Double emulsions fortified with plant and milk proteins as fat replacers in cheese

PAXIMADA, Paraskevi, HOWARTH, Martin and DUBEY, Bipro (2020). Double emulsions fortified with plant and milk proteins as fat replacers in cheese. Journal of Food Engineering, 288, p. 110229.

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Official URL: https://www.sciencedirect.com/science/article/pii/...
Link to published version:: https://doi.org/10.1016/j.jfoodeng.2020.110229
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    Abstract

    The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase of the protein concentration led emulsions with smaller droplet size (down to 128 nm). Three low fat (LF) cheeses containing double emulsions enriched with proteins were produced. The addition of whey protein in the inner aqueous phase of the double emulsion, led to a decrease of fat, from 17% (LF) to 15.8% (WPI), and salt in cheese. The cheese with the double emulsions showed lower hardness, and oil loss compared to the LF cheddar cheeses. The proposed fat-based emulsions with high encapsulation efficiencies of protein could have potential applications in many dairy and other food products.

    Item Type: Article
    Uncontrolled Keywords: 0904 Chemical Engineering; 0908 Food Sciences; Food Science
    Identification Number: https://doi.org/10.1016/j.jfoodeng.2020.110229
    Page Range: p. 110229
    SWORD Depositor: Symplectic Elements
    Depositing User: Symplectic Elements
    Date Deposited: 07 Jul 2020 11:51
    Last Modified: 03 Jul 2021 01:18
    URI: http://shura.shu.ac.uk/id/eprint/26578

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