Abstract
The microstructure of fat spreads is of fundamental importance to their sensorial properties such as texture, mouthfeel and
spreadability. Fat spreads are water in oil emulsions,with a continuous phase supported by a fat crystal network. Confocal Raman
microscopy offers the possibility for the spatialmapping of themicrostructure of fat spreads: It can distinguish the solid and liquid
phases of the lipids and the emulsifiers present at the water–oil interface. A constraint multivariate curve resolution with an
alternating least squares approach using a fixed set of pure component spectra is a suitable method to extract the spatial
distribution information of each individual component present in the fat spread. A new normalization method provides
semi-quantitative concentration maps, allowing good microstructural comparison. The technique was able to determine the
spatial distribution of sunflower oil, water, emulsifier and solid fat in various investigated spreads. This method can be applied
to a wide range of different food emulsions such as butter, margarine, mayonnaise and salad dressings. Copyright © 2017 John
Wiley & Sons, Ltd.
Original language | English |
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Pages (from-to) | 1075-1084 |
Journal | Journal of Raman spectroscopy |
Volume | 48 |
Issue number | 8 |
DOIs | |
Publication status | Published - 2017 |
Keywords
- confocal Raman imaging
- constraint
- emulsion
- fat spreads
- MCR-ALS
- normalization