Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches
Many consumer food products such as confectionary or culinary seasonings are particle-based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid migration is the result of inherent metastability of multiphasic particulate food systems. Lipid instability is further aggr...
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| Published in | Powder technology Vol. 445; p. 120097 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier B.V
01.09.2024
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Many consumer food products such as confectionary or culinary seasonings are particle-based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid migration is the result of inherent metastability of multiphasic particulate food systems. Lipid instability is further aggravated by climatic conditions, interaction with packaging, porosity, material transitions, and even gravity. Resulting lipid mobility can lead to various quality defects such as fat bloom on chocolate or oil stains on fibrous paper-based wrappers. This review revisits the factors influencing lipid migration and the generally accepted transport mechanisms diffusion and capillary flow. The most common measurement methods and modelling approaches described in the literature are discussed and assessed. Modern mitigation strategies to control lipid mobility are reviewed, with discussion on applicability to different particle-based food types and structures. Current trends towards healthier diets, clean-label recipes and sustainable packaging challenge traditional methods to stabilise lipids in food. As such a fundamental understanding, and measurement, modelling and mitigation strategies of lipid migration are highly relevant for a wide range of lipid-containing particulate foods.
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•Two thirds of consumer foods are sold in particle-based forms and contain lipids.•Oil, fat and grease are subject to migration within and out of the particle system.•Lipid leaking results in quality defects on the food surface and the packaging.•Modern migration measurement techniques, diffusion and capillary models are reviewed.•Innovative oil stabilisation strategies for particulate foods types are discussed. |
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| AbstractList | Many consumer food products such as confectionary or culinary seasonings are particle-based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid migration is the result of inherent metastability of multiphasic particulate food systems. Lipid instability is further aggravated by climatic conditions, interaction with packaging, porosity, material transitions, and even gravity. Resulting lipid mobility can lead to various quality defects such as fat bloom on chocolate or oil stains on fibrous paper-based wrappers. This review revisits the factors influencing lipid migration and the generally accepted transport mechanisms diffusion and capillary flow. The most common measurement methods and modelling approaches described in the literature are discussed and assessed. Modern mitigation strategies to control lipid mobility are reviewed, with discussion on applicability to different particle-based food types and structures. Current trends towards healthier diets, clean-label recipes and sustainable packaging challenge traditional methods to stabilise lipids in food. As such a fundamental understanding, and measurement, modelling and mitigation strategies of lipid migration are highly relevant for a wide range of lipid-containing particulate foods. Many consumer food products such as confectionary or culinary seasonings are particle-based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid migration is the result of inherent metastability of multiphasic particulate food systems. Lipid instability is further aggravated by climatic conditions, interaction with packaging, porosity, material transitions, and even gravity. Resulting lipid mobility can lead to various quality defects such as fat bloom on chocolate or oil stains on fibrous paper-based wrappers. This review revisits the factors influencing lipid migration and the generally accepted transport mechanisms diffusion and capillary flow. The most common measurement methods and modelling approaches described in the literature are discussed and assessed. Modern mitigation strategies to control lipid mobility are reviewed, with discussion on applicability to different particle-based food types and structures. Current trends towards healthier diets, clean-label recipes and sustainable packaging challenge traditional methods to stabilise lipids in food. As such a fundamental understanding, and measurement, modelling and mitigation strategies of lipid migration are highly relevant for a wide range of lipid-containing particulate foods. [Display omitted] •Two thirds of consumer foods are sold in particle-based forms and contain lipids.•Oil, fat and grease are subject to migration within and out of the particle system.•Lipid leaking results in quality defects on the food surface and the packaging.•Modern migration measurement techniques, diffusion and capillary models are reviewed.•Innovative oil stabilisation strategies for particulate foods types are discussed. |
| ArticleNumber | 120097 |
| Author | Dewulf, Luc Hausmann, Michael K. Palzer, Stefan Salman, Agba D. Bozon, Annabel Niederreiter, Gerhard |
| Author_xml | – sequence: 1 givenname: Luc surname: Dewulf fullname: Dewulf, Luc email: ldewulf1@sheffield.ac.uk organization: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, United Kingdom – sequence: 2 givenname: Michael K. surname: Hausmann fullname: Hausmann, Michael K. organization: Nestlé Research, Route du Jorat 57, 1000 Lausanne, Switzerland – sequence: 3 givenname: Annabel surname: Bozon fullname: Bozon, Annabel organization: Nestlé Product Technology Centre, Lange Straße 21, 78221 Singen, Germany – sequence: 4 givenname: Gerhard surname: Niederreiter fullname: Niederreiter, Gerhard organization: Nestlé Research, Route du Jorat 57, 1000 Lausanne, Switzerland – sequence: 5 givenname: Stefan surname: Palzer fullname: Palzer, Stefan organization: Nestlé Research, Route du Jorat 57, 1000 Lausanne, Switzerland – sequence: 6 givenname: Agba D. surname: Salman fullname: Salman, Agba D. organization: Department of Chemical and Biological Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, United Kingdom |
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| Keywords | HOSO C MRI XCT Oil migration FMCG N O PLM SD SFC WI SG o/w w/o CMC CPMG EDX FRAP De-oiling CLSM T2 LSE FID SSE Chocolate DAG PFG-STE Food powders MAG NMR FOGs RF SCE NIR RH SCI Particulate food SEM TAG NCT |
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