Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties

The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese wa...

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Autores: Wang, Q., Espert, María, Hernández, María Jesús, Salvador, Ana, Sanz Taberner, Teresa
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/346222
Acesso em linha:http://hdl.handle.net/10261/346222
https://api.elsevier.com/content/abstract/scopus_id/85181977078
Access Level:Acceso aberto
Palavra-chave:Cream cheese
Emulsion
Large-amplitude oscillatory shear (LAOS)
Oleogel
Sensory evaluation
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spelling Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory propertiesWang, Q.Espert, MaríaHernández, María JesúsSalvador, AnaSanz Taberner, TeresaCream cheeseEmulsionLarge-amplitude oscillatory shear (LAOS)OleogelSensory evaluationThe suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese was evaluated. Small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests were performed to investigate linear and nonlinear rheology. All cheeses showed a predominance of G’ versus G” with a light dependence of both moduli with frequency in the linear viscoelastic region (LVR). Fat replacement with emulsion or oleogel significantly reduces the values of G’ and G” at the LVR, yield point, and flow point, and increases spreadability. This effect was greatest for the oleogel substitution. However, incorporation of emulsion or oleogel did not significantly affect tan δ, yield stress, yield strain, flow stress, and flow strain. The elastic and viscous evolution during the transition from SAOS to LAOS was similar in all cheeses, despite their differences in spreadability. At large deformation, all samples showed strain-stiffening and shear-thinning behavior. Similar sensory acceptability was found among the oleogel and emulsion cheeses and the control. The similar nonlinear rheological properties among cheeses do not explain the differences in spreadability properties, but explain their similar sensory acceptability. Furthermore, the purchase intention for oleogel and emulsion cheeses increases when consumers receive information on the type and amount of fat.This work is supported by the Spanish Ministry of Science and Innovation (Funding number: PID2022-137587OB-C21). IATA-CSIC is a Centre of Excellence Severo Ochoa (CEX2021-001189-S funded by MCIN/AEI/10.13039/501100011033).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)#NODATA##NODATA##NODATA#0000-0001-7634-027X0000-0003-0555-6836Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/346222https://api.elsevier.com/content/abstract/scopus_id/85181977078reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-137587OB-C21info:eu-repo/grantAgreement/AEI//CEX 2021-001189-SFood Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2024.109740Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3462222026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
title Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
spellingShingle Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
Wang, Q.
Cream cheese
Emulsion
Large-amplitude oscillatory shear (LAOS)
Oleogel
Sensory evaluation
title_short Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
title_full Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
title_fullStr Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
title_full_unstemmed Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
title_sort Effect of cellulose ether emulsion and oleogel as healthy fat alternatives in cream cheese. Linear and nonlinear rheology, texture and sensory properties
dc.creator.none.fl_str_mv Wang, Q.
Espert, María
Hernández, María Jesús
Salvador, Ana
Sanz Taberner, Teresa
author Wang, Q.
author_facet Wang, Q.
Espert, María
Hernández, María Jesús
Salvador, Ana
Sanz Taberner, Teresa
author_role author
author2 Espert, María
Hernández, María Jesús
Salvador, Ana
Sanz Taberner, Teresa
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
#NODATA#
#NODATA#
#NODATA#
0000-0001-7634-027X
0000-0003-0555-6836
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cream cheese
Emulsion
Large-amplitude oscillatory shear (LAOS)
Oleogel
Sensory evaluation
topic Cream cheese
Emulsion
Large-amplitude oscillatory shear (LAOS)
Oleogel
Sensory evaluation
description The suitability of oil-in-water (o/w) hydroxypropyl methylcellulose (HPMC)-based emulsions and oleogels to reduce total fat and saturated fat content in cream cheese was studied. The effect of HPMC emulsions and oleogels on spreadability, viscoelasticity, and sensory acceptability of cream cheese was evaluated. Small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests were performed to investigate linear and nonlinear rheology. All cheeses showed a predominance of G’ versus G” with a light dependence of both moduli with frequency in the linear viscoelastic region (LVR). Fat replacement with emulsion or oleogel significantly reduces the values of G’ and G” at the LVR, yield point, and flow point, and increases spreadability. This effect was greatest for the oleogel substitution. However, incorporation of emulsion or oleogel did not significantly affect tan δ, yield stress, yield strain, flow stress, and flow strain. The elastic and viscous evolution during the transition from SAOS to LAOS was similar in all cheeses, despite their differences in spreadability. At large deformation, all samples showed strain-stiffening and shear-thinning behavior. Similar sensory acceptability was found among the oleogel and emulsion cheeses and the control. The similar nonlinear rheological properties among cheeses do not explain the differences in spreadability properties, but explain their similar sensory acceptability. Furthermore, the purchase intention for oleogel and emulsion cheeses increases when consumers receive information on the type and amount of fat.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/346222
https://api.elsevier.com/content/abstract/scopus_id/85181977078
url http://hdl.handle.net/10261/346222
https://api.elsevier.com/content/abstract/scopus_id/85181977078
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-137587OB-C21
info:eu-repo/grantAgreement/AEI//CEX 2021-001189-S
Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2024.109740
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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