Abstract
Work was undertaken to investigate the effect of zinc fortification (up to 15 mM) on the rheology, firmness and microstructure of water-in-oil spreads (60% fat) produced using 0.25% κ-carrageenan. Increasing levels of zinc from 0 to 15 mM caused a significant reduction in the apparent viscosity of the aqueous phase from 10.9 to 7 mPa s at 60 °C but resulted in an increase in the storage modulus (from 2.5 to 17688 Pa) and the gelling temperature (from 11.2 to 31.1 °C) on cooling to 6 °C. The firmness and storage moduli of water-in-oil spreads was significantly increased with increasing zinc addition up to levels of 1.5 mM zinc. At higher levels of zinc addition, the firmness and storage moduli of the water-in-oil spreads were significantly reduced compared to the control. The microstructure of water-in-oil spreads containing zinc was similar to the control in terms of droplet size of the aqueous phase (1–9 μm). Results indicated that fortification with zinc altered the rheology and firmness of κ-carrageenan-based water-in-oil spreads.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Keogh MK (1993) Ph.D. Thesis. University College Cork, Ireland
Bot A, Vervoort S (2006) Gums and Stabilisers for the Food Industry 13. In: Williams PA, Phillips GO (ed) Royal Society of Chemistry, Cambridge, pp 381–394
Patel AA, Gupta SK (1988) J Food Sci 53:455–459
Keogh MK (1995) In: Fox PF (ed) Advanced dairy chemistry, vol 2, lipids. Chapman & Hall, London, pp 213–246
Moran D (1991) Chemistry & Industry, pp 379–383
Weissenberg R (1992) Food Process UK 61:21
Evangeliou V, Alevisopoulos S, Kasapis S (1997) J Texture Stud 28:319–335
Richardson DP (1990) Proc Nutr Soc 49:39–50
Rosado JL (2003) J Nutr 133:2985S–2989S
Briend A (2001) Br J Nutr 85:S175–S179
Viebke C, Borgstrom J, Piculell L (1995) Carbohydr Polym 27:145–154
Rochas C, Rinaudo M (1980) Biopolymers 19:1675–1687
Vega C, Dalgleish DG, Goff HD (2005) Food Hydrocoll 19:187–195
Hermansson AM, Eriksson E, Jordansson E (1991) Carbohydr Polym 16:297–320
FAO (1996) Food fortification: technology and quality control. FAO Technical Consultation on Food Fortification, Rome
FAO/WHO (1998) Vitamin and mineral requirements in human nutrition, 15th edn. Report of a Joint FAO/WHO Expert Consultation. Bangkok
Mounsey JS, O’Kennedy BT, Pesquera L, Jacquier JC (2006) Gums and stabilisers for the Food Industry 13. In: Williams PA, Phillips GO (ed) Royal Society of Chemistry, Cambridge, pp 257–267
Stanley N (1990) In: Whistler RL, BeMiller JN (ed) Industrial gums: polysaccharides and their derivatives. Academic, San Diego, pp 145–180
Zabik ME, Aldrich PJ (1967) J Food Sci 32:91–97
Doyle J, Giannouli P, Philp K, Morris ER (2002) In: Williams PA, Phillips GO (ed) Gums and stabilisers for the Food Industry 11. Royal Society of Chemistry, Cambridge, pp 158–164
Piculell L (1995) In: Stephen AM (ed) Food polysaccharides and their applications. Marcel Dekker, New York, pp 205–238
Cianca M, Milas M, Rinaudo M (1997) Int J Biol Macromol 20:30–35
Precht D (1988) In: Garti N, Sato K (ed) Crystalisation and polymorphism of fats and fatty acids. Marcel Dekker, New York, pp 305–361
Clegg SM, Moore AK, Jones SA (1996) J Food Sci 61:1073–1079
Grace HP (1982) Chem Eng Commun 14:225–277
Acknowledgments
The authors would like to acknowledge the help of J. Roche and J. O’Reilly in the preparation of the water-in-oil spreads.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mounsey, J.S., Stathopoulos, C.E., Chockchaisawasdee, S. et al. Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan. Eur Food Res Technol 227, 675–681 (2008). https://doi.org/10.1007/s00217-007-0771-0
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-007-0771-0