Correlation Engine 2.0
Clear Search sequence regions

  • behavior (1)
  • fat (4)
  • micelles (1)
  • oil (3)
  • phospholipid (15)
  • products (1)
  • soybean oil (3)
  • Sizes of these terms reflect their relevance to your search.

    In this study dairy phospholipid (PL) gels were made using 3 different concentrations of PL (15%, 30%, and 45%) and soybean oil to determine the gel-forming ability and functional traits that dairy PL have. After 24 h of storage the visual stability, crystal morphology, solid fat content, melting behavior, viscosity, and oil binding capacity of the gels were evaluated. All samples showed visual stability, whereas polarized light microscopy showed that high concentrations of PL reduced PL mobility, preventing tubular micelles from forming at high concentrations of PL (45%). Solid fat content increased with an increase in PL concentration. The melting enthalpy increased as the concentration of PL increased. The viscosity was assessed at 0.01, 0.1, and 1.0 1/s shear rates. A significant difference was observed between the 45% PL samples and the other samples at low and intermediate shear, but at high shear levels, a significant difference was only seen between the 15% PL sample and the other samples. The oil binding capacity showed a significant difference between the 45% PL sample and the other 2 samples. This study shows that dairy PL can be added to a vegetable oil to produce semi-solid material with appropriate functional properties. Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.


    Zachary Cooper, Casey R Simons, Robert Ward, Silvana Martini. Functional properties of dairy phospholipid gels. Journal of dairy science. 2021 Feb;104(2):1412-1423

    Expand section icon Mesh Tags

    Expand section icon Substances

    PMID: 33189284

    View Full Text