Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 480279
Title Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies
Author(s) Nikiforidis, C.V.; Matsakidou, A.; Kiosseoglou, V.
Source RSC Advances : An international journal to further the chemical sciences 4 (2014)48. - ISSN 2046-2069 - p. 25067 - 25078.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) assisted aqueous extraction - in-water emulsions - oxidative stability - soybean oil - maize germ - rheological characteristics - physicochemical stability - physical stability - sodium caseinate - lipid droplets
Abstract Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores. Their structure is made up of a core of triglycerides covered by a protein–phospholipid layer which protects the oil bodies against external chemical/mechanical stresses. Following treatment with aqueous media of the rich-in-oil raw materials, an extract of oil bodies, dispersed in a solution of exogenous plant proteins, is obtained. Effective recovery of oil droplets from the initial extract, which is in effect a relatively dilute natural emulsion, leads to the preparation of either a more concentrated natural emulsion with a composition in terms of oil and protein close to that of animal milk or, alternatively, to a concentrated oil droplet-based “cream”. Both the natural emulsion and the “cream” can be exploited in the development of a number of novel food products by suitably substituting the oil/fat droplets of the traditionally-prepared food product with natural oil droplets.
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