Food emulsification properties

Emulsification properties. Caseins and caseinates are commonly selected for food product applications that require surfactant properties, e.g., emulsification and foam stabilization, since they contain high protein contents of > 90 %, are highly soluble, and are resistant to heat-induced denaturatlon in products to be subjected to high temperature processing conditions (15). 

Emulsification properties in model food systems. Pearson et al. (25) investigated the emulsification properties of caseinate and NFDM in model emulsion systems produced by blending soybean oil into an aqueous buffer system as a function of pH and ionic strength (Figures 7 and 8). They found that caseinate exhibited good emulsification properties under all pH and ionic strength conditions studied, but was particularly effective at pH 10.4. 

The following factors appear to control the emulsification properties of milk proteins in food product applications 1) the physico-chemical state of the proteins as influenced by pH, Ca and other polyvalent ions, denaturation, aggregation, enzyme modification, and conditions used to produce the emulsion 2) composition and processing conditions with respect to lipid-protein ratio, chemical emulsifiers, physical state of the fat phase, ionic activities, pH, and viscosity of the dispersion phase surrounding the fat globules and 3) the sequence and process for incorporating the respective components of the emulsion and for forming the emulsion. 

Since good solubility and emulsification properties at acidic pHs are required for some food applications such as acid soft drinks and acid foods,... 

McCrae, C.H., Law, A.J.R., and Leaver, J. 1999. Emulsification properties of whey proteins in their natural environment effect of whey protein concentration at 4 and 18% milk fat. Food Hydrocoil. 13, 389-399. 

The use of low-calorie fat replacers in foods facilitates reductions in the energy density of the diet. However, since fat confers a number of important quality attributes, it is critical that such foods be highly palatable. When all or part of the fat is replaced, the foods must have comparable rheological and sensory-quality attributes to the original high-fat food. Textural properties are particularly important since fat has a pronounced impact on texture, mouthfeel, and hence eating quality. Therefore, in addition to lowering the calorie density, an acceptable fat substitute must have the appropriate functional properties, such as heat stability, emulsification, aeration, lubricity, spreadability, texture, and mouthfeel (Lukacova and Karovicova, 2003 Silva, 1996). 

Encapsulant material Solubility Viscosity Stability to pH, salts, temperature, shear, enzyme degradation Film forming and emulsification properties Regulatory status for food application... 

In spite of the above limitations and the relatively small number of Studies involved, it is evident that the functionality of proteins as protein concentrates can be modified substantially by enzymes. Solubilities of proteins can be altered (generally increased) by hydrolytic reactions viscosities and gelation of protein solutions can be decreased dramatically by limited proteolysis the volume of foams of whipped hydrolysates is generally greater than that of the parent protein, but the foam stability is usually less. Emulsification properties of hydrolysates are affected in different ways depending on the protein. From the very limited number of studies on partial hydrolysis of food proteins it appears that water binding is increased as a result of proteolysis. ... 

Uses Emulsifer, stabilizer, suspending agent for ice cream, sherbets, soft drinks, bakery jellies, prevention of freezer burn freeze/thaw stabilizer for lemon pie fillings textile print paste thickener paper sizing agent Features Food-grade Properties Water-sol,... 

Uses Food emulsifer for shortenings, toppings and desserts Properties Flake HLB 3.5 100% cone. 

Chem. Descrip. Polyglyceryl ester Ionic Nature Nonionic Uses Surfactant food grade emulsifer Properties Liq. HLB 7.0 100% cone. 

Uses Food emulsifer for margarine solubilizer for flavors and essential oils dispersant for high-solids preps. suspending agent for food colors Properties Amber vise, liq. iodine no. 55 sapon. no. 115 hyd. no. 315 0.5% moisture... 

Chem. Descrip. Dist. propylene glycol esters, dist. monogiycerides, lactylic esters of stearic acid, and water Ionic Nature Nonionic Uses Food emulsifer for cakes Properties Soft plastic HLB 3.8-4.0 25% cone. 

