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Teresa Sanz - One of the best experts on this subject based on the ideXlab platform.
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Cellulose Ether oleogels obtained by emulsion-templated approach without additional thickeners
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Teresa SanzAbstract:Abstract In this research, the suitability of methyl Cellulose (MC) and hydroxypropyl methylCellulose (HPMC) as unique oleogelators (without additional thickeners) to obtain sunflower-based oleogels by emulsion template approach was investigated. For this purpose, different oleogels were designed taking into account the following variables: 1) the type of Cellulose Ether: MC or HPMC; 2) Cellulose Ether concentration (0.5, 1 and 2%); and 3) the oil concentration in the initial emulsion (47 and 60%). The texture, rheology, oil retention properties and microstructure of the obtained oleogels were compared and discussed. Results highlighted that stable structured oil systems can be obtained by using Cellulose Ethers. The most determining factor in the physical properties of the oleogels was the initial oil concentration and the hydrocolloid concentration, regardless of the type of hydrocolloid used (MC or HPMC). The increase in Cellulose Ether concentration provided harder oleogels with high mechanical strength, which was linked to more stable systems with enhanced oil binding capacity, reaching values up to 95%. On the other hand, the increase in oil in the initial emulsion decreased the quality of the systems, providing a softer structure with lower ability to retain the oil. The possibility to provide solid structure to sunflower oil by using MC and HPMC would be a promising approach to solid fat substitution in trans free and low saturated fat foodstuffs.
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Reduced-fat spreads based on anhydrous milk fat and Cellulose Ethers
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Lars Wiking, Teresa SanzAbstract:Abstract The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat Cellulose Ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% Cellulose Ether. Three types of Cellulose Ethers were investigated: two methylCelluloses (A4M and MX) and one hydroxypropyl methylCellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose Ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all Cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The Cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.
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Relevance of creep and oscillatory tests for understanding how Cellulose emulsions function as fat replacers in biscuits
Lwt - Food Science and Technology, 2015Co-Authors: Paula Tarancón, Ana Salvador, M.j. Hernandez, Teresa SanzAbstract:Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a Cellulose Ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the Cellulose was also evaluated. The compliance values during the creep test fitted the Burger model. The doughs containing the Cellulose emulsion presented higher deformation than the control doughs. The oscillatory tests revealed that the effect of frequency on the viscoelastic properties was noticeably different in the two types of dough. In the Cellulose dough, considerable structural stabilization was observed at lower frequencies due to its greater elastic component compared to the viscous component. In general, the methoxyl and hydroxypropyl levels of the Cellulose Ether did not exert a significant effect on the dough's rheological properties.
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reversible thermal behaviour of vegetable oil Cellulose Ether emulsions as fat replacers influence of glycerol
Food Hydrocolloids, 2015Co-Authors: Teresa Sanz, Marina Falomir, Ana SalvadorAbstract:Abstract Thermal reversibility properties of vegetable oil Cellulose Ether emulsions with and without glycerol incorporation were studied by small amplitude oscillatory shear, optical microscopy and particle size analysis. Differences in the viscoelastic properties were observed among the different Cellulose emulsions at 20 °C and 80 °C after thermal gelation. At 20 °C the highest viscoelasticity was shown by the MX emulsion. The emulsion gelation temperature decreased with Cellulose Ether methoxyl content and with the presence of glycerol. Emulsion MX showed the lowest thermal stability. Heating the MX Cellulose emulsion caused syneresis, fat flocculation and the appearance of particle size polydispersity, indicating lower thermal stability and lower thermal reversibility. The different viscoelastic properties and thermal stabilities obtained by varying the type of Cellulose, both with and without glycerol incorporation, increase the number of possible food applications where the emulsions could be employed as suitable fat replacers. WhEther higher or lower emulsion thermal stability is more or less convenient for a specific food application is a future topic of study.
