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Low‐fat Margarine Spreads as Affected by Aqueous Phase Hydrocolloids
Author(s) -
CLEGG STUART M.,
MOORE ADELE K.,
JONES SYLVIA A.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb10935.x
Subject(s) - maltodextrin , sodium caseinate , gelatin , emulsion , food science , chemistry , flavor , modified starch , sodium , aqueous solution , starch , food additive , chemical engineering , chromatography , spray drying , biochemistry , organic chemistry , engineering
The effects of gelatin, maltodextrin, modified starch, sodium alginate and sodium caseinate on the physical, structural and sensory properties of low‐fat spreads were systematically evaluated. Stability at 34°C and stability on centrifugation decreased, while microscopy revealed an increase in aqueous phase droplet size and more open emulsion structures after inclusion of hydrocolloids. These effects were accompanied by changes in sensory (texture and flavor) properties, with the spreads becoming less waxy/greasy but having faster, more intense flavor characteristics after addition of hydrocolloids. Gelatin and maltodextrin had a slight effect, modified starch and sodium alginate were intermediate and sodium caseinate had the greatest destabilizing effect on structural characteristics of the emulsion.