The Experts below are selected from a list of 261 Experts worldwide ranked by ideXlab platform
Michel Britten - One of the best experts on this subject based on the ideXlab platform.
-
Cheese fortification using water-in-Oil-in-water double emulsions as carrier for water soluble nutrients
International Dairy Journal, 2013Co-Authors: Hélène J. Giroux, Stéphane Constantineau, Patrick Fustier, Daniel St-gelais, Claude P. Champagne, Monique Lacroix, Michel BrittenAbstract:Encapsulation of vitamin B12 in water-in-Oil-in-water double emulsions was optimized to produce functional cream for cheese milk standardization. The effect of encapsulation on vitamin B12 release during in vitro gastric digestion and on retention during cheese making was determined. Primary water-in-Oil emulsions were prepared from vitamin B12 (0.2%, w/v) solution and Butter Oil containing 8% (w/w) polyglycerol polyricinoleate, and dispersed in skim milk or sodium caseinate solution using a dispersing tool or a valve homogenizer. Encapsulation of vitamin B12 in double emulsions exhibited greater than 96% efficiency and prevented vitamin losses during in vitro gastric digestion. Less than 5% of the encapsulated vitamin B12 was released from double emulsion stabilized with sodium caseinate. Compared with non-encapsulated vitamin B12, encapsulation in double emulsions reduced vitamin B12 losses in whey and increased retention in cheese from 6.3 to more than 90%. © 2012.
-
characterization and acid induced gelation of Butter Oil emulsions produced from heated whey protein dispersions
International Dairy Journal, 2007Co-Authors: Chantal Boutin, Hélène J. Giroux, Michel Britten, Paul PaquinAbstract:Abstract Whey protein isolate was dispersed at 4% or 8% (w/v) and heated at neutral pH to produce protein polymers. Butter Oil, up to 20%, was homogenized in heated whey protein dispersions at pressure ranging from 10 to 120 MPa. Emulsion gelation was induced by acidification with glucono-δ-lactone. Whey protein polymers produced finely dispersed emulsions with fat droplet diameter ranging from 340 to 900 nm. Homogenization pressure was the main factor influencing droplet size. At low fat volume fraction, the emulsions exhibited Newtonian behaviour. As fat content increased, shear thinning behaviour developed as a result of depletion flocculation. Emulsion consistency index increased with protein and fat concentrations. Increasing homogenization pressure had no effect on Newtonian emulsions but promoted flocculation and significantly increased the consistency of high fat emulsions. Protein concentration was the main factor explaining emulsion gel hardness and syneresis. Syneresis decreased with increasing fat content in the gel.
Syed S H Rizvi - One of the best experts on this subject based on the ideXlab platform.
-
branched chain fatty acids concentrate prepared from Butter Oil via urea adduction
European Journal of Lipid Science and Technology, 2016Co-Authors: Samriddh Mudgal, Rinat R Ranressler, Lei Liu, Thomas J Brenna, Syed S H RizviAbstract:Saturated branched chain fatty acids (BCFA) intake in the US is greater than that of other bioactive fatty acids (FA), yet little information is available on methodologies to concentrate them. We report here the effect of urea-to-FA (urea:FA) ratio, adduction time, and temperature on the enrichment of branched chain fatty acids (BCFA) from Butter Oil. Urea adducts precipitate both saturated and monounsaturated hydrocarbon chains as urea complexes, leaving solubilized polyunsaturated FA and BCFA in the non-urea adduct fraction (NUA). The optimum urea:FA ratio was found to be 4:1 and the optimum temperature to be 4°C. Adduction time had negligible effect on BCFA enrichment. Anteiso-15:0 was most enriched across major BCFA under all conditions of temperature, time, and urea:FA ratio studied. In our preferred embodiment, a two-stage urea adduction procedure applied to hydrolyzed Butter Oil resulted in an enrichment from 11% BCFA, indicating an enrichment factor of >6. The best method has a first stage performed at 4°C and urea:FA ratio of 4:1, and a second stage at 30°C and lower urea:FA ratio (2:1). Overall yield of BCFA in enriched fraction was about 10% of starting BCFA for two stages. Practical applications: BCFA are constituents of the GI tract of healthy newborns and are known to prevent necrotizing enterocolitis. The average per capita BCFA intake of Americans is estimated to be about 220 mg/day from dairy whereas based on the current dietary recommendations of USDA it should be about 400 mg/day from dairy alone with total amounting to 575 mg/day including beef. Using the results of the current study, enriched BCFA concentrates can be prepared to meet the demand. Enrichment in major branched chain fatty acids (BCFA) of Butter Oil after two stage urea adduction. First stage (NUA-1) and second stage (NUA-2) were conducted using 4:1; 4°C 2 h and 2:1, 30°C 2 h of urea-to-fatty acids ratio (wt/wt), temperature and time of adduction, respectively.
