Formation, characterization, and storage stability of oil-in-water emulsions stabilized by fibrillated microcrystalline cellulose

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http://urn.fi/URN:NBN:fi:hulib-202203041391
Titel: Formation, characterization, and storage stability of oil-in-water emulsions stabilized by fibrillated microcrystalline cellulose
Sekundär titel: Öljy-vedessä-emulsioiden muodostus, karakterisointi ja säilöntästabiilisuus fibrilloidulla mikrokiteisellä selluloosalla
Författare: Pulkkinen, Elli
Medarbetare: Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta
University of Helsinki, Faculty of Agriculture and Forestry
Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten
Utgivare: Helsingin yliopisto
Datum: 2022
Språk: eng
Permanenta länken (URI): http://urn.fi/URN:NBN:fi:hulib-202203041391
http://hdl.handle.net/10138/341281
Nivå: pro gradu-avhandlingar
Utbildningsprogram: Elintarviketieteiden maisteriohjelma
Master's Programme in Food Sciences
Magisterprogrammet i livsmedelsvetenskaper
Studieinriktning: ei opintosuuntaa
no specialization
ingen studieinriktning
Abstrakt: There is a growing demand for new, environmentally sustainable, clean label food additives driven by consumers’ desire for healthier and sensorially appealing food products. The aim of this thesis is to study a novel, “clean label” food additive called fibrillated microcrystalline cellulose (fMCC) in the formation of emulsions, elucidate its stabilization mechanism, as well as emulsion storage stability at room temperature over time. To this aim, oil-in-water emulsions with fMCC and vegetable oil were formed via mechanical treatment. It was found that the oil droplets anchor on the surface of the fibrils attached to the microcrystalline cellulose. After homogenization fMCC formed large, entangled aggregates that were located in the continuous phase of the emulsion. This increased the viscosity of the emulsion, which contributed to the stability of the system. During storage, further aggregation was observed. High oil content emulsions exhibit some coalescence, while oil droplets in low oil content emulsions remained unchanged. In this thesis, it was shown that fMCC can be used as a suitable and environmentally sustainable ingredient for emulsion formation and stabilization, with the added benefit of increasing the fiber content of many processed foods and thus increasing their nutritional value.
Subject: Microcrystalline cellulose
emulsion
stabilizer
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