Search Results (6)

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties. Full article

In spite of the demonstrated efficacy of basalt stone powder as a cost-effective and readily available additive in enhancing the mechanical properties and durability of ordinary-weight concrete, its application in Structural Lightweight Concrete (SLWC) remains unexplored. This study introduced a mixing design for SLWC incorporating Light Expanded Clay Aggregates (LECAs) and basalt stone powder with a subsequent evaluation of its strength and durability characteristics. The experimental procedure involved creating various samples, considering differing proportions of cement, water, basalt stone powder, sand, LECA, superplasticizer, and aerating agent. The compressive strength and density of the 28-day-cured concrete specimens were determined. An optimal SLWC with a compressive strength of 42 MPa and a density of 1715 kg/m³ was identified. The flexural and tensile strength of the optimal SLWC exceeded those of ordinary-weight concrete by 6% and 3%, respectively. Further evaluation revealed that the optimal SLWC exhibited 1.46% water absorption and an electrical resistivity of 139.8 Ohm.m. Notably, the high porosity of LECA contributed to the low durability of SLWC. To address this, cost-effective external coatings of emulsion and fiberglass were applied to enhance the durability of the SLWC. Four coating scenarios, including one-layer bitumen, two-layer bitumen, three-layer bitumen, and three-layer bitumen with fiberglass, were investigated. The measurements of electrical resistance and compressive strength revealed that the use of three layers of emulsion bitumen and fiberglass improved the durability of the concrete by over 90% when the SLWC was exposed to severe chloride attack. Consequently, the durability of the SLWC with an external coating surpassed that of ordinary-weight concrete. Full article

Bulgaria stands out as a country rich in diverse extreme environments, boasting a remarkable abundance of mineral hot waters, which positions it as the second-largest source of such natural resources in Europe. Notably, several thermal and coastal solar salterns within its territory serve as thriving habitats for thermophilic and halophilic microorganisms, which offer promising bioactive compounds, including exopolysaccharides (EPSs). Multiple thermophilic EPS producers were isolated, along with a selection from several saltern environments, revealing an impressive taxonomic and bacterial diversity. Four isolates from three different thermophilic species, Geobacillus tepidamans V264, Aeribacillus pallidus 418, Brevibacillus thermoruber 423, and Brevibacillus thermoruber 438, along with the halophilic strain Chromohalobacter canadensis 28, emerged as promising candidates for further exploration. Optimization of cultivation media and conditions was conducted for each EPS producer. Additionally, investigations into the influence of aeration and stirring in laboratory bioreactors provided valuable insights into growth dynamics and polymer synthesis. The synthesized biopolymers showed excellent emulsifying properties, emulsion stability, and synergistic interaction with other hydrocolloids. Demonstrated biological activities and functional properties pave the way for potential future applications in diverse fields, with particular emphasis on cosmetics and medicine. The remarkable versatility and efficacy of biopolymers offer opportunities for innovation and development in different industrial sectors. Full article

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities. Full article

The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca²⁺) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl₂ was increased to 2.00 mM (free Ca²⁺ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl₂ addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca²⁺ strength, which is an important factor in determining the quality of dairy emulsions. Full article

Polyglycerol esters (PGEs) are used as emulsifiers in recombined dairy cream (RDC) to improve product quality. In this study, the effects of four PGEs with different polymerization degrees and esterification on the particle size, viscosity, zeta potential, and microrheology of RDC emulsions were investigated, and the whipping time, overrun, serum loss, and firmness of the RDC emulsions were recorded. The results show that the addition of the PGEs reduced the particle size (from 2.75 μm to 1.48–1.73 μm) and increased the viscosity (from 41.92 cP to 73.50–100 cP) and stability (from 0.354 to 0.105–0.128), which were related to the change in interfacial properties and the weakening of Brownian motion, but there were differences in the effect on the whipping behavior of the RDCs. Although the addition of 0.9% triglyceride monolaurate gave the emulsion the best stability, the RDC had a longer whipping time (318 s) and a lower overrun (116.6%). Comparatively, the 0.7–0.9% concentrations of PGE55 and tripolycerol monostearate (TMS) provided RDC with good stability and aeration characteristics, allowing inflation within 100 s and expansion rates of up to 218.24% and 186.88%, respectively. In addition, the higher degree of polymerization of polyglyceryl-10 monstearate (PMS) did not work well at any concentration. These results contribute to understanding the mechanism of action of PGEs and improving the quality of RDC. Full article