Loading…

Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes

Animal or plant-based meat products are typically stored and transported using freezing. Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and mouthfeel of fat substitutes, thus affecting their quality. In this work, a protein/polysaccharide composite emulsion gel w...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2023-10, Vol.188, p.115452, Article 115452
Main Authors: Zhao, Di, Liu, Shuqi, Li, He, Yoong, Jun Hao, Miao, Zhiyue, Cao, Jinnuo, Liu, Xinqi
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23
cites cdi_FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23
container_end_page
container_issue
container_start_page 115452
container_title Food science & technology
container_volume 188
creator Zhao, Di
Liu, Shuqi
Li, He
Yoong, Jun Hao
Miao, Zhiyue
Cao, Jinnuo
Liu, Xinqi
description Animal or plant-based meat products are typically stored and transported using freezing. Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and mouthfeel of fat substitutes, thus affecting their quality. In this work, a protein/polysaccharide composite emulsion gel was created by emulsifying soybean isolate protein (SPI) and palm oil (PO), and incorporating curdlan (CL). It can serve as a potential replacement for animal fat in meat products, such as sausage, and plant-based meat. The study aimed to investigate the stability of the complex fat substitutes during freeze-thaw at various melting points and palm oil content. The results showed that the 52°C-palm oil samples were the most freeze-thaw stable compared to samples with other melting points. 52°C-palm oil samples were tested for texture and water holding capacity (WHC), increasing the oil content from 5g/100g–20g/100g improved the gel strength and WHC after freeze-thaw. The samples containing high melting point palm oil were less affected by temperature changes and showed higher stability as detected by low-field NMR and differential calorimetric scanning. The confocal laser scanning and rheological detection further confirmed the enhanced structural strength and freeze-thaw stability of the emulsion gels containing solid fat particles with high melting points. •Freeze-thaw treatment causes fat substitutes to syneresis and lose oil, creating folds and pores.•Increased content of low melting point oil will destroy the structure of emulsion gel.•High melting point oil will improve the strength and water holding capacity of the emulsion gel.•High melting point palm oil improves freeze-thaw stability of fat substitutes.
doi_str_mv 10.1016/j.lwt.2023.115452
format article
fullrecord <record><control><sourceid>elsevier_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1016_j_lwt_2023_115452</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0023643823010319</els_id><sourcerecordid>S0023643823010319</sourcerecordid><originalsourceid>FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23</originalsourceid><addsrcrecordid>eNp9kEFLAzEQhYMoWKs_wFv-wK5JdpPN4klKtULBi96EkN1ObMp2U5Kppf56U-rZgWHgDe_x-Ai556zkjKuHTTkcsBRMVCXnspbigkw4a1XBuWguyYTlT6HqSl-Tm5Q2LE8t9IR8zp2DHmlwdGeHLQ1-oH0YEUakdlzRLQzoxy-6Cz4rYaS4BuoiwA8UuLYHmtB2fvB4PEU4izTtu4Qe9wjpllw5OyS4-7tT8vE8f58tiuXby-vsaVn0Vc2wyG1ryThrnFSVAyF4o3LrtnNaNLptGbPc6k4w10nVq7ya66YBCbWWlRPVlPBzbh9DShGc2UW_tfFoODMnPGZjMh5zwmPOeLLn8eyBXOzbQzSp9zD2sPIxAzGr4P9x_wJi32zQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes</title><source>ScienceDirect Freedom Collection 2022-2024</source><creator>Zhao, Di ; Liu, Shuqi ; Li, He ; Yoong, Jun Hao ; Miao, Zhiyue ; Cao, Jinnuo ; Liu, Xinqi</creator><creatorcontrib>Zhao, Di ; Liu, Shuqi ; Li, He ; Yoong, Jun Hao ; Miao, Zhiyue ; Cao, Jinnuo ; Liu, Xinqi</creatorcontrib><description>Animal or plant-based meat products are typically stored and transported using freezing. Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and mouthfeel of fat substitutes, thus affecting their quality. In this work, a protein/polysaccharide composite emulsion gel was created by emulsifying soybean isolate protein (SPI) and palm oil (PO), and incorporating curdlan (CL). It can serve as a potential replacement for animal fat in meat products, such as sausage, and plant-based meat. The study aimed to investigate the stability of the complex fat substitutes during freeze-thaw at various melting points and palm oil content. The results showed that the 52°C-palm oil samples were the most freeze-thaw stable compared to samples with other melting points. 