Production of reduced-fat whipped toppings by solid fat-based W/O/W double emulsions: proof of concept |
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Authors: | Ferre Rebry Veronique Nelis Kim Moens Koen Dewettinck Paul Van der Meeren |
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Affiliation: | 1. Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;2. Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium |
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Abstract: | Water-in-oil-in-water (W/O/W) double emulsions present a reduced-fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced-fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed-phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol. |
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Keywords: | Foams monoacylglycerols reduced-fat soft foods W/O/W double emulsion whipped topping |
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