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See detailEtude des propriétés physico-chimiques et technofonctionnelles des crèmes végétales en relation avec les conditions de reconstitution
Anihouvi, Prudent Placide ULg

Doctoral thesis (2011)

In this work, an integrated approach was adopted to study vegetal creams in order to have a global understanding of their properties. This approach included: (i) the influence of fat and other ingredients ... [more ▼]

In this work, an integrated approach was adopted to study vegetal creams in order to have a global understanding of their properties. This approach included: (i) the influence of fat and other ingredients of the formulation, particularly a low molecular weight surfactant, Tween 60 (ii) and the manufacturing process implemented for their preparation. The effect of fat was investigated by adopting an original approach that consisted in studying both the thermal and structural behavior of the non-emulsified fat (NEF) and the emulsified fat (EF). This clearly demonstrated the impact of the physicochemical characteristics of fat on the physicochemical and technofunctional properties of creams. It well established that small differences in the composition of fats may have great effects on the technofunctional behavior of creams. The influence of fat on the final properties of creams was mainly marked through the crystallization and melting behaviors of fat, and through the crystalline varieties formed during maturation. The effect of temperature on the stability of creams based on the physical evolution of the fat was also highlighted. The addition of tween 60 to the formulation significantly improved the properties of particle size, rheology, stability and whipping of creams. This improvement was the result of not only synergistic effect of surfactant molecules of buttermilk and tween 60 during emulsification but also desorption of proteins from the drop surfaces and modification of crystallization of the EF. The study of the influence of the process showed that the choice of the emulsification method and operating parameters are important considerations in the reconstitution of creams. It was shown that it was possible to modulate the properties of creams by only modifying the process. [less ▲]

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