52°C-palm oil samples were tested for texture and water holding capacity (WHC), increasing the oil content from 5g/100g–20g/100g improved the gel strength and WHC after freeze-thaw. The samples containing high melting point palm oil were less affected by temperature changes and showed higher stability as detected by low-field NMR and differential calorimetric scanning. The confocal laser scanning and rheological detection further confirmed the enhanced structural strength and freeze-thaw stability of the emulsion gels containing solid fat particles with high melting points. •Freeze-thaw treatment causes fat substitutes to syneresis and lose oil, creating folds and pores.•Increased content of low melting point oil will destroy the structure of emulsion gel.•High melting point oil will improve the strength and water holding capacity of the emulsion gel.•High melting point palm oil improves freeze-thaw stability of fat substitutes.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2023.115452</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Emulsion gels ; Fat substitutes ; Freeze-thaw cycles ; Freeze-thaw stability ; Oil melting point</subject><ispartof>Food science &amp; technology, 2023-10, Vol.188, p.115452, Article 115452</ispartof><rights>2023 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23</citedby><cites>FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23</cites><orcidid>0000-0002-3114-1928 ; 0000-0001-7459-9202</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Zhao, Di</creatorcontrib><creatorcontrib>Liu, Shuqi</creatorcontrib><creatorcontrib>Li, He</creatorcontrib><creatorcontrib>Yoong, Jun Hao</creatorcontrib><creatorcontrib>Miao, Zhiyue</creatorcontrib><creatorcontrib>Cao, Jinnuo</creatorcontrib><creatorcontrib>Liu, Xinqi</creatorcontrib><title>Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes</title><title>Food science &amp; technology</title><description>Animal or plant-based meat products are typically stored and transported using freezing. Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and mouthfeel of fat substitutes, thus affecting their quality. In this work, a protein/polysaccharide composite emulsion gel was created by emulsifying soybean isolate protein (SPI) and palm oil (PO), and incorporating curdlan (CL). It can serve as a potential replacement for animal fat in meat products, such as sausage, and plant-based meat. The study aimed to investigate the stability of the complex fat substitutes during freeze-thaw at various melting points and palm oil content. The results showed that the 52°C-palm oil samples were the most freeze-thaw stable compared to samples with other melting points. 52°C-palm oil samples were tested for texture and water holding capacity (WHC), increasing the oil content from 5g/100g–20g/100g improved the gel strength and WHC after freeze-thaw. The samples containing high melting point palm oil were less affected by temperature changes and showed higher stability as detected by low-field NMR and differential calorimetric scanning. The confocal laser scanning and rheological detection further confirmed the enhanced structural strength and freeze-thaw stability of the emulsion gels containing solid fat particles with high melting points. •Freeze-thaw treatment causes fat substitutes to syneresis and lose oil, creating folds and pores.•Increased content of low melting point oil will destroy the structure of emulsion gel.•High melting point oil will improve the strength and water holding capacity of the emulsion gel.•High melting point palm oil improves freeze-thaw stability of fat substitutes.</description><subject>Emulsion gels</subject><subject>Fat substitutes</subject><subject>Freeze-thaw cycles</subject><subject>Freeze-thaw stability</subject><subject>Oil melting point</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kEFLAzEQhYMoWKs_wFv-wK5JdpPN4klKtULBi96EkN1ObMp2U5Kppf56U-rZgWHgDe_x-Ai556zkjKuHTTkcsBRMVCXnspbigkw4a1XBuWguyYTlT6HqSl-Tm5Q2LE8t9IR8zp2DHmlwdGeHLQ1-oH0YEUakdlzRLQzoxy-6Cz4rYaS4BuoiwA8UuLYHmtB2fvB4PEU4izTtu4Qe9wjpllw5OyS4-7tT8vE8f58tiuXby-vsaVn0Vc2wyG1ryThrnFSVAyF4o3LrtnNaNLptGbPc6k4w10nVq7ya66YBCbWWlRPVlPBzbh9DShGc2UW_tfFoODMnPGZjMh5zwmPOeLLn8eyBXOzbQzSp9zD2sPIxAzGr4P9x_wJi32zQ</recordid><startdate>20231001</startdate><enddate>20231001</enddate><creator>Zhao, Di</creator><creator>Liu, Shuqi</creator><creator>Li, He</creator><creator>Yoong, Jun