Low-fat Cream Research Articles

Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

In this study, changes in the structural and functional properties of soybean protein isolate (SPI)-naringenin (NG) complexes under different amounts of naringenin treatments were explored, elucidating the effect of the complexes as fat replacers at the 15 % substitution level on the properties of low-fat cream. Finally, the correlation between the structure and function of the complex and the properties of low-fat cream was further analyzed. The addition of NG promotes the increase of SPI aggregation and particle size, and reduces the interfacial tension of the complex. Meanwhile, at the mass ratio of 48:3, NG and SPI formed a dendritic network structure suitable for stabilizing cream. The fat properties of cream indicate that low-fat creams stabilized by appropriate proportions of SPI-NG complexes displayed small and dense fat crystal network structures. In addition, low-fat cream stabilized by the SPI-NG complexes have improved whipping time, overrun, firmness, storage stability and rheological properties compared to natural SPI. It is worth noting that the overall quality of the cream stabilized by the SPI-NG complex with a mass ratio of 48:3 was almost close to that of full-fat cream. Therefore, this study promotes the potential applications of protein-polyphenol complexes as fat replacers in the food industry.

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins

The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, carbohydrates, total acidity, and pH, as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted. The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity. Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an increment in the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycological contamination was observed during the manufacturing and storage periods. The results also showed the improvement of rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negative control treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins with high nutritional value.

Edible oil-water foamulsions stabilized by vesicle network of sucrose ester

Foamulsions are tri-phase dispersions consisting of oil, water and gas. The stabilizers of foamulsions are typically single surfactants or their mixtures. However, foamulsions stabilized by molecular surfactants are usually unstable against long term storage. In this work we report that a nonionic surfactant, sucrose stearate C-1807 (HLB = 7), can be a good stabilizer for foamulsions prepared with edible oils such as canola oil and soybean oil. It is found that C-1807 forms spherical vesicles in water which develop further to a vesicle network at concentrations beyond 3 wt%, increasing significantly the viscosity of the aqueous phase. Normally, the presence of oil is unfavourable for the stabilization of foams, however long-term stable foamulsions can be attained due to the highly viscous continuous phase as well as the presence of vesicles around oil droplets and air bubbles which inhibits their coalescence. The foamulsions are stable against cooling-heating cycles (5 °C to 30 °C) though partially unstable during freeze-thaw cycles (−20 °C to 30 °C). The stabilization of foamulsions by sucrose ester applies to different edible oils, and C-1807 as a non-toxic and biodegradable surfactant may act as a fat replacer in developing healthy foods such as low fat cream or butter.

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

Production of low fat synbiotic low fat cream cheese by Alyssum homolocarpum and Flaxseed gum

The effect of adding bene kernel oil (Pistacia atlantica) and microliposomes of it on physicochemical and sensory properties of low fat cream

The effect of adding bene kernel oil (Pistacia atlantica) and microliposomes of it on physicochemical and sensory properties of low fat cream

Effect of κ‐carrageenan/milk protein interaction on rheology and microstructure in dairy emulsion systems with different milk protein types and κ‐carrageenan concentrations

We investigated the effect of κ-carrageenan (κ-CG) addition and supplementation with Na-CN, WPI, and MPI on the rheological properties, microstructure, fat globule size distribution, and stability of low-fat cream (LFC) emulsions containing 19% milk fat. Rheological parameter (ηa,10, K, and G′) values of LFCs increased with κ-CG addition. At 0.1% κ-CG concentration, MPI-stabilized LFC had higher G′ value (64.8 Pa) than those of WPI-stabilized LFC (51.3 Pa) and Na-CN-stabilized LFC (34.8 Pa), indicating the strong interaction between MPI and κ-CG. Cryo-SEM images showed the protein layers on milk fat globule membrane in dairy emulsions and revealed that κ-CG led to depletion-flocculation of milk fat globules and promoted clustering of globules. The creaming index values of LFCs with 0.10% κ-CG were lower than those of LFCs with 0.05% κ-CG. Thus, high κ-CG concentrations can contribute to the physical stability in dairy emulsions stabilized by milk proteins. Practical applications Milk proteins are widely used as emulsifiers, and κ-carrageenan (κ-CG) is added to dairy emulsion products to improve their physical properties and stability. Therefore, in this study, the effect of κ-CG addition on physical properties and stability of low-fat creams (LFCs) supplemented with different milk protein types (Na-CN, WPI, and MPI) was investigated. The strong synergistic interaction between proteins and κ-CG was observed in MPI-stabilized LFCs when compared to Na-CN- and WPI-stabilized LFCs. We found that the presence of κ-CG in MPI-stabilized LFCs improved the stability of LFCs by inhibiting the phase separation due to the high viscosity of the continuous phase. These findings suggest that dairy cream-based food products with desirable physical properties can be realized through κ-CG addition to LFC emulsions with milk proteins such as ice cream mix, coffee creamer, and light cream.

