Rheological characterization of full-fat and low-fat glaze materials for foods

MEZA, BE; PERALTA, JM; ZORRILLA, SE

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 171 p. 57 - 66

0260-8774

Theobjective of this work was to perform the rheological characterization offull-fat and low-fat glaze materials used as film-forming fluids. Glazematerials were elaborated with icing sugar, skim milk powder, water, anddifferent contents (0, 3, 6, and 9%) of vegetal fat (sunflower oil and soylecithin) or microparticulated whey protein as fat mimetic. Rotationalrheometry, creep tests, and dynamical rheometry were performed. Yield stresswas obtained by direct and indirect methods. Steady shear viscosity wasanalyzed applying the Herschel-Bulkley model. Complex moduli were modeled witha power law equation and the application of Cox-Merz rule was considered. Images were obtainedby optical microscopy. Average film thickness values were estimated using a mechanisticmathematical model for a dip-coating process during the draining stage. Theresults indicated that it may be possible to obtain low-fat glaze materialswith rheological properties, microstructure, and film thickness-formingcapacities similar to full-fat formulations.