Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium

Autores
Márquez, Andrés Leonardo; Wagner, Jorge Ricardo
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution.
Fil: Márquez, Andrés Leonardo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CALCIUM
PASTEURIZATION
RHEOLOGY
SOYBEAN MILK
W/O/W EMULSIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/186755
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calciumMárquez, Andrés LeonardoWagner, Jorge RicardoCALCIUMPASTEURIZATIONRHEOLOGYSOYBEAN MILKW/O/W EMULSIONShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution.Fil: Márquez, Andrés Leonardo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/186755Márquez, Andrés Leonardo; Wagner, Jorge Ricardo; Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 5; 10-2010; 651-6710022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2010.00247.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2010.00247.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:58:30Zoai:ri.conicet.gov.ar:11336/186755instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:58:31.239CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
title Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
spellingShingle Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
Márquez, Andrés Leonardo
CALCIUM
PASTEURIZATION
RHEOLOGY
SOYBEAN MILK
W/O/W EMULSIONS
title_short Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
title_full Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
title_fullStr Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
title_full_unstemmed Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
title_sort Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium
dc.creator.none.fl_str_mv Márquez, Andrés Leonardo
Wagner, Jorge Ricardo
author Márquez, Andrés Leonardo
author_facet Márquez, Andrés Leonardo
Wagner, Jorge Ricardo
author_role author
author2 Wagner, Jorge Ricardo
author2_role author
dc.subject.none.fl_str_mv CALCIUM
PASTEURIZATION
RHEOLOGY
SOYBEAN MILK
W/O/W EMULSIONS
topic CALCIUM
PASTEURIZATION
RHEOLOGY
SOYBEAN MILK
W/O/W EMULSIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution.
Fil: Márquez, Andrés Leonardo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The objective of this work was to study the rheological behavior of water-in-oil-in-water (w/o/w) emulsions prepared with soybean milk and sunflower oil, with different calcium solutions as the internal aqueous phase, in order to evaluate them as a vegetable substitute of whipped dairy cream. The obtained systems exhibited a creamy texture, which was attributed to the swelling of w/o droplets because of the osmotic gradient generated by the inclusion of soluble salts in the internal aqueous phase. A secondary factor could be the flocculation of w/o droplets due to the interaction of released calcium with soybean proteins at the interface. Consequently, the increase of calcium chloride content produced emulsions with higher consistency. A pasteurization produced flocculation and coalescence of w/o droplets only at high calcium chloride content. These double emulsions could be a potential alternative to the whipped dairy cream, because of their texture, reduced fat content and calcium contribution.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/186755
Márquez, Andrés Leonardo; Wagner, Jorge Ricardo; Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 5; 10-2010; 651-671
0022-4901
CONICET Digital
CONICET
url http://hdl.handle.net/11336/186755
identifier_str_mv Márquez, Andrés Leonardo; Wagner, Jorge Ricardo; Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 5; 10-2010; 651-671
0022-4901
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2010.00247.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2010.00247.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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