Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

• Published in: Journal of the American Oil Chemists' Society Vol. 79; no. 8; pp. 783 - 790
• Main Authors: Raymundo, A, Franco, J. M, Empis, J, Sousa, I
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01-08-2002; Springer
• Subjects: Biological and medical sciences; droplet size; Emulsion; emulsions; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; lipid content; low‐fat; lupin protein; markets; mayonnaise; response surface methodology; rheological properties; rheology; texture; viscoelasticity; xanthan gum; Legumes; Oil water emulsion; Stabilization; Xanthan gum; Lipids; Lupin; Droplet; Texture; Low fat product; Mayonnaise; Formulation; Biopolymer; Plant protein; Rheological properties
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-002-0559-6

The effect of composition (protein, xanthan gum, and oil content) of lupin protein-stabilized emulsions on their physical properties—droplet size distribution, rheological behavior, and texture—was studied. Droplet size distribution was measured by laser light-scattering experiments, rheological parameters were determined from oscillatory and steady-state flow measurements, and texture responses were obtained from texture profile analysis. Response surface methodology was used to optimize the emulsion composition using commercial mayonnaise parameters as a standard. An increase in protein, xanthan gum, or oil content produced, in the experimental range considered, an increase in the rheological and textural parameters studied, as well as a decrease in the average oil droplet diameter. It was possible to produce stable lupin protein-stabilized emulsions with physical properties similar to those of commercial mayonnaise for a wide variety of protein, xanthan gum, and oil concentration values, which may be designed to suit market specifications.