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Microscopic water dispersion and hydrogen-bonding structures in margarine spreads with Raman hyperspectral imaging
J Nicholas Taylor1, Kazuki Bando2, Shiori Tsukagoshi3
1Advanced Photonics and Biosensing Open Innovation Laboratory, AIST-Osaka University, Yamadaoka, Suita, Osaka 565-0871, Japan.
Food Chemistry
|November 21, 2024
Summary
This study reveals that stronger hydrogen bonding in margarine emulsions reduces oil-off, improving texture and appearance. Raman imaging helps observe these microscopic changes in water-in-oil emulsions.
Area of Science:
- Food Science
- Materials Science
- Physical Chemistry
Background:
- Margarine, a water-in-oil (W/O) emulsion, faces challenges with saturated fat reduction, often causing oil-off.
- Oil-off, the seepage of liquid oil, negatively impacts margarine's appearance and texture.
- Understanding the microscopic morphology at water-oil interfaces is crucial for preventing oil-off.
Purpose of the Study:
- To establish Raman imaging as a method for observing W/O emulsion morphologies.
- To analyze the microscopic structures of five distinct margarine spreads.
- To correlate emulsion morphology with the phenomenon of oil-off.
Main Methods:
- Utilized Raman imaging to analyze the microscopic morphologies of W/O emulsions.
- Examined five different margarine spreads with variations in manufacturing date, formulation, and process.
- Quantified and correlated observed morphologies with the extent of oil-off.
Main Results:
- Raman imaging effectively visualized microscopic morphologies within margarine W/O emulsions.
- Distinct morphological differences were observed across the five analyzed margarine spreads.
- A correlation was found between robust hydrogen bonding in the oil phase and reduced oil-off.
Conclusions:
- Stronger hydrogen bonding interactions involving emulsifiers, water, and crystallized fats enhance W/O emulsion stability.
- These interactions reduce susceptibility to oil-off, improving margarine quality.
- Raman imaging is a valuable tool for studying emulsion stability and optimizing food product formulations.
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