Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches

• Published in: Powder technology Vol. 445; p. 120097
• Main Authors: Dewulf, Luc, Hausmann, Michael K., Bozon, Annabel, Niederreiter, Gerhard, Palzer, Stefan, Salman, Agba D.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2024
• Subjects: Chocolate; De-oiling; Food powders; gravity; lipids; Oil migration; oils; Particulate food; porosity; sweets; technology; 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

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...