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The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese

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Abstract

We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samples were produced through thermal mixing of pre-prepared oil-in-water emulsions with a renneted casein gel. Sodium caseinate and Tween 20 were used as the emulsifiers. Microstructural analysis showed sodium caseinate stabilised droplets to be homogeneously dispersed within the cheese structure, whilst droplets stabilised by Tween 20 were phase concentrated into localised fat domains within the continuous protein network. Particle size measurements determined that, on chilled storage, the droplets in these localised regions underwent extensive partial coalescence, whilst the homogenously distributed caseinate droplets showed little change in droplet size. Small deformation rheology (4 to 80 °C) determined the sodium caseinate emulsion as providing a reinforcing effect on the protein network across the entire temperature range, while the Tween 20 emulsion was observed to mechanically strengthen the cheese structure at only at temperatures for which the fat phase was solid whilst serving to weaken the structure on transitioning to a molten state. Differences in droplet structure and stability were determined as influencing cheese melt and flow characteristics. During melting, no oiling-off observed for cheese samples comprising sodium caseinate stabilised droplets, compared to Tween 20 stabilised emulsions where extensive oiling-off was observed. Findings corroborate the hypothesis that caseinate coated droplets behave as active fillers within the protein network, whilst the Tween 20 stabilised emulsion are non-interactive.

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Abbreviations

AMF:

Anhydrous milk fat

CLSM:

Confocal laser scanning microscopy

MC_active:

Model cheese made from milk fat stabilised with sodium caseinate

MC_inactive:

Model cheese made from milk fat stabilised with Tween 20

NaCas:

Sodium caseinate

RVA:

Rapid visco analyser

Tween 20:

Polyoxyethylene-20 sorbitan monolaurate

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Acknowledgements

The authors are grateful to Fonterra Co-operative Group and the Ministry for Primary Industries for funding this project via the Transforming the Dairy Value Chain Primary Growth Partnership.

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Authors and Affiliations

  1. Massey Institute of Food Science and Technology, Massey University, Palmerston North, 4442, New Zealand

    Jing Luo & Matt Golding

  2. Fonterra Research and Development Centre, Palmerston North, 4442, New Zealand

    Graeme Gillies & Mita Lad

  3. The Riddet Institute, Massey University, Palmerston North, 4442, New Zealand

    Matt Golding

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  1. Jing Luo
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  2. Graeme Gillies
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  4. Matt Golding
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Correspondence to Matt Golding.

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Luo, J., Gillies, G., Lad, M. et al. The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese. Food Biophysics 13, 333–342 (2018). https://doi.org/10.1007/s11483-018-9539-2

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  • DOI: https://doi.org/10.1007/s11483-018-9539-2

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