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The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)

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Journal of Surfactants and Detergents

Abstract

Cupuassu fat is a good candidate for partial substitution of cocoa butter in many products, including emulsions. However, for such use it is necessary to know the characteristics of the products prepared with cupuassu fat. Therefore, the main goal of this work is to characterize emulsions prepared with cupuassu fat using the surfactants Tween® 60, Tween® 80 and Tween® 85 as emulsifiers. The emulsions were prepared at 43 °C with addition of 0.5 or 1.5 % (w/v) of surfactant and compared with an emulsion without surfactant. All emulsions were analysed by conductivity, stability, pH, optical microscopy, rheology and oxidative stability. It was verified that the emulsions prepared with Tween® 60 and Tween® 80 have higher stability, smaller droplet size and higher apparent viscosity. Also, these properties are positively influenced by the concentration of the surfactant. On the other hand, emulsions prepared with Tween 85 or without surfactant reached unsatisfactory results. The rheological behaviour of the emulsions was adequately described by both Herschel-Bulkley and Mizhari-Berki models revealing pseudoplastic character. These emulsions also present strong gel behaviour, with storage modulus higher than loss modulus. In conclusion, cupuassu fat can be used as oil phase for emulsions products and this characterization helps to understand their behaviour in order to increase their use in food industry.

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Acknowledgments

We gratefully acknowledge the financial support provided by CAPES (Coordination for the Improvement of Higher Education Personnel) to carry out this work, the Graduate Program in Food Engineering (Federal University of Paraná, Brazil), and FECAT for donation of cupuassu fat. Also thank the National Research Council of Brazil - CNPq No. 476950/2013-9, Araucaria Foundation (PRONEX-Carboidratos), Rede Nanoglicobiotec-MCT/CNPq – No. 564741/2010-8, and the support of Professor Dr. J.L.M.S., research member of CNPq (No. 306949/2012-1).

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Authors and Affiliations

  1. Graduation Program of Food Engineering, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, P.O. Box 19011, Paraná, 81531-990, Brazil

    Gerson Lopes Teixeira, Luana Carolina Bosmuler Züge, Agnes de Paula Scheer & Rosemary Hoffmann Ribani

  2. Department of Biochemistry and Molecular Biology, Federal University of Paraná, Centro Politécnico, Jardim das Américas, Curitiba, P.O. Box 19011, Paraná, 81531-990, Brazil

    Joana Léa Meira Silveira

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  1. Gerson Lopes Teixeira
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  2. Luana Carolina Bosmuler Züge
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Correspondence to Gerson Lopes Teixeira.

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Teixeira, G.L., Züge, L.C.B., Silveira, J.L.M. et al. The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum). J Surfact Deterg 19, 725–738 (2016). https://doi.org/10.1007/s11743-016-1820-0

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  • DOI: https://doi.org/10.1007/s11743-016-1820-0

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