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Biscuit dough structural changes during heating: Influence of shortening and Cellulose Ether emulsions
LWT - Food Science and Technology, 2015Co-Authors: Teresa Sanz, Laura Laguna, Arnaud SalvadorAbstract:The effect of using a variety of Cellulose Ether emulsions as a fat source, instead of a conventional shortening, on the structural changes occurring in a dough biscuit recipe during heating were studied. Linear viscoelastic properties and texture properties during heating were compared. In comparison to conventional shortenings, the Cellulose Ether emulsions are a healthier option characterized by lower fat content, lower saturated fatty acids content and the absence of trans fatty acids.In the dough with shortening, temperature had the biggest influence on the viscoelastic properties, characterized by a decrease in viscoelasticiy within the temperature range from 25°C to 45°C. In the Cellulose Ether emulsions dough the increase in temperature produced a slow linear decrease in the elastic and viscous moduli. At 80°C all dough showed similar viscoelastic behavior. The texture development during baking differed among the recipes. In the shortening dough the texture changes appeared since the first minute of heating, while in the emulsion dough, the effects were noticeable after 5min of baking and varied according to the Cellulose Ether thermal gelation properties. A final crispy texture was obtained in all the recipes, although the Cellulose emulsion biscuits required longer baking times.
Paula Tarancón - One of the best experts on this subject based on the ideXlab platform.
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Relevance of creep and oscillatory tests for understanding how Cellulose emulsions function as fat replacers in biscuits
Lwt - Food Science and Technology, 2015Co-Authors: Paula Tarancón, Ana Salvador, M.j. Hernandez, Teresa SanzAbstract:Abstract The fats that are mostly employed in biscuit manufacturing contain a high percentage of saturated fatty acids, giving them the solid consistency that is needed for biscuit manufacture. For health reasons, lower levels of saturated fatty acids and elimination of trans fatty acids are desirable. An emulsion of sunflower oil, water and a Cellulose Ether was employed to replace all the conventional fat in a short dough recipe. The structure of the different doughs was measured by oscillatory and creep rheological tests and the results were related to dough performance during baking. The effect of the methoxyl and hydroxypropyl content of the Cellulose was also evaluated. The compliance values during the creep test fitted the Burger model. The doughs containing the Cellulose emulsion presented higher deformation than the control doughs. The oscillatory tests revealed that the effect of frequency on the viscoelastic properties was noticeably different in the two types of dough. In the Cellulose dough, considerable structural stabilization was observed at lower frequencies due to its greater elastic component compared to the viscous component. In general, the methoxyl and hydroxypropyl levels of the Cellulose Ether did not exert a significant effect on the dough's rheological properties.
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Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly ( p
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Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil-water-Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the Cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the Cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the Cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the Cellulose Ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the Cellulose emulsion biscuits (maximum difference 1.1/9 points).
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Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2012Co-Authors: Paula Tarancón, Alejandra Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the Cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the Cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the Cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the Cellulose Ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the Cellulose emulsion biscuits (maximum difference 1.1/9 points).
Arnaud Salvador - One of the best experts on this subject based on the ideXlab platform.
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Biscuit dough structural changes during heating: Influence of shortening and Cellulose Ether emulsions
LWT - Food Science and Technology, 2015Co-Authors: Teresa Sanz, Laura Laguna, Arnaud SalvadorAbstract:The effect of using a variety of Cellulose Ether emulsions as a fat source, instead of a conventional shortening, on the structural changes occurring in a dough biscuit recipe during heating were studied. Linear viscoelastic properties and texture properties during heating were compared. In comparison to conventional shortenings, the Cellulose Ether emulsions are a healthier option characterized by lower fat content, lower saturated fatty acids content and the absence of trans fatty acids.In the dough with shortening, temperature had the biggest influence on the viscoelastic properties, characterized by a decrease in viscoelasticiy within the temperature range from 25°C to 45°C. In the Cellulose Ether emulsions dough the increase in temperature produced a slow linear decrease in the elastic and viscous moduli. At 80°C all dough showed similar viscoelastic behavior. The texture development during baking differed among the recipes. In the shortening dough the texture changes appeared since the first minute of heating, while in the emulsion dough, the effects were noticeable after 5min of baking and varied according to the Cellulose Ether thermal gelation properties. A final crispy texture was obtained in all the recipes, although the Cellulose emulsion biscuits required longer baking times.
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Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly ( p
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Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2013Co-Authors: Paula Tarancón, Arnaud Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil-water-Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the Cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the Cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the Cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the Cellulose Ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the Cellulose emulsion biscuits (maximum difference 1.1/9 points).
