The Experts below are selected from a list of 349059 Experts worldwide ranked by ideXlab platform
Thomas Croguennec - One of the best experts on this subject based on the ideXlab platform.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:Abstract The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 °C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey protein–rich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heat-stable whey protein–rich Emulsions.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/ aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey proteinerich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heatstable whey proteinerich Emulsions.
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Improving the heat stability of whey protein microgel-Emulsion with a small quantity of casein.
2016Co-Authors: Marie Chevallier, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Chantal Cauty, Maryvonne Pasco, Thomas CroguennecAbstract:Whey protein (WP) Emulsions are sensitive to heating. Currently non-dairy additives are added to impede Emulsion instabilities, but manufacturers are looking for their removal (clean label tendency). WP microgels are highly stable to heating1. They were suggested to be more efficient than native WP to stabilize Emulsions over time2, but the heat stability of such Emulsions is not addressed yet. Fractal aggregates are responsible for Emulsion flocculation and coalescence when they cover fat droplet surface3. Emulsion instability is reduced in the presence of small amount of caseins. We hypothesized that it is possible to design WP Emulsions that are stable to heating in a large range of protein concentrations by covering fat droplet surface with caseins and releasing WP microgels in the aqueous phase. Dairy Emulsions at 30% fat content and containing between 2.5% to 6.5% (w/w in the aqueous phase) WP microgels, and 0 to 0.4% (w/w in the aqueous phase) caseins were reconstituted. The protein interfacial amount and composition were determined immediately after Emulsion formation and the heat-stability of the Emulsions at 120°C was assessed at macroscopic and microscopic scale. At low casein concentration in the Emulsion the fat droplet surface was mainly covered by WP microgels and the Emulsions gelled rapidly on heating. Emulsions were heat-stable at 0.4% casein concentration whatever the WP microgel concentration in the aqueous phase. This study shows that it is possible to produce WP Emulsions that are stable to heat treatment in the absence of additives by a reasoned approach: the selection of the casein concentration in order to cover fat droplet surface and the selection of WP aggregates (microgels), that are heat-stable in solution.
Marie Chevallier - One of the best experts on this subject based on the ideXlab platform.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:Abstract The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 °C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey protein–rich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heat-stable whey protein–rich Emulsions.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/ aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey proteinerich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heatstable whey proteinerich Emulsions.
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Improving the heat stability of whey protein microgel-Emulsion with a small quantity of casein.
2016Co-Authors: Marie Chevallier, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Chantal Cauty, Maryvonne Pasco, Thomas CroguennecAbstract:Whey protein (WP) Emulsions are sensitive to heating. Currently non-dairy additives are added to impede Emulsion instabilities, but manufacturers are looking for their removal (clean label tendency). WP microgels are highly stable to heating1. They were suggested to be more efficient than native WP to stabilize Emulsions over time2, but the heat stability of such Emulsions is not addressed yet. Fractal aggregates are responsible for Emulsion flocculation and coalescence when they cover fat droplet surface3. Emulsion instability is reduced in the presence of small amount of caseins. We hypothesized that it is possible to design WP Emulsions that are stable to heating in a large range of protein concentrations by covering fat droplet surface with caseins and releasing WP microgels in the aqueous phase. Dairy Emulsions at 30% fat content and containing between 2.5% to 6.5% (w/w in the aqueous phase) WP microgels, and 0 to 0.4% (w/w in the aqueous phase) caseins were reconstituted. The protein interfacial amount and composition were determined immediately after Emulsion formation and the heat-stability of the Emulsions at 120°C was assessed at macroscopic and microscopic scale. At low casein concentration in the Emulsion the fat droplet surface was mainly covered by WP microgels and the Emulsions gelled rapidly on heating. Emulsions were heat-stable at 0.4% casein concentration whatever the WP microgel concentration in the aqueous phase. This study shows that it is possible to produce WP Emulsions that are stable to heat treatment in the absence of additives by a reasoned approach: the selection of the casein concentration in order to cover fat droplet surface and the selection of WP aggregates (microgels), that are heat-stable in solution.
