Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

Denise Felix da Silva; Kalliopi Vlachvei; Danai Tziouri; Anni Bygvrå Hougaard; Richard Ipsen; Lilia Ahrné

doi:10.1016/j.lwt.2019.01.007

Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

Denise Felix da Silva^*, Kalliopi Vlachvei, Danai Tziouri, Anni Bygvrå Hougaard, Richard Ipsen, Lilia Ahrné

^*Corresponding author for this work

Abstract

Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been reported. Using cheese powders produced with and without addition of emulsifying salts (ES) during powder manufacture, at concentrations of 15, 30 and 45 g/kg (on protein basis), oil-in-water emulsions (20:80 kg/kg) were prepared, stored and assessed for physical stability and flow properties. Emulsions produced using cheese powders containing ES had higher pH and zeta potential, a more Newtonian behavior and improved physical stability compared with cheese powders without ES. The physical stability of emulsions was significantly improved with an increase in protein content. Completely stable emulsions for up to 20 days were obtained with both types of cheese powders using 45 g/kg protein, making it possible to stabilize an emulsion with cheese powder either with or without ES. Thus, it is possible to use cheese powder as a natural emulsifier and thereby eliminate or reduce the need for addition of other emulsifiers.

Original language	English
Journal	LWT
Volume	103
Pages (from-to)	266-270
Number of pages	5
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2019.01.007
Publication status	Published - 2019

Keywords

Dairy ingredient
Physical stability
Powder functionality

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10.1016/j.lwt.2019.01.007

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@article{48c4be9941594406be6b090c9921df06,

title = "Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture",

abstract = "Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been reported. Using cheese powders produced with and without addition of emulsifying salts (ES) during powder manufacture, at concentrations of 15, 30 and 45 g/kg (on protein basis), oil-in-water emulsions (20:80 kg/kg) were prepared, stored and assessed for physical stability and flow properties. Emulsions produced using cheese powders containing ES had higher pH and zeta potential, a more Newtonian behavior and improved physical stability compared with cheese powders without ES. The physical stability of emulsions was significantly improved with an increase in protein content. Completely stable emulsions for up to 20 days were obtained with both types of cheese powders using 45 g/kg protein, making it possible to stabilize an emulsion with cheese powder either with or without ES. Thus, it is possible to use cheese powder as a natural emulsifier and thereby eliminate or reduce the need for addition of other emulsifiers.",

keywords = "Dairy ingredient, Physical stability, Powder functionality",

author = "{da Silva}, {Denise Felix} and Kalliopi Vlachvei and Danai Tziouri and Hougaard, {Anni Bygvr{\aa}} and Richard Ipsen and Lilia Ahrn{\'e}",

year = "2019",

doi = "10.1016/j.lwt.2019.01.007",

language = "English",

volume = "103",

pages = "266--270",

journal = "Lebensmittel - Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Academic Press",

}

TY - JOUR

T1 - Cheese powder as emulsifier in oil-in-water (O/W) emulsions

T2 - effect of powder concentration and added emulsifying salt during cheese powder manufacture

AU - da Silva, Denise Felix

AU - Vlachvei, Kalliopi

AU - Tziouri, Danai

AU - Hougaard, Anni Bygvrå

AU - Ipsen, Richard

AU - Ahrné, Lilia

PY - 2019

Y1 - 2019

N2 - Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been reported. Using cheese powders produced with and without addition of emulsifying salts (ES) during powder manufacture, at concentrations of 15, 30 and 45 g/kg (on protein basis), oil-in-water emulsions (20:80 kg/kg) were prepared, stored and assessed for physical stability and flow properties. Emulsions produced using cheese powders containing ES had higher pH and zeta potential, a more Newtonian behavior and improved physical stability compared with cheese powders without ES. The physical stability of emulsions was significantly improved with an increase in protein content. Completely stable emulsions for up to 20 days were obtained with both types of cheese powders using 45 g/kg protein, making it possible to stabilize an emulsion with cheese powder either with or without ES. Thus, it is possible to use cheese powder as a natural emulsifier and thereby eliminate or reduce the need for addition of other emulsifiers.

AB - Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been reported. Using cheese powders produced with and without addition of emulsifying salts (ES) during powder manufacture, at concentrations of 15, 30 and 45 g/kg (on protein basis), oil-in-water emulsions (20:80 kg/kg) were prepared, stored and assessed for physical stability and flow properties. Emulsions produced using cheese powders containing ES had higher pH and zeta potential, a more Newtonian behavior and improved physical stability compared with cheese powders without ES. The physical stability of emulsions was significantly improved with an increase in protein content. Completely stable emulsions for up to 20 days were obtained with both types of cheese powders using 45 g/kg protein, making it possible to stabilize an emulsion with cheese powder either with or without ES. Thus, it is possible to use cheese powder as a natural emulsifier and thereby eliminate or reduce the need for addition of other emulsifiers.

KW - Dairy ingredient

KW - Physical stability

KW - Powder functionality

U2 - 10.1016/j.lwt.2019.01.007

DO - 10.1016/j.lwt.2019.01.007

M3 - Journal article

AN - SCOPUS:85060300491

SN - 0023-6438

VL - 103

SP - 266

EP - 270

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

ER -

Cheese powder as emulsifier in oil-in-water (O/W) emulsions: effect of powder concentration and added emulsifying salt during cheese powder manufacture

Abstract

Keywords

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