Double emulsions as fat replacers

linking emulsion design to stability and sensory perception

Anika Oppermann

Research output: Thesisinternal PhD, WU

Abstract

The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significant amounts of water inside the oil droplets) have to be achieved, (2) double emulsions have to be stable against conditions encountered during processing and storage, and (3) the mouthfeel and sensory perception have to be similar to that of full-fat equivalents. With the present work, significant progress was made in understanding the complex relations between double emulsion design, achievable levels of fat reduction, emulsion stability and sensory perception. We show that through careful emulsion design, stable double emulsions with high levels of fat reduction (up to 50%) can be obtained while maintaining fat-related sensory properties, making double emulsions a promising approach for the development of fat-reduced food products.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • de Graaf, Kees, Promotor
  • Stieger, Markus, Co-promotor
  • Scholten, Elke, Co-promotor
Award date3 Mar 2017
Place of PublicationWageningen
Publisher
Print ISBNs9789463430722
DOIs
Publication statusPublished - 2017

Fingerprint

Emulsions
Fats
Oils
Water
Processing

Keywords

  • fats
  • fat
  • sensory sciences
  • sensory evaluation
  • emulsions
  • perception
  • gelation

Cite this

Oppermann, Anika. / Double emulsions as fat replacers : linking emulsion design to stability and sensory perception. Wageningen : Wageningen University, 2017. 186 p.
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title = "Double emulsions as fat replacers: linking emulsion design to stability and sensory perception",
abstract = "The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significant amounts of water inside the oil droplets) have to be achieved, (2) double emulsions have to be stable against conditions encountered during processing and storage, and (3) the mouthfeel and sensory perception have to be similar to that of full-fat equivalents. With the present work, significant progress was made in understanding the complex relations between double emulsion design, achievable levels of fat reduction, emulsion stability and sensory perception. We show that through careful emulsion design, stable double emulsions with high levels of fat reduction (up to 50{\%}) can be obtained while maintaining fat-related sensory properties, making double emulsions a promising approach for the development of fat-reduced food products.",
keywords = "fats, fat, sensory sciences, sensory evaluation, emulsions, perception, gelation, vetten, vet, sensorische wetenschappen, sensorische evaluatie, emulsies, perceptie, gelering",
author = "Anika Oppermann",
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Double emulsions as fat replacers : linking emulsion design to stability and sensory perception. / Oppermann, Anika.

Wageningen : Wageningen University, 2017. 186 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Double emulsions as fat replacers

T2 - linking emulsion design to stability and sensory perception

AU - Oppermann, Anika

N1 - WU thesis 6588 Includes bibliographic references. - With summary in English

PY - 2017

Y1 - 2017

N2 - The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significant amounts of water inside the oil droplets) have to be achieved, (2) double emulsions have to be stable against conditions encountered during processing and storage, and (3) the mouthfeel and sensory perception have to be similar to that of full-fat equivalents. With the present work, significant progress was made in understanding the complex relations between double emulsion design, achievable levels of fat reduction, emulsion stability and sensory perception. We show that through careful emulsion design, stable double emulsions with high levels of fat reduction (up to 50%) can be obtained while maintaining fat-related sensory properties, making double emulsions a promising approach for the development of fat-reduced food products.

AB - The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significant amounts of water inside the oil droplets) have to be achieved, (2) double emulsions have to be stable against conditions encountered during processing and storage, and (3) the mouthfeel and sensory perception have to be similar to that of full-fat equivalents. With the present work, significant progress was made in understanding the complex relations between double emulsion design, achievable levels of fat reduction, emulsion stability and sensory perception. We show that through careful emulsion design, stable double emulsions with high levels of fat reduction (up to 50%) can be obtained while maintaining fat-related sensory properties, making double emulsions a promising approach for the development of fat-reduced food products.

KW - fats

KW - fat

KW - sensory sciences

KW - sensory evaluation

KW - emulsions

KW - perception

KW - gelation

KW - vetten

KW - vet

KW - sensorische wetenschappen

KW - sensorische evaluatie

KW - emulsies

KW - perceptie

KW - gelering

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DO - 10.18174/403479

M3 - internal PhD, WU

SN - 9789463430722

PB - Wageningen University

CY - Wageningen

ER -