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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
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Journal Article
Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
2021
Overview
This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.
