Lecipro AOCS Lecithin SC Montreal
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1 Lecithin Dispersion and Emulsification Demo W. van Nieuwenhuyzen Lecipro Consulting AOCS Lecithin SC - Montreal, April 27-28, 28, 2013 Lecipro AOCS Lecithin SC Montreal
2 Topics Emulsifying Properties Dispersion Test Oil Emulsification Test Oil Protein Emulsion Stability Test Effect of Energy Input on Particle Size Lecipro AOCS Lecithin SC Montreal
3 Foods: Colloidal Dispersions liquid/ solid particles in continuous phase PRODUCT EMULSION TYPE MAIN COMPONENTS Fat spreads W/O water droplets and protein in semi-solid solid fat phase Ice cream Mayonnaise Milk Chocolate O/W O/W O/W W/O fat in water phase + milk protein and starch oil in water phase + egg yolk fat + protein in water phase dispersed sugar & cocoa particles in fat phase Lecipro AOCS Lecithin SC Montreal
4 Required functions for emulsifier Reduction of tension at Oil Water interface Hydrophilic and Lipophilic Properties Good partial solubility in water and oil Facilitate disruption of bulk phases in small droplets Interaction with food ingredients may give unique added values e.g. microbial shelf-life, life, mouth feel, melting behavior, sensory, instant properties Lecipro AOCS Lecithin SC Montreal
5 Modified Lecithins : HLB range W/O O/W PI-3F fraction Hydroxylated d Standard Hydrolysed PE-5F fraction PC fraction Lecithin/hydrophilic c emulsifier Acetylated Oil free Lecipro AOCS Lecithin SC Montreal
6 Characterization tests of Lecithin Surface activity Dispersibility test Emulsifying capacity test Emulsion stability test lecithin / water lecithin / oil / water (FCT*) lecithin / oil / protein / water PARAMETERS : Mixing - Homogenisation (shear, time, energy) Solubility speed %Oil in O/W emulsion Stability (ph, protein, salt, Calcium) INVESTIGATION VALUES : Creaming Sedimentation Particle Size Distribution (Malvern Zetasizer, Coulter) Electric Repulsion / Zeta potential * FCT see Fast Creaming Test procedure on CD Lecipro AOCS Lecithin SC Montreal
7 Dispersion test 1% lecithin in water 30 C, hand stirring Standard lecithin > 60 sec Hydrolyzed lecithin 20 sec Hydroxylated lecithin 5 sec Lecipro AOCS Lecithin SC Montreal
8 Emulsifying tests with lecithin left: emulsifying capacity right: emulsion stability Lecipro AOCS Lecithin SC Montreal
9 Rating of lecithin emulsifying performance Dispersibility Emulsifying Capacity Standard liquid 1 2 Standard oil-free 3 2 PC-35 fraction 3 4 Hydrolyzed 4 5 Hydroxylated 5 5 1=poor 5=excellent Lecipro AOCS Lecithin SC Montreal
10 Particle Size Distribution of Emulsions Procedure 4 g lecithin, 50 g soya oil and 200 g demineralised water, Φ 0.2 Pre mix with Braun MX 32 at speed 3 for 5 minutes Homogenisation with APV Rannie or Microfluidizer Particle Size Distribution measured with Malvern Zetasizer III Lecithins liquid hydrolysed lecithin, degree of hydrolysis 60% deoiled PC-30 lecithin Lecipro AOCS Lecithin SC Montreal
11 APV homogenisation of O/W emulsion with 2 lecithins PC30 lecithin fraction Hydrolyzed lecithin APV type of dairy Homogenizer PSD measured by Zetasizer Higher pressure smaller PSD particle size nm PC30, 300 bar PC30, 600 bar hydrolysed, 300 bar hydrolysed, 600 bar number of passes Lecipro AOCS Lecithin SC Montreal
12 PSD of homogenised O/W emulsion with hydrolysed lecithin Microfluidizer (MF) effective with 2-3 passes Particle Size Distribution MF-300 bar MF-600 bar APV 300 bar PSD measured by Zetasizer P S D [n m ] APV 600 bar number of passes Lecipro AOCS Lecithin SC Montreal
13 Test procedures: What do we learn? Pre-selection tool in laboratory: Type emulsifier, oil, protein, Type of emulsion Effect of mixing and homogenisation ph, Temperature, Time, Water Hardness Estimate of required equipment Translation to real recipe Application tests with final recipe Fine tuning of recipe and procedures Lecipro AOCS Lecithin SC Montreal
14 Lecithin Dispersion Test DEMO Dispersion of Lecithins in tap water Drop of lecithin and stirring manually with spatula Standard liquid soy lecithin Oil-free soy lecithin powder Hydrolyzed lecithin Acetylated lecithin Hydroxylated lecithin Observe dispersion rate: Indication for hydrophilic properties Lecipro AOCS Lecithin SC Montreal
15 LECIPRO CONSULTING EMULSIFICATION TEST FAST CREAMING TEST Principle Lecithin oil blend is dispersed in water of 50 ºC and examined on water separation Material and Ingredients -Water of 10 ºDH by mixing 2 parts tap water with 1 part distilled water (depends on hard water quality) -Sudan Red-III of 7B (Merck 5232) Sudan red solution: 1% in soy oil -Soy oil or other refined vegetable oil or specific defined fat blend This oil is colored with 0.02% of the Sudan red solution Apparatus -Stirrer with 3 wings, driven with 1500 rpm by a stirring motor with rpm indicator. Any other mixer with low energy input can be used for internal test comparison -Mixing beakers of minimal 500 ml -Mass cylinders of 250 ml, high model -Thermometer, ºC -Thermostat bath -Heating plate -Stopwatch Sample preparation -Heat lecithin and oil to maximal 60 ºC. -Weigh in a beaker: 45,0 gram oil and 5,0 gram lecithin and mix thorough with spatula. -Weigh in the mixing beaker 200 gram water of 50 ºC and add 40 gram of the lecithinoil blend -Stir with the stirring motor for 30 seconds at 1500 rpm -Pour the emulsion in the heated mass cylinder Examination -Read the separated under layer after 5, 15 and 30 minutes -Read the creamed upper layer Remarks Standard lecithin will give a fast water separation Hydrolyzed lecithin gives low water separation An emulsifier mixture such as ethoxylated monodiglycerides + lecithin (2 + 5) gives low water separation. Water hardness can be adapted, but should be reported. Distilled water gives slower and less water separation LECIPRO CONSULTING Edition willem@lecipro.nl 1906 AH Limmen The Netherlands
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