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 558141
Title Gravity-driven syneresis in model low-fat mayonnaise
Author(s) Wu, Qimeng; Punter, Melle T.J.J.M.; Kodger, Thomas E.; Arnaudov, Luben; Mulder, Bela M.; Stoyanov, Simeon; Gucht, Jasper Van Der
Source Soft Matter 15 (2019)46. - ISSN 1744-683X - p. 9474 - 9481.
DOI https://doi.org/10.1039/c9sm01097a
Department(s) Physical Chemistry and Soft Matter
Laboratory of Cell Biology
EPS
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Abstract

Low-fat food products often contain natural, edible polymers to retain the desired mouth feel and elasticity of their full-fat counterparts. This type of product, however, can suffer from syneresis: densification due to the expulsion of fluid. Gaining insight into the physical principles governing syneresis in such soft hybrid dispersions remains a challenge from a theoretical perspective, as experimental data are needed to establish a basis. We record non-accelerated syneresis in a model system for low-fat mayonnaise: a colloid polymer mixture, consisting of oil in water emulsion with starch in the aqueous phase. We find the flow rate of expelled fluid to be proportional to the difference in hydrostatic pressure over the system. The osmotic pressure of the added starch, while being higher than the hydrostatic pressure, does not prevent syneresis because the soluble starch is lost to the expelled fluid. From these findings, we conclude that forced syneresis in these systems can be described as a gravity-driven porous flow through the densely packed emulsion, explainable with a model based on Darcy's law.

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