Affiliation:
1. Université de Bordeaux, CNRS, Bordeaux INP CBMN UMR 5248 33600 Pessac France fleal@enscbp.fr
2. Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP 54000 Nancy France
Abstract
We describe the fabrication, the osmotic resistance, and the texture of highly concentrated oil-in-water emulsions stabilized by sunflower proteins. Fine and dilute emulsions (∼20 vol%)with narrow size distributions were concentrated by centrifugation and/or water evaporation without being destroyed. The concentrated emulsions resembled pastes whose rheological features were continuously tuned from weak to hard gels by increasing the droplet volume fraction from 65 to 99 vol%. The osmotic resistance normalized by Laplace pressure, γ/R, with γ being the oil/water interfacial tension and R the average droplet radius, was much higher than that of emulsions stabilized by conventional surfactants. This property was discussed considering the specific properties of interfacial films comprising unfolded globular proteins. The emulsions were also submitted to freeze-drying, and the obtained powders were redispersible in water. This approach opens up the possibility to use vegetable oils and proteins as substitutes of hydrogenated oils and/or of saturated fats for the formulation of texturized foods.
Publisher
The Royal Society of Chemistry
Cited by
1 articles.
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