Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems - a review

摘要

Although many food products are essentially emulsions, interest in the structuring of oil-continuous emulsions (and in specific cases water-continuous emulsions) is intense, particularly to meet the continuing challenge of reducing the degree of saturates in food systems. Consequently, it is necessary to observe the effects of structurants and to examine their impacts on current food systems. This is especially the case where novel structuring materials are used to wholly or partially replace traditional structurants. A multidisciplinary approach is discussed encompassing traditional and novel mechanisms considered able to structure within low saturated fat-based systems and which in themselves could also have emulsification properties. The presence of interfacial compositions as in emulsions requires a crucial understanding of the interactions within these compositions for the creation of building blocks in oil or fat structuring. Where a co-surfactant structure may be used, together with novel structurants, for example, wax esters, phytosterols, it is necessary to understand how these may influence interfacial film thickness, strength and flexibility. Understanding how to measure mechanical visco-elastic properties of structurant interactions both in model and real time dynamic measurements will be necessary to account for diffusion, orientation and self-assembly mechanisms. This review discusses combining traditional techniques with novel structurant technology; developing and validating dynamic measurement techniques; and investigation of real systems as opposed to purely model systems.