A simple and robust method for laboratory-scale preparation of butter.

The aim of this study was to develop a small-scale model system resembling the micro- and meso-structure of butter, namely having a water droplet size distribution and water content close to that of commercially produced butter. Although it is possible to churn cream on a small scale, matching the microstructure of butter is a challenge. A 2-step churning process was introduced with the application of a kitchen mixer.

single-droplet analysis of emulsified fat using confocal Raman microscopy: insights into crystal network formation within spatial resolution.

Fat crystallization is one of the predominant factors influencing the structure and properties of fat-containing emulsions. In the present study, the role of emulsifiers on fat crystallization dynamics within droplet multiphase systems was evaluated single-droplet analysis, taking advantage of the non-destructive properties of confocal Raman microscopy. Palm oil droplets dispersed in water were used as a model system, due to palm oil's well-known crystallization properties.

Compartmentalization of lutein in simple and double emulsions containing protein nanoparticles: Effects on stability and bioaccessibility.

Delivery systems designed through protein stabilized emulsions are promising for incorporating carotenoids in different products. Nevertheless, the versatility in structures of such systems raises questions regarding the effect of the bioactive compound localization on their bio-efficacy, in particular for double emulsions. In this context, the aims of this study were to determine the impact of the localization of lutein in different water/oil/water double emulsions versus a single oil/water emulsion on the stability and in vitro bioaccessibility of lutein, a lipophilic carotenoid.

Confocal Raman microscopy to evaluate anisotropic structures and hydration development. Methodological considerations.

Confocal Raman microscopy is a promising technique to study structural complexity of multi-phase foods and soft materials. This technique overcomes the limitations of traditional microscopic techniques, such as the inability to identify water regions or to map the composition of various phases , without sample disruption or the addition of specific dyes. The objective of this work was to carry out a systematic study on a well-understood model food, pizza cheese, establishing a methodology for data acquisition and handling for confocal Raman microscopy studies of anisotropic protein structures.

Potential of Unconventional Seed Oils and Fats from West African Trees: A Review of Fatty Acid Composition and Perspectives.

Seed oils sourced from West Africa are generally not well-characterized, but likely to have an untapped potential. This review aims to make an overview of fatty acid (FA) composition of unconventional seed oils from semi-arid West African trees and evaluate potential for new and enhanced uses and for improving local livelihoods and biodiversity conservation. A total of 111 studies on FA composition were found, covering 31 species.

Assessment of rheological methods to study crystallization of palm oil fractions.

This study provides an evaluation of the use of rheology to characterize soft, semi-hard, and hard fats in relation to determine the crystallization onset, crystallization behavior, as well as microstructure development using either a plate-plate or a starch pasting cell (SPC). The results from this study demonstrate that when applying rheology to study fat crystallization, the results must be interpreted with care. The application of a plate-plate geometry allowed for sensitive evaluation of the initial nucleation phase, which was not possible with an SPC.

Effect of long-term heat exposure on rheological and intrinsic water characteristics of bone-derived beef stocks.

Bone-derived protein stocks are used in food industry to enhance taste of soups, sauces, and a range of other products. Both during commercial manufacturing and when used for culinary purposes, the stocks may be exposed to high temperatures for an extended time period. The present study investigated the effect of retention at 90°C for 0, 3, 6, 9, 24, 48, 72, and 168 hr on the functional attributes of concentrated bone-derived beef stocks (57% Dry matter (DM)).

Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats.

This study demonstrates a strong interaction between triacylglycerol (TAG) composition and effects of shear rate on the microstructure and texture of fats. Cocoa butter alternatives with similar saturated fat content, but different major TAGs (PPO-, PSO-, SSO-, POP- and SOS-rich blends) were evaluated. Results show how shear can create a harder texture in fat blends based on symmetric monounsaturated TAGs (up to ∼200%), primarily due to reduction in crystal size, whereas shear has little effect on hardness of asymmetric monounsaturated TAGs.