Uses Food emulsifer stabilizer for peanut butter Properties Beads m.p. 61 C acid no. < 6 iodine no. 4 max. 0% monoglyceride Myvatex Do Control [Kerry Bioscience]... 

Uses Nutritive source, protein source, fat emulsifier, emulsion stabilizer, water binder in coarse ground sausages, pate, meat rolls, seafood, surimi, dairy emulsions, breads/baking, cereais, and baby food Features High-quaiity highiydigestibie superiorfat emulsification Properties Lt. cream-colored fine powd. 

Phosphoric Acid. The only inorganic acid used for food appkeations is phosphoric acid [7664-38-2] H PO, which is second only to citric acid in popularity. The primary use of phosphoric acid is in carbonated beverages, especially root beer and cola. It is also used for its leavening, emulsification, nutritive enhancement, water binding, and antimicrobial properties. Eood-grade phosphoric acid is produced by the furnace method. Elemental phosphoms is burned to yield phosphoms pentoxide which is then reacted with water to produce phosphoric acid (see Phosphoric acid and the phosphates) (12). 

Uses. Alginates are used in a wide range of appHcations, particularly in the food, industrial, and pharmaceutical fields (25—27). As shown in Table 5, these appHcations arise from the properties of gelation, thickening/water holding, emulsification, stabilization/binding, and film forming. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

The role of proteia with respect to physical properties varies with the type of product. Proteias coatribute to a number of functions ia an imitation food. These iaclude emulsification, gelation, melting, water binding, and whipping. 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

The structures of four of the synthetic carotenoids (beta-carotene, canthaxanthin, beta-apo-8 -carotenol, beta-apo-8 -carotenoic acid) are shown in Fig. 8.2. By virtue of their conjugated double bond structure, they are susceptible to oxidation but formulations with antioxidants were developed to minimize oxidation. Carotenoids are classified as oil soluble but most foods require water soluble colorants thus three approaches were used to provide water dispersible preparations. These included formulation of colloidal suspensions, emulsification of oily solutions, and dispersion in suitable colloids. The Hoffman-LaRoche firm pioneered the development of synthetic carotenoid colorants and they obviously chose candidates with better technological properties. For example, the red canthaxanthin is similar in color to lycopene but much more stable. Carotenoid colorants are appropriate for a wide variety of foods.10 Regulations differ in other countries but the only synthetic carotenoids allowed in foods in the US are beta-carotene, canthaxanthin, and beta-8-carotenol. 

In this level, the fundamental tasks required to convert the raw materials into the final product are identified. All tasks are related to property differences. Siirola (1996) has presented the following hierarchy of property differences molecular identity, amount, composition, phase, temperature/pressure, form. This list of tasks is not very well suited for food properties. Common tasks for food processes are decontamination (e.g. pasteurization and sterilization) and structure formation (e.g. emulsification, size reduction of dispersed phase in an emulsion, crystallization, interfacial adsorption/desorption). 

The separation of oil and water (B) can be prevented by adding a strongly amphipathic substance. During shaking, a more or less stable emulsion then forms, in which the surface of the oil drops is occupied by amphipathic molecules that provide it with polar properties externally. The emulsification of fats in food by bile acids and phospholipids is a vital precondition for the digestion of fats (see p.314). 

Chuah, A.M., Kuroiwa, T., Kobayashi, I., Nakajima, M. (2009). Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification. Food Hydrocolloids, 23, 600-610. 

The functional properties that govern the role of proteins in food applications are color flavor texturization solubility viscosity adhesion or cohesion gelation coagulation aeration or foamability water and oil absorption and emulsification. 

The goal of food emulsion manufacturers is to produce emulsions that meet or exceed the expectations of their clientele. As a first step, companies typically conduct market studies to determine what these expectations are. Sensory evaluations are then used to translate these expectations into product-specific criteria (e.g., emulsion color, texture, appearance) that serve as guidelines to design the emulsification process and verify the quality of the produced emulsion. If emulsion properties comply with the set standards (i.e., their values are within an acceptable range), manufacturers can be confident that their customer base will be satisfied with the product. 

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