Hao</creator><creator>Miao, Zhiyue</creator><creator>Cao, Jinnuo</creator><creator>Liu, Xinqi</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-3114-1928</orcidid><orcidid>https://orcid.org/0000-0001-7459-9202</orcidid></search><sort><creationdate>20231001</creationdate><title>Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes</title><author>Zhao, Di ; Liu, Shuqi ; Li, He ; Yoong, Jun Hao ; Miao, Zhiyue ; Cao, Jinnuo ; Liu, Xinqi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Emulsion gels</topic><topic>Fat substitutes</topic><topic>Freeze-thaw cycles</topic><topic>Freeze-thaw stability</topic><topic>Oil melting point</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhao, Di</creatorcontrib><creatorcontrib>Liu, Shuqi</creatorcontrib><creatorcontrib>Li, He</creatorcontrib><creatorcontrib>Yoong, Jun Hao</creatorcontrib><creatorcontrib>Miao, Zhiyue</creatorcontrib><creatorcontrib>Cao, Jinnuo</creatorcontrib><creatorcontrib>Liu, Xinqi</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><jtitle>Food science &amp; technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhao, Di</au><au>Liu, Shuqi</au><au>Li, He</au><au>Yoong, Jun Hao</au><au>Miao, Zhiyue</au><au>Cao, Jinnuo</au><au>Liu, Xinqi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes</atitle><jtitle>Food science &amp; technology</jtitle><date>2023-10-01</date><risdate>2023</risdate><volume>188</volume><spage>115452</spage><pages>115452-</pages><artnum>115452</artnum><issn>0023-6438</issn><eissn>1096-1127</eissn><abstract>Animal or plant-based meat products are typically stored and transported using freezing. Freezing-thawing cycles can lead to detrimental changes in the texture, appearance, and mouthfeel of fat substitutes, thus affecting their quality. In this work, a protein/polysaccharide composite emulsion gel was created by emulsifying soybean isolate protein (SPI) and palm oil (PO), and incorporating curdlan (CL). It can serve as a potential replacement for animal fat in meat products, such as sausage, and plant-based meat. The study aimed to investigate the stability of the complex fat substitutes during freeze-thaw at various melting points and palm oil content. The results showed that the 52°C-palm oil samples were the most freeze-thaw stable compared to samples with other melting points. 52°C-palm oil samples were tested for texture and water holding capacity (WHC), increasing the oil content from 5g/100g–20g/100g improved the gel strength and WHC after freeze-thaw. The samples containing high melting point palm oil were less affected by temperature changes and showed higher stability as detected by low-field NMR and differential calorimetric scanning. The confocal laser scanning and rheological detection further confirmed the enhanced structural strength and freeze-thaw stability of the emulsion gels containing solid fat particles with high melting points. •Freeze-thaw treatment causes fat substitutes to syneresis and lose oil, creating folds and pores.•Increased content of low melting point oil will destroy the structure of emulsion gel.•High melting point oil will improve the strength and water holding capacity of the emulsion gel.•High melting point palm oil improves freeze-thaw stability of fat substitutes.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2023.115452</doi><orcidid>https://orcid.org/0000-0002-3114-1928</orcidid><orcidid>https://orcid.org/0000-0001-7459-9202</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0023-6438
ispartof Food science & technology, 2023-10, Vol.188, p.115452, Article 115452
issn 0023-6438
1096-1127
language eng
recordid cdi_crossref_primary_10_1016_j_lwt_2023_115452
source ScienceDirect Freedom Collection 2022-2024
subjects Emulsion gels
Fat substitutes
Freeze-thaw cycles
Freeze-thaw stability
Oil melting point
title Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T18%3A41%3A06IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-elsevier_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20palm%20oil%20content%20and%20melting%20point%20on%20the%20freeze-thaw%20stability%20of%20fat%20substitutes&rft.jtitle=Food%20science%20&%20technology&rft.au=Zhao,%20Di&rft.date=2023-10-01&rft.volume=188&rft.spage=115452&rft.pages=115452-&rft.artnum=115452&rft.issn=0023-6438&rft.eissn=1096-1127&rft_id=info:doi/10.1016/j.lwt.2023.115452&rft_dat=%3Celsevier_cross%3ES0023643823010319%3C/elsevier_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c340t-452450107f563fe221761279bf82789900a1a8b20fb56c656c81877e5e4853f23%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true