Evaluating the function of cross‐linked rice starch as a fat replacer in low fat cream

The aim of this study was to investigate the application of high and low amylose cross‐linked rice starches as fat replacers in low fat cream at 5, 10, and 15% (w/w). According to scanning electron microscopy, no morphological changes were observed on the starch granules due to cross‐linking, while the mean diameter of the granules and their swelling power decreased. The firmness and freeze–thaw stability of the creams significantly increased with starch concentration. Creaminess was not affected at 5% substitution. The results indicated that 5% fat replacement with either high or low amylose, native or cross‐linked rice starches would produce creams with good sensory and physico‐chemical properties.

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream

Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples

Spores of Bacillus anthracis are highly resistant and can survive conditions used for food preservation. Sample size and complexity represent the major hurdles for pathogen detection in food-related settings. Eleven commercial DNA extraction kits were evaluated for detection of B. anthracis spores by quantitative real-time PCR (qPCR) in dairy products. DNA was extracted from serial dilutions of B. anthracis spores in milk powder, cream cheese, whole milk and buttermilk. Three kits (QIAamp DNA mini kit, Invisorb Food kit I and II) were determined to produce the lowest limit of detections (LODs) with equally good performance. These kits employed lysozyme and proteinase K treatments or proteinase K in combination with cethyltrimethylamonium bromide-mediated (CTAB) precipitation of cell debris for cell disruption and DNA release. The LODs for these three kits were determined as 102spores/ml of distilled water, 103spores/20mg of powdered milk and 104spores/100mg of cream cheese, respectively. Performance testing of the QIAamp DNA mini kit demonstrated a good reproducibility and appropriate detection limits from 103/ml for butter milk, 104/ml for whole milk and 104/100mg for low fat cream cheese. However, DNA extraction efficiency was strongly inhibited by cream cheese with higher fat contents with an increased LOD of 106/100mg spores. This study demonstrated that qPCR detection depends directly on the appropriate DNA extraction method for an individual food matrix and bacterial agent.

Physicochemical properties and application of micronized cornstarch in low fat cream

With normal cornstarch (CS) as material, micronized starch was prepared first by acid hydrolyzed pretreatment and then ball-milling (HMS). A control sample (MS) was prepared by ball-milling without pretreatment. Particle size and shape of micronized starch were investigated, and its application in low fat cream was studied. The Maltase cross of HMS granules almost disappeared and the particle size clearly decreased. It was evident that acid-lintnerised starch granules were more susceptible to break down upon milling. However, the granules would aggregate with an increase in milling time. Compared with full-fat cream, the apparent viscosity of low-fat cream increased, while fat globules partial coalescence rate, overrun and textural properties decreased with the increasing of the fat replacement rate. The average particle size of whipped cream increased with the increase of whipping time. Results indicate that a 15% fat replacement rate would produce cream with good foaming and storage stability.

Light-induced formation of free radicals in cream cheese

Abstract Radicals were found, by electron spin resonance (ESR) spectroscopy, to accumulate in cream cheese (26% fat, 7% protein) and more significantly in low fat cream cheese (17% fat, 11% protein) upon light exposure. The decay of radicals following illumination (875 lux, with a strong UV-component for up to 80 min) followed first-order kinetics with a half-life at room temperature of around 0.5 h both for cream cheese and low fat cream cheese. The surprisingly long-lived radicals had a broad structureless ESR-spectrum ( g -value of 2.006) which, for partly desiccated cream cheese, changed towards a nitrogen-centred ESR powder spectrum ( g -value of 2.0014) typical for immobilised protein-based radicals. The protein oxidation product, dimethyl disulphide, and the lipid oxidation products, hexanal and 2-butanone, were detected by GC-analysis in higher concentrations in the outer 1 mm layer than in the second layer (of 1 mm thickness) of the product, in agreement with absorption of 99% of the UV-light intensity in the outer 1 mm layer. The low fat cream cheese had higher levels of both lipid and protein oxidation products, in agreement with the higher steady state concentration of radicals and confirming the role of proteins in oxidative changes also for lipids in cheese. The low fat cream cheese was initially more oxidised than was the cream cheese, as seen from the peroxide values, and oxidation products in lipid droplets could be visualised in three dimensions by confocal laser scanning microscopy, using the fluorescent probe C 11 -Bodipy (581/591).

