Liquid Crystalline Phases in the Structuring of Food Products

Author： Heertje I. Roijers E.C. Hendrickx H.A.C.M.

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.31, Iss.4, 1998-04, pp. : 387-396

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Abstract

It has been explored whether liquid crystalline phases of surfactants and water would offer opportunities for the development of low-calorie food products. Commercial monoglycerides and esters of monoglycerides are used as nonionic and anionic surfactants, respectively. Such mixtures allow the incorporation of large amounts of water in a liquid crystalline lamellar phase. On cooling, this phase transforms into a so-called α-gel state, with a remarkable ointment-like consistency. In turn, the α-gel may transform into a crystalline coagel state with a more fat-like consistency, which also is able to incorporate large amounts of water. The characteristics of these gel phases and their transformation have been investigated. The transformation appears to be a rather slow process which can be influenced by thermal, mechanical or chemical treatments. Shear and temperature increase, in general, enhance the transition rate. For proper gel formation the amounts of nonionic and anionic surfactants and of salt and pH have to be matched carefully. Addition of compounds such as other surfactants or biopolymers, in general, retards the transition process. Electrostatic interactions between added proteins and the bilayer in the lamellar phase strongly stabilize the α-gel state. Coagel and α-gel phases can be used as main components in low-calorie food products. Both phases show a different functionality, in particular with respect to firmness and foaming characteristics. Applications are discussed.