a...
Immobilization of enzymes into different support materials has been widely used as means to control their activity and stability. This has mainly been done in context of bioanalytical, preparative or biomedical purposes. In the present study we investigate two key types of enzymes used in food processing, namely Aspartic protease (34 KDa) and Beta-galactosidase (460 KDa), which are used in...
Solid lipid nanoparticles (SLNs) have been extensively investigated as drug carrier systems since their inception in the 1990s. These are emulsions when prepared at high temperature and crystallize predominantly into SLNs upon cooling. The details of their ultrastructure are poorly defined. Previously, our group reported a novel microwave-assisted microemulsion-based technique to prepare SLNs...
Fortification of foods with essential functional lipids such as $\omega$-3 polyunsaturated fatty acids (PUFAs), $\beta$-carotene and vitamin A are of key importance for health and well-being. $\omega$-3 PUFAs are essential for the human diet to support a good brain and cardiovascular health. Furthermore, they lower the risk of other diseases such as type 2 diabetes and inflammatory disorders....
