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Espert M, Sanz T, Salvador A. Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods. 2020;9(6)doi: 10.3390/foods9060796.
Espert, M., Sanz, T., & Salvador, A. (2020). Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods (Basel, Switzerland), 9(6), . https://doi.org/10.3390/foods9060796
Espert, Maria, et al. "Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility." Foods (Basel, Switzerland) vol. 9,6 (2020). doi: https://doi.org/10.3390/foods9060796
Espert M, Sanz T, Salvador A. Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility. Foods. 2020 Jun 17;9(6). doi: 10.3390/foods9060796. PMID: 32560410; PMCID: PMC7353519.
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Foods. 2020 Jun 17;9(6). doi: 10.3390/foods9060796.

Use of Milk Fat/Cellulose Ether Emulsions in Spreadable Creams and the Effect of In Vitro Digestion on Texture and Fat Digestibility.

Foods (Basel, Switzerland)

Maria Espert, Teresa Sanz, Ana Salvador

Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Spain.

PMID: 32560410 PMCID: PMC7353519 DOI: 10.3390/foods9060796

Abstract

This study investigated the texture properties and fat digestibility of new spreadable chocolate creams formulated with an emulsion composed of milk fat and a cellulose ether as a fat source. The spreadability was analysed at 20 °C and compared with a commercial spreadable cream formulated with palm fat. Structural changes in the creams after the in vitro oral and gastric digestion stages were evaluated; lipid digestibility was determined by titration with NaOH during intestinal digestion. Spreadability tests showed the spreads were similar. After oral digestion, the commercial spread showed an increase in extrusion force because of flocculation induced by saliva, an effect not observed in spreads with cellulose ether. Digestibility determination showed lower values for the reformulated spreads. Therefore, milk fat-cellulose ether based emulsions offer an alternative to achieve reformulated spreadable creams, with physical properties similar to those of commercial products but providing reduced fat content and lower lipid digestibility, without compromising the quality of the final product.

Keywords: fat release; hydrocolloids; milk fat; spreadability; spreadable creams

References

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