Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein

dc.contributor.authorAmagliani, Luca
dc.contributor.authorO'Regan, Jonathan
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.funderNestléen
dc.date.accessioned2022-08-11T14:21:13Z
dc.date.available2022-08-11T14:21:13Z
dc.date.issued2022
dc.date.updated2022-08-11T13:49:45Z
dc.description.abstractThe emulsifying properties of rice protein ingredients, and their behaviour in the presence of other non-protein emulsifiers, are essential to support food applications. The objective of this study was to investigate the influence of different low molecular weight surfactants (LMWS) on the stability of model infant formula emulsions (10 g protein L−1, 35 g soybean oil L−1, 50 g carbohydrate L−1) based on a rice protein hydrolyzate (RPH). Inclusion of CITREM and DATEM, at concentrations greater than 1 g L−1, gave emulsions with mean fat globule diameters (D[4,3]) less than 1 μm with good creaming stability, while lecithin was less effective across the concentration range tested (i.e., 1-3 g L−1). Coalescence of the control emulsion was observed upon both storage (10 d at 4 °C) and heat treatment (95 °C x 5 min). Increasing CITREM concentration increased storage and heat stability of the emulsions, while addition of CITREM at 2 g L−1 facilitated the formation of a very stable product. This study provides a first insight into the potential of hydrolyzed rice protein to be used as a value-added ingredient in the production of nutritional beverages such as infant formula emulsions, and the influence of LMWS on the stability of such products.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid112544en
dc.identifier.citationAmagliani, L., O'Regan, J., Kelly, A. L. and O'Mahony, J. A. (2022) 'Influence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice protein', LWT - Food Science and Technology, 154, 112544 (9pp). doi: 10.1016/j.lwt.2021.112544en
dc.identifier.doi10.1016/j.lwt.2021.112544en
dc.identifier.endpage9en
dc.identifier.issn0023-6438
dc.identifier.journaltitleLWT - Food Science and Technologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13483
dc.identifier.volume154en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2021, The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectRice protein hydrolyzateen
dc.subjectInfant formulaen
dc.subjectEmulsionen
dc.subjectSurfactantsen
dc.titleInfluence of low molecular weight surfactants on the stability of model infant formula emulsions based on hydrolyzed rice proteinen
dc.typeArticle (peer-reviewed)en
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