-
depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making
Journal of Dairy Science, 1999Co-Authors: R L Brandsma, Syed S H RizviAbstract:Pasteurized skim milk was microfiltered (0.2-μm membrane) on a system equipped to provide uniform transmembrane pressure of 262 kPa (inlet:outlet pressure differential of 138 kPa, and crossflow velocity of 7.5 m/s). Retentates were gradually acidified to pH 6.6, 6.3, and 6.0 with glucono-delta-lactone during processing to promote solubilization of micelle-bound colloidal minerals into the serum phase of milk for subsequent transfer into permeate. Compositional characteristics of highly concentrated skim milk retentates (concentration factor 8 to 9) and composited permeates were determined to quantify retention and permeation of whey protein and Ca at specified pH conditions and to evaluate the suitability of retentate for cheese making. Final retentates contained an average 27.7% total solids, 20.2% total protein, 17.9% casein, 2.2% whey protein, 4.9% lactose, 2.3% ash, 0.62% Ca, and 0.4% fat. Dry basis retentate Ca and whey protein content significantly differed with pH level and contained 2.8, 2.4, and 1.9 weight percentage of Ca; and 7.2, 7.7, and 8.1 weight percentage of whey protein at pH levels of 6.6, 6.3, and 6.0, respectively. Microfiltration at pH 6.0, as compared with pH 6.6, reduced retentate Ca content by 20.1% but whey protein content was 12.6% higher. Retentate and Butter Oil were used to produce Mozzarella cheese with a normal Ca content and partial whey protein incorporation. Skim milk microfiltration, combined with in-process pH adjustment, is a useful method to produce highly concentrated retentate reduced in Ca and whey protein content with good potential for cheese manufacture.
Judith L. Kinderlerer - One of the best experts on this subject based on the ideXlab platform.
-
monoacylglycerols derived from Butter Oil by penicillium roquefortii in suspension cultures
Journal of the Science of Food and Agriculture, 2002Co-Authors: Malcolm Ronald Clench, Judith L. KinderlererAbstract:Structural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of Butter Oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10°C. The conditions were selected as they were comparable with those used in the manufacture of blue mould-ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn-2 MAGs (64 mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn-1(3) MAGs (83-90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products. Le sujet de cette etude est d'identifier et de comparer la composition en isomeres structurels de monoacylglycerols (MAG) derives d'huile de beurre par 2 souches de P. roquefortii et une lipase commerciale de la meme moisissure. L'huile de beurre est choisi comme substrat car il est naturellement concentre en acylglycerols de moyennes et longues chaines. Cette etude tente d'evaluer le role des isomeres structurels de MAG en tant qu'agents antimicrobiens naturels dans les aliments et les produits laitiers.
-
monoacylglycerols derived from Butter Oil by penicillium roquefortii in suspension cultures
Journal of the Science of Food and Agriculture, 2002Co-Authors: Malcolm Ronald Clench, Judith L. KinderlererAbstract:Structural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of Butter Oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10°C. The conditions were selected as they were comparable with those used in the manufacture of blue mould-ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn-2 MAGs (64 mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn-1(3) MAGs (83-90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products. Le sujet de cette etude est d'identifier et de comparer la composition en isomeres structurels de monoacylglycerols (MAG) derives d'huile de beurre par 2 souches de P. roquefortii et une lipase commerciale de la meme moisissure. L'huile de beurre est choisi comme substrat car il est naturellement concentre en acylglycerols de moyennes et longues chaines. Cette etude tente d'evaluer le role des isomeres structurels de MAG en tant qu'agents antimicrobiens naturels dans les aliments et les produits laitiers.