M. Espert - One of the best experts on this subject based on the ideXlab platform.
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Cellulose Ether oleogels obtained by emulsion-templated approach without additional thickeners
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Teresa SanzAbstract:Abstract In this research, the suitability of methyl Cellulose (MC) and hydroxypropyl methylCellulose (HPMC) as unique oleogelators (without additional thickeners) to obtain sunflower-based oleogels by emulsion template approach was investigated. For this purpose, different oleogels were designed taking into account the following variables: 1) the type of Cellulose Ether: MC or HPMC; 2) Cellulose Ether concentration (0.5, 1 and 2%); and 3) the oil concentration in the initial emulsion (47 and 60%). The texture, rheology, oil retention properties and microstructure of the obtained oleogels were compared and discussed. Results highlighted that stable structured oil systems can be obtained by using Cellulose Ethers. The most determining factor in the physical properties of the oleogels was the initial oil concentration and the hydrocolloid concentration, regardless of the type of hydrocolloid used (MC or HPMC). The increase in Cellulose Ether concentration provided harder oleogels with high mechanical strength, which was linked to more stable systems with enhanced oil binding capacity, reaching values up to 95%. On the other hand, the increase in oil in the initial emulsion decreased the quality of the systems, providing a softer structure with lower ability to retain the oil. The possibility to provide solid structure to sunflower oil by using MC and HPMC would be a promising approach to solid fat substitution in trans free and low saturated fat foodstuffs.
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Cellulose Ether emulsions as fat source in cocoa creams thermorheological properties flow and viscoelasticity
Lwt - Food Science and Technology, 2020Co-Authors: M. Espert, T Sanz, A Salvador, M.j. HernandezAbstract:Abstract Flow behaviour and viscoelastic properties at three different temperatures (20, 45 and 70 °C) of cocoa filling creams have been studied. These creams were composed of cocoa, starch, sugar, skimmed milk powder and non-digestible Cellulose Ether emulsions as fat source. Two types of methylCelluloses, MC, and two types of hydroxypropyl methylCelluloses, HPMC, with different chemical substitution degrees were employed. Results showed important differences in zero shear viscosity and shear thinning character at room temperature, due to the different internal structure revealed by the viscoelastic moduli spectra. Temperature sweeps of storage modulus showed different temperature gelation depending on the chemical substitution of the Cellulose Ethers. At 45 °C, both MC were already gelified and the behaviour of A4M and MX creams became quite similar, with significant differences respect to HPMC creams. However, once HPMC were also gelled at 70 °C all the creams had analogous characteristics both in flow and viscoelastic behaviour. The knowledge of the thermorheological properties of these cocoa creams could be an interesting and useful tool in industrial filling processes, such as pastry or confectionary, where they could be applied.
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Reduced-fat spreads based on anhydrous milk fat and Cellulose Ethers
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Lars Wiking, Teresa SanzAbstract:Abstract The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat Cellulose Ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% Cellulose Ether. Three types of Cellulose Ethers were investigated: two methylCelluloses (A4M and MX) and one hydroxypropyl methylCellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose Ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all Cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The Cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.
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relationship between Cellulose chemical substitution structure and fat digestion in o w emulsions
Food Hydrocolloids, 2017Co-Authors: M. Espert, A Salvador, Jennifer Borreani, Isabel Hernando, Amparo Quiles, T SanzAbstract:Abstract The effect of Cellulose Ether chemical substitution on the reduction of fat digestion in an o/w emulsion was investigated. Emulsions containing 47% sunflower oil and water were prepared with two types of hydroxypropyl methylCellulose (HPMC) and two types of methyl Cellulose (MC), with different hydroxypropyl and methoxyl content. The changes in the emulsion structure were evaluated after mouth, stomach and small intestine in vitro digestion by Confocal laser microscopy and by small amplitude oscillatory shear (viscoelastic properties). The total amount of fat present in the supernatant after digesta centrifugation, serving as an indicator of fat bioaccessibility, and the free fatty acids, serving as an indicator of fat digestion, were determined at the end of the digestion. A relationship was found between Cellulose Ether chemical substitution, initial structure, structural changes during digestion, fat bioaccessibility and fat digestion. All the Cellulose Ether emulsions showed a lower level of fat digestion in comparison with a whey protein emulsion, the Cellulose Ether containing the highest amount of methoxyl being the most effective. The rise in the methoxyl content increases the emulsion viscoelastic properties before and after digestion and reduces fat bioaccessibility and the generation of free fatty acids. The decrease in the fat digestibility of the Cellulose Ether emulsions was mainly associated with a physical effect, which limits the emulsification of appropriate fats by bile salts, and the subsequent lipase digestion effect.
