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

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: https://shura.shu.ac.uk/id/eprint/26578

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