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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)
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Abstract
Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed‐phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol.
Keywords
Foams, Monoacylglycerols, reduced-fat, soft foods, W/O/W double emulsion, whipped topping, PARTIAL COALESCENCE, SODIUM CASEINATE, DROPLET SIZE, CRYSTALLIZATION, STABILITY, CREAM, DESTABILIZATION, EMULSIFIERS, IMPACT

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MLA
Rebry, Ferre, et al. “Production of Reduced‐fat Whipped Toppings by Solid Fat‐based W/O/W Double Emulsions : Proof of Concept.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 5, 2020, pp. 1950–61, doi:10.1111/ijfs.14449.
APA
Rebry, F., Nelis, V., Moens, K., Dewettinck, K., & Van der Meeren, P. (2020). Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 55(5), 1950–1961. https://doi.org/10.1111/ijfs.14449
Chicago author-date
Rebry, Ferre, Veronique Nelis, Kim Moens, Koen Dewettinck, and Paul Van der Meeren. 2020. “Production of Reduced‐fat Whipped Toppings by Solid Fat‐based W/O/W Double Emulsions : Proof of Concept.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 55 (5): 1950–61. https://doi.org/10.1111/ijfs.14449.
Chicago author-date (all authors)
Rebry, Ferre, Veronique Nelis, Kim Moens, Koen Dewettinck, and Paul Van der Meeren. 2020. “Production of Reduced‐fat Whipped Toppings by Solid Fat‐based W/O/W Double Emulsions : Proof of Concept.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 55 (5): 1950–1961. doi:10.1111/ijfs.14449.
Vancouver
1.
Rebry F, Nelis V, Moens K, Dewettinck K, Van der Meeren P. Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2020;55(5):1950–61.
IEEE
[1]
F. Rebry, V. Nelis, K. Moens, K. Dewettinck, and P. Van der Meeren, “Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 5, pp. 1950–1961, 2020.
@article{8641505,
  abstract     = {{Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed‐phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol.}},
  author       = {{Rebry, Ferre and Nelis, Veronique and Moens, Kim and Dewettinck, Koen and Van der Meeren, Paul}},
  issn         = {{0950-5423}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Foams,Monoacylglycerols,reduced-fat,soft foods,W/O/W double emulsion,whipped topping,PARTIAL COALESCENCE,SODIUM CASEINATE,DROPLET SIZE,CRYSTALLIZATION,STABILITY,CREAM,DESTABILIZATION,EMULSIFIERS,IMPACT}},
  language     = {{eng}},
  number       = {{5}},
  pages        = {{1950--1961}},
  title        = {{Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept}},
  url          = {{http://doi.org/10.1111/ijfs.14449}},
  volume       = {{55}},
  year         = {{2020}},
}

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