Alejandra Salvador - One of the best experts on this subject based on the ideXlab platform.
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Reduced-fat spreads based on anhydrous milk fat and Cellulose Ethers
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Lars Wiking, Teresa SanzAbstract:Abstract The design of reduced-fat spreads as a healthier alternative has been the subject of extensive attention lately. Reduced fat Cellulose Ether emulsions prepared using anhydrous milk fat (AMF) were compared with butter and pure AMF. The emulsions were composed of 47% AMF, water, and 2% Cellulose Ether. Three types of Cellulose Ethers were investigated: two methylCelluloses (A4M and MX) and one hydroxypropyl methylCellulose (F4M)). Structural behavior was analyzed by penetration test and small amplitude oscillatory rheology at 5 °C and 20 °C, and linked to the microstructure observation by confocal laser scanning microscopy. Melting behavior was examined by thermal analysis using differential scanning calorimetry. Cellulose Ether type affected the crystal network formed and consequently the textural and rheological properties of the emulsions. The original compact structure of the AMF was softened by the presence of all Cellulose types. All the AMF based emulsions showed a physical appearance similar to butter but with a softer consistency and spreadable at refrigeration and room temperature. The Cellulose type MX provided the lowest viscoelasticity at refrigerated temperature. The emulsions could be used as a direct spreadable food or in applications that require plastic properties.
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Cellulose Ether oleogels obtained by emulsion-templated approach without additional thickeners
Food Hydrocolloids, 2020Co-Authors: M. Espert, Alejandra Salvador, Teresa SanzAbstract:Abstract In this research, the suitability of methyl Cellulose (MC) and hydroxypropyl methylCellulose (HPMC) as unique oleogelators (without additional thickeners) to obtain sunflower-based oleogels by emulsion template approach was investigated. For this purpose, different oleogels were designed taking into account the following variables: 1) the type of Cellulose Ether: MC or HPMC; 2) Cellulose Ether concentration (0.5, 1 and 2%); and 3) the oil concentration in the initial emulsion (47 and 60%). The texture, rheology, oil retention properties and microstructure of the obtained oleogels were compared and discussed. Results highlighted that stable structured oil systems can be obtained by using Cellulose Ethers. The most determining factor in the physical properties of the oleogels was the initial oil concentration and the hydrocolloid concentration, regardless of the type of hydrocolloid used (MC or HPMC). The increase in Cellulose Ether concentration provided harder oleogels with high mechanical strength, which was linked to more stable systems with enhanced oil binding capacity, reaching values up to 95%. On the other hand, the increase in oil in the initial emulsion decreased the quality of the systems, providing a softer structure with lower ability to retain the oil. The possibility to provide solid structure to sunflower oil by using MC and HPMC would be a promising approach to solid fat substitution in trans free and low saturated fat foodstuffs.
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Sunflower Oil–Water–Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits: Texture and Acceptability Study
Food and Bioprocess Technology, 2012Co-Authors: Paula Tarancón, Alejandra Salvador, Teresa SanzAbstract:A new vegetable, and trans-fatty acid-free, fat replacer consisting of a sunflower oil–water–Cellulose Ether emulsion was employed to replace 100 % of the shortening in a short dough biscuit recipe, and the dough and biscuit texture properties were evaluated. In comparison to the shortening dough, the Cellulose emulsion dough was significantly (p < 0.05) softer and more elastic. However, the Cellulose emulsion biscuits had higher spreadability, implying that the increase in dough elasticity was not affecting this property, probably because of the decrease in dough hardness. Although the Cellulose emulsion biscuits contained 33 % total less fat than the shortening biscuits, their instrumental texture properties were very similar, implying that the Cellulose emulsion avoids the increase in hardness associated with fat reduction. This was associated with the thermal gelation ability of the Cellulose Ethers, which develops during baking. The overall consumer acceptance was significantly (p < 0.05) higher in the shortening biscuits, but their scores were very similar to those of the Cellulose emulsion biscuits (maximum difference 1.1/9 points).