The role of endogenous lipids in the emulsifying properties of cocoa
This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles present...
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| Format: | Article |
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Frontiers Media
2016
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| Online Access: | https://eprints.nottingham.ac.uk/31876/ |
| _version_ | 1848794288933044224 |
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| author | Gould, Joanne M. Furse, Samuel Wolf, Bettina |
| author_facet | Gould, Joanne M. Furse, Samuel Wolf, Bettina |
| author_sort | Gould, Joanne M. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles presently available for commercial use. The hypothesis was that endogenous lipids from cocoa were responsible for driving the formation of stable oil-in-water (o/w) emulsions. The data presented includes relative quantification of phospholipids from different commercially available cocoa material using 31P NMR spectroscopy and analyses of the emulsifying power of delipidified cocoa material. The commercially available cocoa material comprised several phospholipids, with phosphatidylcholine being the most abundant in all samples. Dispersions of delipidified cocoa material were found to drive the formation of o/w emulsions despite the absence of lipids. We therefore concluded that the emulsifying behaviour of cocoa material is not entirely reliant upon the endogenous lipids. This suggests that cocoa material may have a new and potentially widespread use in industrial food preparation and may inform manufacturing strategies for novel food grade emulsifiers. |
| first_indexed | 2025-11-14T19:13:49Z |
| format | Article |
| id | nottingham-31876 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:13:49Z |
| publishDate | 2016 |
| publisher | Frontiers Media |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-318762020-05-04T17:35:58Z https://eprints.nottingham.ac.uk/31876/ The role of endogenous lipids in the emulsifying properties of cocoa Gould, Joanne M. Furse, Samuel Wolf, Bettina This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles presently available for commercial use. The hypothesis was that endogenous lipids from cocoa were responsible for driving the formation of stable oil-in-water (o/w) emulsions. The data presented includes relative quantification of phospholipids from different commercially available cocoa material using 31P NMR spectroscopy and analyses of the emulsifying power of delipidified cocoa material. The commercially available cocoa material comprised several phospholipids, with phosphatidylcholine being the most abundant in all samples. Dispersions of delipidified cocoa material were found to drive the formation of o/w emulsions despite the absence of lipids. We therefore concluded that the emulsifying behaviour of cocoa material is not entirely reliant upon the endogenous lipids. This suggests that cocoa material may have a new and potentially widespread use in industrial food preparation and may inform manufacturing strategies for novel food grade emulsifiers. Frontiers Media 2016-02-22 Article PeerReviewed Gould, Joanne M., Furse, Samuel and Wolf, Bettina (2016) The role of endogenous lipids in the emulsifying properties of cocoa. Frontiers in Chemistry, 4 . p. 11. ISSN 2296-2646 Oil-in-water emulsions Cocoa Emulsifier Phospholipids Pickering http://journal.frontiersin.org/article/10.3389/fchem.2016.00011/abstract doi:10.3389/fchem.2016.00011 doi:10.3389/fchem.2016.00011 |
| spellingShingle | Oil-in-water emulsions Cocoa Emulsifier Phospholipids Pickering Gould, Joanne M. Furse, Samuel Wolf, Bettina The role of endogenous lipids in the emulsifying properties of cocoa |
| title | The role of endogenous lipids in the emulsifying properties of cocoa |
| title_full | The role of endogenous lipids in the emulsifying properties of cocoa |
| title_fullStr | The role of endogenous lipids in the emulsifying properties of cocoa |
| title_full_unstemmed | The role of endogenous lipids in the emulsifying properties of cocoa |
| title_short | The role of endogenous lipids in the emulsifying properties of cocoa |
| title_sort | role of endogenous lipids in the emulsifying properties of cocoa |
| topic | Oil-in-water emulsions Cocoa Emulsifier Phospholipids Pickering |
| url | https://eprints.nottingham.ac.uk/31876/ https://eprints.nottingham.ac.uk/31876/ https://eprints.nottingham.ac.uk/31876/ |