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Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion

Inayat, Muhammad Kashif LU (2024) MTTM01 20241
Packaging Logistics
Abstract
This master thesis project was completed in partnership with Lantmännen,
known for producing Gluten Free (GF) PromOat®—a concentrated oat β
glucan powder. The main aim of the thesis was to explore the properties of
emulsions containing GF PromOat® oat β-glucan. It specifically focuses on
the critical overlap concentration, viscosity, and stability before and after
high-pressure homogenization (HPH) at 100, 300, and 700 bars.
The research was conducted in three primary phases: (1) identifying the
critical overlap concentration of the hydrocolloid, (2) creating stable
ingredient combinations, and (3) evaluating the impact of oat β-glucans on
the stability of a reference oil-in-water emulsion using droplet-profiling
... (More)
This master thesis project was completed in partnership with Lantmännen,
known for producing Gluten Free (GF) PromOat®—a concentrated oat β
glucan powder. The main aim of the thesis was to explore the properties of
emulsions containing GF PromOat® oat β-glucan. It specifically focuses on
the critical overlap concentration, viscosity, and stability before and after
high-pressure homogenization (HPH) at 100, 300, and 700 bars.
The research was conducted in three primary phases: (1) identifying the
critical overlap concentration of the hydrocolloid, (2) creating stable
ingredient combinations, and (3) evaluating the impact of oat β-glucans on
the stability of a reference oil-in-water emulsion using droplet-profiling
techniques. Additionally, a comprehensive packaging evaluation of GF
PromOat® was performed, which included an analysis of its packaging,
labelling, and claims. This evaluation covered aspects such as containment,
apportionment, and protection.
The critical overlap concentration was determined to be 0.0349 g/mL (3.49%
m/m). Oat β-glucan solutions demonstrated shear-thinning behavior without
forming gels. However, the oat β-glucan powder alone did not provide long
term stability. It makes the addition of an emulsifier necessary for kinetic
stability.
Stability analysis using backscattering measurements revealed differences
among the samples. It indicated that HPH conditions could causes a
significantly impact in the emulsion stability. The results suggested that
reducing oil droplet size during HPH enhances the stabilizing effect.
Emulsions with oat β-glucans at or above the critical concentration remained
stable for over 30 days when the HPH pressure was 700 bars. However,
below this concentration threshold the depletion mechanism dominated. It
overpowered the viscosity-induced stabilizing effect and resulted in
instability. Future studies could investigate other food matrices, such as those
with lower oil content. (Less)
Popular Abstract
Ever wonder what keeps your salad dressing creamy and plant-based
beverages consistence? This thesis unlocks the secrets of stable emulsions!
Ever shaken a salad dressing and watched it separate? That's because oil and
water naturally don't mix. But scientists have tricks up their sleeves to create
stable emulsions, like the creamy delight in your dressing bottle. This
research delves into the world of oat β-glucan, a natural ingredient with
potential to keep these emulsions from breaking down.
The study explores these special oat fibers, focusing on a type called
PromOat® that's gluten-free. It examines how GF PromOat® β-glucan
behaves in oil-in-water mixtures. This Thesis investigates how well it works
alongside a... (More)
Ever wonder what keeps your salad dressing creamy and plant-based
beverages consistence? This thesis unlocks the secrets of stable emulsions!
Ever shaken a salad dressing and watched it separate? That's because oil and
water naturally don't mix. But scientists have tricks up their sleeves to create
stable emulsions, like the creamy delight in your dressing bottle. This
research delves into the world of oat β-glucan, a natural ingredient with
potential to keep these emulsions from breaking down.
The study explores these special oat fibers, focusing on a type called
PromOat® that's gluten-free. It examines how GF PromOat® β-glucan
behaves in oil-in-water mixtures. This Thesis investigates how well it works
alongside a common emulsifier, soy lecithin, to prevent the oil from
separating. It also focused on the best processing conditions to create the
most stable emulsions possible.
This research could lead to the development of healthier and more natural
food products with longer shelf lives. Imagine creamy dressings, dairy
alternatives, or even spreads that stay fresh without needing artificial
stabilizers! By harnessing the power of oat β-glucan, scientists are one step
closer to creating delicious and functional foods that are good for you and
the planet. (Less)
Please use this url to cite or link to this publication:
author
Inayat, Muhammad Kashif LU
supervisor
organization
course
MTTM01 20241
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Gluten Free (GF) PromOat®, Oat β-glucan, Emulsions, Critical overlap concentration, High-pressure homogenization (HPH), Stability
language
English
id
9163250
date added to LUP
2024-06-19 16:28:33
date last changed
2024-06-19 16:28:33
@misc{9163250,
  abstract     = {{This master thesis project was completed in partnership with Lantmännen, 
known for producing Gluten Free (GF) PromOat®—a concentrated oat β
glucan powder. The main aim of the thesis was to explore the properties of 
emulsions containing GF PromOat® oat β-glucan. It specifically focuses on 
the critical overlap concentration, viscosity, and stability before and after 
high-pressure homogenization (HPH) at 100, 300, and 700 bars. 
The research was conducted in three primary phases: (1) identifying the 
critical overlap concentration of the hydrocolloid, (2) creating stable 
ingredient combinations, and (3) evaluating the impact of oat β-glucans on 
the stability of a reference oil-in-water emulsion using droplet-profiling 
techniques. Additionally, a comprehensive packaging evaluation of GF 
PromOat® was performed, which included an analysis of its packaging, 
labelling, and claims. This evaluation covered aspects such as containment, 
apportionment, and protection. 
The critical overlap concentration was determined to be 0.0349 g/mL (3.49% 
m/m). Oat β-glucan solutions demonstrated shear-thinning behavior without 
forming gels. However, the oat β-glucan powder alone did not provide long
term stability. It makes the addition of an emulsifier necessary for kinetic 
stability. 
Stability analysis using backscattering measurements revealed differences 
among the samples. It indicated that HPH conditions could causes a 
significantly impact in the emulsion stability. The results suggested that 
reducing oil droplet size during HPH enhances the stabilizing effect. 
Emulsions with oat β-glucans at or above the critical concentration remained 
stable for over 30 days when the HPH pressure was 700 bars. However, 
below this concentration threshold the depletion mechanism dominated. It 
overpowered the viscosity-induced stabilizing effect and resulted in 
instability. Future studies could investigate other food matrices, such as those 
with lower oil content.}},
  author       = {{Inayat, Muhammad Kashif}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Viscosity behavior of gluten free beta-glucan-PromOat® in oil-in-water emulsion}},
  year         = {{2024}},
}