Pascaline Hamon - One of the best experts on this subject based on the ideXlab platform.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:Abstract The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 °C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey protein–rich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heat-stable whey protein–rich Emulsions.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/ aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey proteinerich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heatstable whey proteinerich Emulsions.
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Improving the heat stability of whey protein microgel-Emulsion with a small quantity of casein.
2016Co-Authors: Marie Chevallier, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Chantal Cauty, Maryvonne Pasco, Thomas CroguennecAbstract:Whey protein (WP) Emulsions are sensitive to heating. Currently non-dairy additives are added to impede Emulsion instabilities, but manufacturers are looking for their removal (clean label tendency). WP microgels are highly stable to heating1. They were suggested to be more efficient than native WP to stabilize Emulsions over time2, but the heat stability of such Emulsions is not addressed yet. Fractal aggregates are responsible for Emulsion flocculation and coalescence when they cover fat droplet surface3. Emulsion instability is reduced in the presence of small amount of caseins. We hypothesized that it is possible to design WP Emulsions that are stable to heating in a large range of protein concentrations by covering fat droplet surface with caseins and releasing WP microgels in the aqueous phase. Dairy Emulsions at 30% fat content and containing between 2.5% to 6.5% (w/w in the aqueous phase) WP microgels, and 0 to 0.4% (w/w in the aqueous phase) caseins were reconstituted. The protein interfacial amount and composition were determined immediately after Emulsion formation and the heat-stability of the Emulsions at 120°C was assessed at macroscopic and microscopic scale. At low casein concentration in the Emulsion the fat droplet surface was mainly covered by WP microgels and the Emulsions gelled rapidly on heating. Emulsions were heat-stable at 0.4% casein concentration whatever the WP microgel concentration in the aqueous phase. This study shows that it is possible to produce WP Emulsions that are stable to heat treatment in the absence of additives by a reasoned approach: the selection of the casein concentration in order to cover fat droplet surface and the selection of WP aggregates (microgels), that are heat-stable in solution.
Alain Riaublanc - One of the best experts on this subject based on the ideXlab platform.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:Abstract The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 °C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey protein–rich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heat-stable whey protein–rich Emulsions.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/ aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey proteinerich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heatstable whey proteinerich Emulsions.
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Improving the heat stability of whey protein microgel-Emulsion with a small quantity of casein.
2016Co-Authors: Marie Chevallier, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Chantal Cauty, Maryvonne Pasco, Thomas CroguennecAbstract:Whey protein (WP) Emulsions are sensitive to heating. Currently non-dairy additives are added to impede Emulsion instabilities, but manufacturers are looking for their removal (clean label tendency). WP microgels are highly stable to heating1. They were suggested to be more efficient than native WP to stabilize Emulsions over time2, but the heat stability of such Emulsions is not addressed yet. Fractal aggregates are responsible for Emulsion flocculation and coalescence when they cover fat droplet surface3. Emulsion instability is reduced in the presence of small amount of caseins. We hypothesized that it is possible to design WP Emulsions that are stable to heating in a large range of protein concentrations by covering fat droplet surface with caseins and releasing WP microgels in the aqueous phase. Dairy Emulsions at 30% fat content and containing between 2.5% to 6.5% (w/w in the aqueous phase) WP microgels, and 0 to 0.4% (w/w in the aqueous phase) caseins were reconstituted. The protein interfacial amount and composition were determined immediately after Emulsion formation and the heat-stability of the Emulsions at 120°C was assessed at macroscopic and microscopic scale. At low casein concentration in the Emulsion the fat droplet surface was mainly covered by WP microgels and the Emulsions gelled rapidly on heating. Emulsions were heat-stable at 0.4% casein concentration whatever the WP microgel concentration in the aqueous phase. This study shows that it is possible to produce WP Emulsions that are stable to heat treatment in the absence of additives by a reasoned approach: the selection of the casein concentration in order to cover fat droplet surface and the selection of WP aggregates (microgels), that are heat-stable in solution.
