Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage. (9th March 2018)

• Record Type: Journal Article
• Authors: Biller, Elżbieta; Waszkiewicz‐Robak, Bożena; Longo, Edoardo; Boselli, Emanuele; Obiedziński, Mieczysław; Siwek, Adam; Stachelska, Milena A.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 95:Number 3(2018)
• Page Start: 337
• Page End: 348
• Publication Date: 2018-03-09
• Subjects: Emulsions -- Fat substitutes -- Structure–functional properties -- Fats and oils -- Protein extraction and processing; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1002/aocs.12029
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: The applicability of the spray‐dried whey for the production of reduced‐calorie mayonnaise‐type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat‐replacement component. Whey powder was spray‐dried at 130, 140, and 180 °C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise‐like fat‐reduced emulsions contained 65% w/w of fat and 15% w/w of three distinct types of whey. The destabilization of the emulsions was investigated within 7 days of storage by scanning the samples with laser light. Backscattering, Turbiscan stability index, elasticity index, and macroscopic viscosity index were determined. The most stable emulsion contained whey powder spray‐dried at 180 °C. The emulsion made with whey powder spray‐dried at 130 °C was less stable than that with 180 °C spray‐dried whey, but it was more stable than the control and the one with whey spray‐dried at 140 °C.