-
preparative thin layer chromatographic separation and subsequent gas chromatographic mass spectrometric analysis of monoacylglycerols derived from Butter Oil by fungal degradation
Journal of Chromatography A, 1999Co-Authors: Judith L. KinderlererAbstract:Abstract A semi-micro method has been developed using preparative thin-layer chromatography (TLC) to separate acylglycerols for the subsequent analysis by gas chromatography–mass spectrometry (GC–MS). Monoacylglycerols (MAGs) were formed from Butter Oil by fungal degradation with Penicillium roquefortii . Total lipids were extracted with hexane–2-propanol (3:2, v/v) and separated on silica gel preparative TLC plates with fluorescence indicator (Merck). The plates were developed in hexane–diethyl ether–formic acid (80:20:2, v/v). Lipid bands were detected under UV light or with iodine vapour, removed and then extracted with hexane–2-propanol (3:2, v/v). The MAG band ( R F 0.03) was silylated into trimethylsilyl (TMS) ethers. Structures and composition of MAG-TMS ethers were analysed by GC and GC–MS. Formation of characteristic ions for the identification of sn -1(3)- and sn -2-MAG isomers was discussed. The method is simple, inexpensive and powerful for the separation and analysis of relatively small amounts of MAGs (0.2–5.0 mg) formed from fungal degradation.
Hélène J. Giroux - One of the best experts on this subject based on the ideXlab platform.
-
Cheese fortification using water-in-Oil-in-water double emulsions as carrier for water soluble nutrients
International Dairy Journal, 2013Co-Authors: Hélène J. Giroux, Stéphane Constantineau, Patrick Fustier, Daniel St-gelais, Claude P. Champagne, Monique Lacroix, Michel BrittenAbstract:Encapsulation of vitamin B12 in water-in-Oil-in-water double emulsions was optimized to produce functional cream for cheese milk standardization. The effect of encapsulation on vitamin B12 release during in vitro gastric digestion and on retention during cheese making was determined. Primary water-in-Oil emulsions were prepared from vitamin B12 (0.2%, w/v) solution and Butter Oil containing 8% (w/w) polyglycerol polyricinoleate, and dispersed in skim milk or sodium caseinate solution using a dispersing tool or a valve homogenizer. Encapsulation of vitamin B12 in double emulsions exhibited greater than 96% efficiency and prevented vitamin losses during in vitro gastric digestion. Less than 5% of the encapsulated vitamin B12 was released from double emulsion stabilized with sodium caseinate. Compared with non-encapsulated vitamin B12, encapsulation in double emulsions reduced vitamin B12 losses in whey and increased retention in cheese from 6.3 to more than 90%. © 2012.
-
characterization and acid induced gelation of Butter Oil emulsions produced from heated whey protein dispersions
International Dairy Journal, 2007Co-Authors: Chantal Boutin, Hélène J. Giroux, Michel Britten, Paul PaquinAbstract:Abstract Whey protein isolate was dispersed at 4% or 8% (w/v) and heated at neutral pH to produce protein polymers. Butter Oil, up to 20%, was homogenized in heated whey protein dispersions at pressure ranging from 10 to 120 MPa. Emulsion gelation was induced by acidification with glucono-δ-lactone. Whey protein polymers produced finely dispersed emulsions with fat droplet diameter ranging from 340 to 900 nm. Homogenization pressure was the main factor influencing droplet size. At low fat volume fraction, the emulsions exhibited Newtonian behaviour. As fat content increased, shear thinning behaviour developed as a result of depletion flocculation. Emulsion consistency index increased with protein and fat concentrations. Increasing homogenization pressure had no effect on Newtonian emulsions but promoted flocculation and significantly increased the consistency of high fat emulsions. Protein concentration was the main factor explaining emulsion gel hardness and syneresis. Syneresis decreased with increasing fat content in the gel.
Syed Sajjad Hussain Rizvi - One of the best experts on this subject based on the ideXlab platform.
-
Stability and rheological properties of corn Oil and Butter Oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
Journal of Food Engineering, 2015Co-Authors: Khanitta Ruttarattanamongkol, M. Nor Afizah, Syed Sajjad Hussain RizviAbstract:Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize Butter and corn Oil emulsions. The stability of emulsions prepared at various Oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quantified for size distribution of Oil droplets while rheological properties were examined to establish their stability. All corn Oil-based emulsions were stable against droplet coalescence during storage. However, the stability of Butter Oil-based emulsions was significantly influenced by storage temperatures and Oil concentrations. Emulsions with higher elasticity were obtained by raising the Oil concentration. Corn Oil emulsions were far less sensitive to variations in storage temperature than emulsions based on Butter Oil. tWPC have a potential for uses in a very large set of food emulsions from low to high fat content and from Newtonian consistency to elastic, solid like materials such as salad dressings, light mayonnaises, fillings, sandwich spread and spreadable Butter.
