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Full-Text Articles in Life Sciences
Microstructure Of Shortenings, Margarine And Butter - A Review, A. C. Juriaanse, I. Heertje
Microstructure Of Shortenings, Margarine And Butter - A Review, A. C. Juriaanse, I. Heertje
Food Structure
Fat spreads are composed of liquid oil, fat crystals and water. The fat crystals in these products give the product the required consistency and stabilize the water droplets. Shortenings are waterfree products , the rheology of which depends on the solid fat content and interactions between fat crystals. Size and interaction between crystals is influenced by both composition and processing. Crystals form a three - dimensional network. Recrystallization phenomena, especially formation of large beta- crystals , can create product defects like sandiness. Margarines and halvarines are water- in - oil emulsions and have a relatively simple product structure. Because of …
The Microstructure Of Spray-Dried Microcapsules, M. Rosenberg, Y. Talmon, I. J. Kopelman
The Microstructure Of Spray-Dried Microcapsules, M. Rosenberg, Y. Talmon, I. J. Kopelman
Food Structure
A newly developed technique for SEM sample preparation has been applied in the study of the effects of process parameters on the microstructure of gum arabic spray-dried microcapsules. The technique, that employs embedding in an apolar resin and partial polymerization makes it possible to simultaneously observe the inner and outer structure of microcapsules. Our results show how the core material is organized in the solid wall matrix, existence of one or more internal voids in the microcapsule, indentation and caps in the exterior of the microcapsules, and how these microstructural features are affected by solids concentration in the sprayed emulsion, …
Functional And Microstructural Effects Of Fillers In Comminuted Meat Products, Frederick W. Comer, Paula Allan-Wojtas
Functional And Microstructural Effects Of Fillers In Comminuted Meat Products, Frederick W. Comer, Paula Allan-Wojtas
Food Structure
Fillers are used in comminuted meat products such as wieners to increase yield, improve stability, and modify textural properties. Light microscopy, scanning electron microscopy and transmission electron microscopy show that comminutred meat products are mechanical mixtures in which the microstructural features of starch and insoluble protein ingredients are largely retained. The water absorption and gelation properties of these ingredients contribute to the stability and textural firmness. Soluble proteins may improve stability through emulsion formation but the role of emulsion formation i s clearly secondary to that of gelation. The characteristic springy gel structure of wieners is determined by the gelation …
The Effect Of Processing On Some Microstructural Characteristics Of Fat Spreads, I. Heertje, J. Van Eendenburg, J. M. Cornelissen, A. C. Juriaanse
The Effect Of Processing On Some Microstructural Characteristics Of Fat Spreads, I. Heertje, J. Van Eendenburg, J. M. Cornelissen, A. C. Juriaanse
Food Structure
The processing and the composition of fat spreads determine to a large extent the final product properties such as hardness, spreadability, mouthfeel, emulsion stability and salt release. In establishing the relation between composition, processing and final product properties, microstructural studies play an important role. In this context the influence of some process parameters in the production of shortenings and 80% fat spreads on microstructure and product properties has been investigated. Shear, cooling regime and crystallization conditions influence both the emulsion structure and the fat crystalline matrix. In general, working leads to softer products with a more granular crystalline fat matrix, …
The Effect Of Storage, Processing And Enzyme Treatment On The Microstructure Of Cloudy Spartan Apple Juice Particulate, D. L. Mckenzie, T. Beveridge
The Effect Of Storage, Processing And Enzyme Treatment On The Microstructure Of Cloudy Spartan Apple Juice Particulate, D. L. Mckenzie, T. Beveridge
Food Structure
The effect of blanching, post-harvest refrigerated (4C) storage and enzyme treatment with poly-galacturonase on the microstructure of Spartan apple juice was examined by thin sectioning and negative staining transmission electron microscopy. Particles were categrized as granules (3-54 nm), spheres (20-368 nm) and aggregates (12-2519 nm). Enzyme treatment with polygalacturonase significantly decreased granule size (P < 0.01). Storage of apples significantly decreased both granule size (p < 0.01) and aggregate length (p < 0.05) and also resulted in a web-like aspect in the microscopic appearance of juice particulate. The web-like aspect of the particulate was removed either through enzyme treatment with polygalacturonase or by blanching. Blanching of puree significantly increased granule (p < 0.05) and sphere size (p < 0.01) while significantly decreasing aggregate length (p < 0.01). In addition, blanching stabilized suspended particulate by what appeared to be the formation of a protective colloid which prevented particle aggregation through electrostatic repulsion.