title: Fabrication of reduced fat products by controlled heteroaggregation of oppositely charged lipid droplets.
abstract: This study describes how the rheological properties of colloidal dispersions formed by heteroaggregation of oppositely charged protein-coated lipid droplets depend on total particle concentration. Mixed-particle emulsions were formed by mixing single-particle emulsions containing either β-lactoglobulin-coated lipid droplets (ζ≈-42 mV, d(43)≈ 0.35 μm) or lactoferrin (LF)-coated lipid droplets (ζ≈+26 mV, d(43)≈ 0.32 μm). A series of single-particle and mixed-particle emulsions with different total fat contents (5% to 40%) were prepared, and their mean particle size, apparent viscosity, and shear modulus were measured. Mixed-particle emulsions (40% LF: 60%β-Lg) containing relatively high fat contents (>10%) had high viscosities and paste-like properties. These rheological characteristics were attributed to extensive particle aggregation and network formation due to electrostatic attraction between oppositely charged droplets. The viscosities of mixed-particle emulsions were much higher than those of single-particle emulsions with equivalent fat contents. Measurements of the color coordinates (L*, a*, b*) of mixed-particle emulsions with low fat contents showed that they had similar appearances as single-particle emulsions with high fat contents. This study has important implications for the creation of reduced fat foods with similar sensory qualities as higher fat foods.
authors.affiliation: Biopolymer and Colloids Research Laboratory, Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, USA.
authors.forename: Yingyi
authors.initials: Y
authors.lastname: Mao
authors.forename: David
authors.initials: D
authors.lastname: Julian McClements
mesh_terms: D003124:Colorimetry; D003314:Corn Oil / Q000737:chemistry; D004041:Dietary Fats / Q000032:analysis*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007781:Lactoferrin / Q000737:chemistry; D007782:Lactoglobulins / Q000032:analysis / Q000737:chemistry; D008055:Lipids / Q000737:chemistry*; D046529:Microscopy, Electron, Transmission; D010316:Particle Size; D012212:Rheology; D055672:Static Electricity; D014783:Viscosity
chemical_list: D004041:Dietary Fats; D045703:Emulsifying Agents; D004655:Emulsions; D007782:Lactoglobulins; D008055:Lipids; D003314:Corn Oil; D007781:Lactoferrin