Optimizing the processing of oat-based oil-in-water emulsions
Mäkelä, Meri (2020-11-03)
Optimizing the processing of oat-based oil-in-water emulsions
Mäkelä, Meri
(03.11.2020)
Julkaisu on tekijänoikeussäännösten alainen. Teosta voi lukea ja tulostaa henkilökohtaista käyttöä varten. Käyttö kaupallisiin tarkoituksiin on kielletty.
suljettu
Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2020111390145
https://urn.fi/URN:NBN:fi-fe2020111390145
Tiivistelmä
The growing interest towards plant-based products has led to a rapid increase in the choice of vegan products in the food market. In Finland, several oat-based vegan prod-ucts have been launched recently. Many of the products are based on emulsions. How-ever, the formulation of an oat-based emulsion differs greatly from that of dairy-based ones, as the oat is lacking protein but is rich in starch and beta-glucan. Therefore, oat emulsions have higher viscosity and lower emulsion stability compared to dairy-emulsions. It is well known that unstable and very viscous emulsion may cause notably challenges during the processing.
The aim of this work was to decrease the viscosity and improve the emulsion stability of an oat-based oil-in-water (o/w) emulsion. The emulsion matrix was optimized by focus-ing on the dosage and type of hydrocolloids and emulsifiers. The viscosity of the sam-ples was measured, and the stability of the emulsion was evaluated visually after the foaming step and after the freezing-thawing cycle.
The target emulsion of the study is a raw material for an existing, industrially produced vegan dessert. The viscosity of the emulsion was reduced by 88%, when the hydrocol-loidal gums, especially gellan gum, were removed. Additionally, the sensory properties of the product were rated to be better than in the original. The viscosity was further de-creased, when the emulsion stability was improved by changing the type of emulsifier and optimizing the dosage of the emulsifier. The achieved excellent emulsion stability leads to a decrease in the viscosity by 32% and greatly improves the air distribution in the mix: the air bubbles are smaller and evenly spread throughout the mixture. Moreover, the optimized emulsion is stable over freezing-thawing-cycle, in contrast to the original emulsion.
The results were confirmed in a large-scale pilot trial and finally in a production scale trial. The modification suggested in this work will be thus adapted to the formulation of the emulsion. With the new formulation, the product can be processed more cost-effectively and ecologically. The less viscous and more stable emulsion provides easier pumping and portioning as well as longer shelf life, which reduces the amount of scrap.
The aim of this work was to decrease the viscosity and improve the emulsion stability of an oat-based oil-in-water (o/w) emulsion. The emulsion matrix was optimized by focus-ing on the dosage and type of hydrocolloids and emulsifiers. The viscosity of the sam-ples was measured, and the stability of the emulsion was evaluated visually after the foaming step and after the freezing-thawing cycle.
The target emulsion of the study is a raw material for an existing, industrially produced vegan dessert. The viscosity of the emulsion was reduced by 88%, when the hydrocol-loidal gums, especially gellan gum, were removed. Additionally, the sensory properties of the product were rated to be better than in the original. The viscosity was further de-creased, when the emulsion stability was improved by changing the type of emulsifier and optimizing the dosage of the emulsifier. The achieved excellent emulsion stability leads to a decrease in the viscosity by 32% and greatly improves the air distribution in the mix: the air bubbles are smaller and evenly spread throughout the mixture. Moreover, the optimized emulsion is stable over freezing-thawing-cycle, in contrast to the original emulsion.
The results were confirmed in a large-scale pilot trial and finally in a production scale trial. The modification suggested in this work will be thus adapted to the formulation of the emulsion. With the new formulation, the product can be processed more cost-effectively and ecologically. The less viscous and more stable emulsion provides easier pumping and portioning as well as longer shelf life, which reduces the amount of scrap.