1, You are a food scientist in a nutritional supplement manufacturing company. Y
ID: 84365 • Letter: 1
Question
1, You are a food scientist in a nutritional supplement manufacturing company. Your group is working on developing an oil in water emulsion based drink in which the oil phase is fortified with bioactive compounds such as lycopene, beta carotene and vitamin A. You expect a refrigerated shelf life of 4 weeks.
Describe your approach to developing this product. How will you stabilize the emulsion?
What is the basis of your emulsifier selection?
Which factors do you expect to affect the stability of this emulsion?
Discuss which emulsion destabilization mechanism would be dominant and why? How will you delay the emulsion destabilization?
Explanation / Answer
Carotenoid formulations comprise of a mixture of -carotene, lycopene and lutein.The oil-in-water dispersions are typically prepared by interacting a water-dispersible beadlet consist of at least about 5% colloidal carotenoid with the water phase to form droplets of the carotenoid that are in direct contact with sufficient oil phase such that the carotenoid is stable against oxidation, even in the absence of an effective antioxidant such as ascorbic acid. such kind of oil-in-water carotenoid dispersions are especially useful in dilute juice beverages for providing vitamin A fortification and color.
It will be stabilized by 3% (w/w) whey protein isolate (WPI).
The hysteresis of emulsified HPKO crystallization onset approximately 10 °C; endset approximately 6 °C and melting onset approximately 17 °C; endset approximately 45 °C allowed us to operate at 15 °C on systems with identical compositions but different physical states of the same lipid phase.
The stability of lycopene in oil-in-water emulsions could be inhibited by altering the emulsion droplet interface and by the presence of tocopherols. stability may also increased when the emulsions were cooled slowly.
The formation of fatty acid oxidation products and the degradation of lycopene and tocopherol can be monitored for understanding emulsion destabilization mechanism. Fatty acids and lycopene had greater stability in oil-in-water emulsions stabilized by cationic dodecyltrimethylammonium bromide (DTAB) or nonionic polyoxyethylene (23) lauryl ether than by anionic sodium dodecyl sulfate (SDS). When emulsions were prepared using different carrier oils, the lycopene stability was in the following order: nonstripped corn oil > hexadecane > tocopherol-stripped corn oil. Lycopene degradation rates were similar in emulsions with and without fatty acids, suggesting that lycopene loss was independent of the presence of fatty acids. The crystallization can be delayed and inhibited in emulsions with smaller droplets and promoted in emulsions with larger droplets when compared to 40% o/w emulsions. Depending on the droplet sizes in the emulsion, the formation of lipid crystals (in combination with the emulsifier) either stab ilizes (small droplets) or destabilizes (big droplets) the emulsion.
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