Premium
Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
Author(s) -
Rebry Ferre,
Nelis Veronique,
Moens Kim,
Dewettinck Koen,
Van der Meeren Paul
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14449
Subject(s) - emulsion , topping , coalescence (physics) , chemistry , food science , phase (matter) , chemical engineering , materials science , horticulture , organic chemistry , physics , biology , astrobiology , engineering
Summary 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.