Flavor–nutrient learning independent of flavor–taste learning with college students

Flavor preference learning is mediated by associations with other liked tastes (flavor–taste learning) or calories (flavor–nutrient learning). The present study asked whether flavor–nutrient learning could be exhibited independent of flavor–taste learning in humans (as has been shown in animals). Subjects were 24 undergraduates with a mean age of 19 years. Half the subjects received the bitter-tasting cream cheese crackers with high fat cream cheese, half with low fat cream cheeses. Half the cream cheeses were flavored orange, half banana in each group. Results showed that subjects who had high fat flavored cream cheese rated the flavor more pleasant in plain crackers than subjects who had the flavor in low fat cream cheese (flavor–nutrient learning), although all cream cheese crackers were bitter tasting in training (flavor–taste learning).

Stickiness curves of high fat dairy powders using the particle gun

High fat (>42%) dairy powders are inherently sticky due to their high levels of liquid surface fat. Incorrect operating conditions when spray drying these powders can rapidly lead to blockages. The particle gun was used to characterise the stickiness curves of high fat cream and cheese powders. Stickiness was shown to increase with increasing temperature to a maximum at 50 °C after which it decreased until no stickiness was observed above 68 °C. A dramatic increase in stickiness for the powders was found when the relative humidity of the air was increased past a certain critical point for each temperature. This was attributed to the lactose component of the powder exceeding its glass transition temperature by a critical amount. Best estimates of the ( T− T g) crit. values for White Cheese Powder, Low Fat Cream Powder and High Fat Cream Powder were 28, 37 and 38 °C, respectively.

Whipping of creams from ultrafiltered milk

SummaryCreams containing 25–45% fat were made from whole milks which had been concentrated 2- to 5-fold by ultrafiltration. Each series of creams (from any one concentrate) was standardized with its own skimmed milk, giving creams with higher than normal protein contents. These were then pasteurized and cooled for at least 24 h before being whipped. Increasing the fat content of creams gave increased stiffness, an overrun (volume increase) that passed through a maximum, decreased serum leakage and shorter whipping time. Increasing the protein content gave increased stiffness, less serum leakage, reduced overrun and a whipping time that passed through a maximum. Low fat creams, and also creams containing high amounts of fat and protein, did not produce a satisfactory whipped product. However, 35% fat creams from 2-fold concentrated milks compared well with ordinary 38% whipping creams. By lowering the fat content of creams an increase in yield was obtained.

Changes in Milk Products Sham Fed to Calves. III. Effects of Concentration of Fat

Liberation of volatile soluble fatty acids from sham-fed milk products (separated milk, 0.03% fat; whole milk, 4.4%; low-fat cream, 23%; and high-fat cream, 49%) and the accompanying changes in pH and bacterial counts were used as indicators of the lipolytic capacity of pregastric esterase in calves. Samples were collected for analysis immediately after sham feeding and serially during a subsequent ten-hour period of incubation at 38C.The magnitude of lipolysis in the sham-fed products generally corresponded to the concentrations of fat therein. After two hours of incubation, the rate of change in the higher fat products declined markedly. During, terminal stages of incubation, acidity in sham-fed separated milk increased, apparently as a result of bacterial metabolism.Bacterial counts of the milk products increased as a result of contamination in sham feeding. During subsequent incubation, the numbers in whole milk and creams decreased, but subsequently increased. The decline probably was the result of toxicity of certain fatty acids.Pregastric esterase normally secreted by calves consuming whole milk seems to have the capacity to hydrolyze milk lipids in excess of quantities normally in the diet.

Some Physical Effects of Freezing upon Milk and Cream

Summary 1.Slow freezing of milk or cream caused a gradual precipitation of the caseinate system and an immediate destruction of the fat emulsion. 2.Freezing did not alter the heat stability of skim milk until the product had been held frozen for several months at –18° C. (0.4° F.) or below. Freezing caused an immediate increase in the amount of casein which could be centrifuged from milks heated before freezing. Freezing, therefore, caused a slow and gradual increase in the size of the casein aggregates but the change was not noticeable until the freezing period was well advanced. 3.The destruction of the fat emulsion in cream during slow freezing was lessened by adding cane sugar or increasing the solids-not-fat content of the cream before freezing. Homogenization slightly retarded fat separation when low fat creams were frozen. Freezing destroyed the fat clumps formed in cream by homogenization and restored to the cream the heat stability which it possessed before processing. 4.Fresh whole milk was pasteurized, condensed to ⅓ its weight, canned and frozen without any detrimental effects to the body or flavor of the product. This milk when held frozen at a low temperature and reconstituted at any time within a four-week period by the addition of cold water, yielded a product which often could not be distinguished from fresh market milk. Its use where fresh market milk is expensive or not available was suggested. 5.A process for the preparation of large quantities of normal undenatured casein and of milk serum was developed. Frozen homogenized cream was thawed at a temperature below the melting point of the fat; clear milk serum was collected from the melting mass and the residual mixture of fat and casein was utilized in the preparation of normal casein or to raise the protein solids of ice cream mix.