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

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dc.contributor Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta fi
dc.contributor University of Helsinki, Faculty of Agriculture and Forestry en
dc.contributor Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten sv
dc.contributor.author Pulkkinen, Elli
dc.date.issued 2022
dc.identifier.uri URN:NBN:fi:hulib-202203041391
dc.identifier.uri http://hdl.handle.net/10138/341281
dc.description.abstract 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. en
dc.language.iso eng
dc.publisher Helsingin yliopisto fi
dc.publisher University of Helsinki en
dc.publisher Helsingfors universitet sv
dc.subject Microcrystalline cellulose
dc.subject emulsion
dc.subject stabilizer
dc.title Formation, characterization, and storage stability of oil-in-water emulsions stabilized by fibrillated microcrystalline cellulose en
dc.title.alternative Öljy-vedessä-emulsioiden muodostus, karakterisointi ja säilöntästabiilisuus fibrilloidulla mikrokiteisellä selluloosalla fi
dc.date.embargoedUntil 2023-03-01
dc.type.ontasot pro gradu -tutkielmat fi
dc.type.ontasot master's thesis en
dc.type.ontasot pro gradu-avhandlingar sv
dct.identifier.urn URN:NBN:fi:hulib-202203041391
dc.subject.specialization ei opintosuuntaa fi
dc.subject.specialization no specialization en
dc.subject.specialization ingen studieinriktning sv
dc.subject.degreeprogram Elintarviketieteiden maisteriohjelma fi
dc.subject.degreeprogram Master's Programme in Food Sciences en
dc.subject.degreeprogram Magisterprogrammet i livsmedelsvetenskaper sv

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