Paximada, P orcid.org/0000-0002-8948-1677, Howarth, M and Dubey, BN (2021) Double emulsions fortified with plant and milk proteins as fat replacers in cheese. Journal of Food Engineering, 288. 110229. ISSN 0260-8774
Abstract
The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase of the protein concentration led emulsions with smaller droplet size (down to 128 nm). Three low fat (LF) cheeses containing double emulsions enriched with proteins were produced. The addition of whey protein in the inner aqueous phase of the double emulsion, led to a decrease of fat, from 17% (LF) to 15.8% (WPI), and salt in cheese. The cheese with the double emulsions showed lower hardness, and oil loss compared to the LF cheddar cheeses. The proposed fat-based emulsions with high encapsulation efficiencies of protein could have potential applications in many dairy and other food products.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2020 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Journal of Food Engineering. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Cheese; Low fat; Double emulsion; Whey protein; Rice protein; Pumpkin seed protein |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 19 Jul 2021 10:06 |
Last Modified: | 02 Aug 2021 10:19 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jfoodeng.2020.110229 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:176286 |