Florence Rousseau - One of the best experts on this subject based on the ideXlab platform.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:Abstract The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 °C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey protein–rich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heat-stable whey protein–rich Emulsions.
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Increasing the heat stability of whey protein-rich Emulsions by combining the functional role of WPM and caseins
Food Hydrocolloids, 2018Co-Authors: Marie Chevallier, Jonathan Thevenot, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Thomas CroguennecAbstract:The heat stability of whey protein Emulsions remains a real challenge due to the rapid denaturation/ aggregation of native whey proteins on heating. The use of heat-stable Pickering-like whey protein microgels (WPM) makes it possible to develop heat-stable Emulsions in a large range of whey protein concentrations. In this study, Emulsion heat stability was evaluated with a special focus on the contribution of WPM adsorbed at the fat droplet surface and in the continuous phase of the Emulsion. Dairy Emulsions were prepared with 30% milk fat and 70% suspension of WPM in the dispersed phase of milk. The protein interfacial load and the composition of the fat droplet surface were determined immediately after Emulsion formation, and the heat stability of the Emulsions at 120 C was assessed visually and at microscopic scale. WPM are heat stable in the continuous phase of the Emulsion, but the presence of WPM at the surface of the fat droplets is responsible for a rapid gelation of the Emulsions. In the heated Emulsions, the fat droplets seemed to be crosslinked by WPM. The presence of caseins instead of WPM at the fat droplet surface allowed the heat stability of the Emulsion to recover at low and high whey protein concentrations. This study shows that it is possible to prepare heat-stable whey proteinerich Emulsions by using whey proteins previously aggregated as heat-stable WPM and a sufficient amount of caseins in order to fully cover the fat droplet surface. These results will contribute to the development of heatstable whey proteinerich Emulsions.
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Improving the heat stability of whey protein microgel-Emulsion with a small quantity of casein.
2016Co-Authors: Marie Chevallier, Pascaline Hamon, Christelle Lopez, Alain Riaublanc, Florence Rousseau, Chantal Cauty, Maryvonne Pasco, Thomas CroguennecAbstract:Whey protein (WP) Emulsions are sensitive to heating. Currently non-dairy additives are added to impede Emulsion instabilities, but manufacturers are looking for their removal (clean label tendency). WP microgels are highly stable to heating1. They were suggested to be more efficient than native WP to stabilize Emulsions over time2, but the heat stability of such Emulsions is not addressed yet. Fractal aggregates are responsible for Emulsion flocculation and coalescence when they cover fat droplet surface3. Emulsion instability is reduced in the presence of small amount of caseins. We hypothesized that it is possible to design WP Emulsions that are stable to heating in a large range of protein concentrations by covering fat droplet surface with caseins and releasing WP microgels in the aqueous phase. Dairy Emulsions at 30% fat content and containing between 2.5% to 6.5% (w/w in the aqueous phase) WP microgels, and 0 to 0.4% (w/w in the aqueous phase) caseins were reconstituted. The protein interfacial amount and composition were determined immediately after Emulsion formation and the heat-stability of the Emulsions at 120°C was assessed at macroscopic and microscopic scale. At low casein concentration in the Emulsion the fat droplet surface was mainly covered by WP microgels and the Emulsions gelled rapidly on heating. Emulsions were heat-stable at 0.4% casein concentration whatever the WP microgel concentration in the aqueous phase. This study shows that it is possible to produce WP Emulsions that are stable to heat treatment in the absence of additives by a reasoned approach: the selection of the casein concentration in order to cover fat droplet surface and the selection of WP aggregates (microgels), that are heat-stable in solution.
