Linear and nonlinear viscoelasticity of edible o/w emulsions used as saturated fat replacers

A recent strategy for controlling saturated fat intake consists on the design of vegetable oil-based emulsions. The aim was to characterize the linear and nonlinear viscoelastic properties of o/w emulsions formulated with two types of cellulose: MX (methylcellulose, MC) and F4M (hydroxypropyl methylcellulose, HPMC). The emulsions were characterized by steady flow curves and frequency sweeps in SAOS (Small Amplitude Oscillatory Shear) regime. In order to evaluate linear and non-linear response, strain sweeps were performed from 0.01 to 1000% strain amplitude at different frequencies (0.1, 1 and 5 Hz). Fourier Transform rheology and orthogonal stress decomposition were applied and LAOS (Large Amplitude Oscillatory Shear) parameters (G’M, G’L, ηM’, ηL’, S and T) were analysed. The type of cellulose ether significantly affected both flow behaviour and internal structure of the samples. MX emulsion presented greater consistency at rest and higher gel strength in SAOS regime with a lower frequency dependence than F4M emulsion. However, both emulsions presented similar properties at large deformations, showing shear thinning and strain stiffening behaviour. Nonlinear viscoelastic analysis allows to improve the textural characterization of emulsions, providing complementary useful information for establishing the most suitable formulation in experimental conditions closer to real applications and processes.

This work is supported by the Spanish Ministry of Science, Innovation and Universities (Funding number: PID2022-137587OB-C21). IATA-CSIC is a Centre of Excellence Severo Ochoa (CEX2021-001189-S funded by MCIN/AEI/10.13039/501100011033).

With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S)

Peer reviewed