The influence of different processing stages on particle size, microstructure, and appearance of dark chocolate

Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase

Oleogels containing less saturated and trans-fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread preparation. Effect of the particle size, particle content and the second fluid content on the formation of oleogels were evaluated, based on the appearance and rheological properties. Results showed that the suspension of SFP in soy oil (24%, w/w) could be transformed into gel-like state, upon the addition of the second fluid. The SFP based networks were dominated by the capillary force which was originated from the second fluid. The rheological properties and yield stress of the oleogels could be modulated by particle size and particle content of SFP in oil phase, as well as the second fluid content in the system. When the oleogels were applicated in bread preparation, a layered structure could be formed in the bread, indicating the possibility of replacing the solid fats in bakery products by our oleogels. Our results offered a feasibility approach for oil structuring with natural raw materials, and developed a new approach to replace the solid fats in foods.

Barrier Properties of Poly(Propylene Cyclohexanedicarboxylate) Random Eco-Friendly Copolyesters

Random copolymers of poly(propylene 1,4-cyclohexanedicarboxylate) containing different amounts of neopentyl glycol sub-unit were investigated from the gas barrier point of view at the standard temperature of analysis (23 °C) with respect to the three main gases used in food packaging field: N₂, O₂, and CO₂. The effect of temperature was also evaluated, considering two temperatures close to the Tg sample (8 and 15 °C) and two above Tg (30 and 38 °C). Barrier performances were checked after food contact simulants and in different relative humidity (RH) environments obtained with two saturated saline solutions (Standard Atmosphere, 23 °C, 85% of RH, with saturated KCl solution; Tropical Climate, 38 °C, 90% RH, with saturated KNO₃ solution). The results obtained were compared to those of untreated film, which was used as a reference. The relationships between the gas transmission rate, the diffusion coefficients, the solubility, and the copolymer composition were established. The results highlighted a correlation between barrier performance and copolymer composition and the applied treatment. In particular, copolymerization did not cause a worsening of the barrier properties, whereas the different treatments differently influenced the gas barrier behavior, depending on the chemical polymer structure. After treatment, Fourier transform infrared analysis confirmed the chemical stability of these copolymers. Films were transparent, with a light yellowish color, slightly more intense after all treatments.