| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539801 | Food Chemistry | 2013 | 9 Pages |
Abstract
The impact of calcium-induced fat droplet aggregation on the microstructure and physicochemical properties of model mixed colloidal dispersions was investigated. These systems consisted of 2Â wt% whey protein-coated fat droplets and 4Â wt% modified starch granules heated to induce starch swelling (pH 7). Optical and confocal microscopy showed that the fat droplets were dispersed within the interstitial region between the swollen starch granules. The structural organisation of the fat droplets within these interstitial regions could be modulated by controlling the calcium concentration: (i) at a low calcium concentration the droplets were evenly distributed; (ii) at an intermediate calcium concentration they formed a layer around the starch granules; (iii) at a high calcium concentration they formed a network of aggregated droplets. Paste-like materials were produced when the fat droplets formed a three-dimensional network in the interstitial region. The properties of fat droplet-starch granule suspensions can be modulated by altering the electrostatic interactions to alter microstructure.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Bi-cheng Wu, Brian Degner, David Julian McClements,