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Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids

Published online by Cambridge University Press:  22 July 2021

Virgínia Nardy Paiva ,
Lucas de Souza Soares ,
Rodrigo Stephani ,
Álvaro Augusto Pereira Silva ,
Antônio Fernandes de Carvalho ,
Isis Rodrigues Toledo Renhe  and
Ítalo Tuler Perrone
Virgínia Nardy Paiva
Affiliation:
Food Technology Department, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
Lucas de Souza Soares
Affiliation:
Food Technology Department, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil Engineering College, Federal University of Grande Dourados, Dourados, Mato Grosso do Sul, Brazil
Rodrigo Stephani
Affiliation:
Chemistry Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
Álvaro Augusto Pereira Silva
Affiliation:
Chemistry Department, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
Antônio Fernandes de Carvalho
Affiliation:
Food Technology Department, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
Isis Rodrigues Toledo Renhe
Affiliation:
EPAMIG –Cândido Tostes Dairy Institute, Juiz de Fora, Minas Gerais, Brazil
Ítalo Tuler Perrone*
Affiliation:
Pharmaceutical Sciences Department, Federal University of Juiz de Fora, Minas Gerais, Brazil
*
Author for correspondence: Ítalo Tuler Perrone, Email: [email protected]
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Abstract

The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G′ > G″), and a remarkable increase in both G′ and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.

Keywords

Dairy creamfood hydrocolloidshigh homogenization pressurelight creamrheologystabilityUHT
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 3 , August 2021 , pp. 343 - 350
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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