| 1. |
- Wendin, Karin, 1963-, et al.
(författare)
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Low-fat mayonnaise : Influences of fat content, aroma compounds and thickeners
- 1997
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Ingår i: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 11:1, s. 87-99
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Tidskriftsartikel (refereegranskat)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.
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| 2. |
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| 3. |
- Richardson, G., et al.
(författare)
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The function of ?-crystalline emulsifiers on expanding foam surfaces
- 2004
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Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 18:4, s. 655-663
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Tidskriftsartikel (refereegranskat)abstract
- The expanding capacity and the stabilizing function of an ?-crystalline emulsifier on the bubble surfaces during and after expansion of a sugar foam were examined by volume measurements, confocal laser scanning microscopy (CLSM), freeze-etching and transmission electron microscopy (TEM) and oscillatory rheological measurements. 0.2-10% (w/w) emulsifier, either a polyglycerol ester mixed with monoglycerides (PGE/MG) in ?-gel form or sodium oleate in micellar form, was mixed into a 65% sucrose solution in a specially designed vessel at a pressure of 1-5 bar. The foam produced was expanded to ambient pressure before measurements were made. The total volume of the foam was shown to increase proportionally to the expansion with both emulsifiers. With PGE/MG, small bubbles were produced (1-4 ?m). With oleate, the bubbles became much larger (5-25 ?m) and more coalescence could be observed. The storage modulus of the foam was shown to depend on the bubble sizes, the volume fraction of air and also the emulsifier. The foam stabilized with PGE/MG was stiff at a high concentration of emulsifier, while the micelle forming emulsifier remained more liquid-like. A possible explanation was that the ?-crystalline PGE/MG emulsifier formed aggregates and caused an attractive bridging interaction between the bubbles, which resulted in a higher storage modulus. The micellar oleate did not cause any bubble bridging. © 2003 Elsevier Ltd. All rights reserved.
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| 4. |
- Wang, K, et al.
(författare)
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Phase behavior and phase structure of a cationic fluorosurfactant in water
- 2000
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Ingår i: LANGMUIR. - : AMER CHEMICAL SOC. - 0743-7463. ; 16:3, s. 1042-1049 Language: English
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Tidskriftsartikel (refereegranskat)abstract
- The phase behavior of the cationic fluorocarbon surfactant 1,1,2,2-tetrahydroperfluorodecylpyridinium chloride in water has been studied using small-angle X-ray and H-2 NMR spectroscopy as the main techniques. The following phase sequence was found: micel
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| 5. |
- Wendin, K, et al.
(författare)
-
Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners
- 1997
-
Ingår i: FOOD HYDROCOLLOIDS. - : OXFORD UNIV PRESS. - 0268-005X. ; 11:1, s. 87-99
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar)
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