Bonwick, Graham A.Young, NiallWassell, Paul2014-01-132014-01-132013-05Wassell, P. & Young, N. W. G. (2007). Food applications of trans fatty acid substitutes. International Journal of Food Science and Technology, 42, 503–517.Wassell, P. Bonwick, G., Smith, C. J., Almiron-Roig, E., & Young, N. W. G. (2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems – A review. International Journal of Food Science & Technology, 45, 642–655.Young, N. W. G., Wassell, P., Wiklund, J., & Stading, M. (2008). Monitoring ctructurants of fat blends with ultrasound based in-line rheometry (UVP-PD). International Journal of Food Science and Technology, 43, 2083–2089.Wassell, P., Wiklund, J,. Stading, M., Bonwick, G., Smith, C. J., Almiron-Roig, E., & Young, N. W. G. (2010). Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends. International Journal of Food Science and Technology, 45, 877‐883.Wassell, P., Okamura, A., Young, N.W.G., Bonwick, G., Smith, C., Sato, K., & Ueno, S. (2012). Synchrotron radiation macrobeam and microbeam X-ray diffraction studies of interfacial crystallization of fats in water-in-oil emulsions. Langmuir 28 (13), 5539-5547.Young, N. W. G., & Wassell, P. (2010). Margarines and spreads. In G. L. Hasenhuettl & R. W. Hartel (Eds.), Food emulsifiers and their applications (pp. 307-326). 2nd ed. New York: Springer.Wassell, P. (2014). Bakery fats. In K. K. Rajah (Ed.), Fats in food technology. 2nd ed. Oxford: Wiley-Blackwell.Wassell, P. (2010, March). Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends. Lecture given at Hiroshima International Forum on Functionality of Lipids Hiroshima University, Japan, 24 -27 March 2010.Levenstam Bragd, E., Wiklund, J., Wassell, P., & Young, N. W. G. (2010, April). Ultrasonic based methods for acoustic characterization, in-line viscosity and solid fat content (SFC) measurements of fat blends. Paper given at 7th International Symposium on Ultrasound Doppler techniques. Annual European Rheology conference at Göteborg, Sweden, 7-9 April 2010.Bhattacharya, K., Wassell, P., Wiklund, J., Stading, M., Bonwick, G., Smith, C., Almiron-Roig, E., & Young, N. W. G. (2011, September). Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends. Paper given at 9th Euro Fed Lipid Congress in Rotterdam, 18-21 September 2011.Okamura, A., Wassell, P., Young, N.W.G., Bonwick, G., Smith, C., Almiron-Ruig, E., Sato, K., & Ueno, S. (2011, September). Influence of emulsifiers in W/O low fat spreads for fat crystallization. Poster presentation at 9th Euro Fed Lipid Congress at Rotterdam, 18-21 September 2011.Okamura, A., Wassell, P., Young, N.W.G., Bonwick, G., Smith, C., Almiron-Ruig, E., Sato, K., & Ueno, S. (2011, November).Influences of emulsifiers in W/O low fat spreads on fat crystallization. Poster presentation at AAOCS biennial conference at Sebel Playford Adelaide, 9-11 November 2011 .http://hdl.handle.net/10034/311252This study (Wassell & Young 2007; Wassell et al., 2010a) shows that behenic (C22:0) fatty acid rich Monoacylglycerol (MAG), or its significant inclusion, has a pronounced effect on crystallisation (Wassell et al., 2010b; 2012; Young et al., 2008) and interfacial kinetics (3.0; 4.0). New interfacial measurements demonstrate an unusual surface-interactive relationship of long chain MAG compositions, with and without Polyglycerol Polyricinoleate (PGPR). A novel MAG synthesised from Moringa oleifera Triacylglycerol (TAG) influenced textural behaviour of water-in-oil (W/O) emulsions and anhydrous TAG systems (4.0: 5.0; 6.0). Emulsifier mixtures of PGPR and MAG rich in C18:1 / 18:2 and C16:0 / C18:0 do not decrease interfacial tension compared with PGPR alone. Only those containing MAG with significant proportion of C22:0 impacted interfacial behaviour. A mixture of C22:0 based MAG and PGPR results with decreasing tension from ~20°C and is initially dominated by PGPR, then through rearrangement, the surface is rapidly dominated by C22:0 fatty acids. A Moringa oleifera based MAG showed unusual decreased interfacial behaviour not dissimilar to PGPR. All other tested MAG (excluding a C22:0 based MAG), irrespective of fatty acid composition resulted with high interfacial tension values across the measured temperature spectrum (50°C to 5°C). A relative decrease of interfacial tension, with decreased temperature, was greater, the longer the chain length (Krog & Larsson 1992). Moreover, results from bulk and interfacial rheology showed that the presence of C22:0 based MAG has a pronounced effect on both elastic modulus (G’) and viscous modulus (G’’). Through a multidisciplinary approach, results were verified in relevant product applications. By means of ultrasonic velocity profiling with pressure difference (UVP-PD) technique, it was possible to examine the effect of a C22:0 based MAG in an anhydrous TAG system whilst in a dynamic non-isothermal condition (3.0). The non-invasive UVP-PD technique conclusively validated structural events. The application of a Moringa oleifera based MAG in low TAG (35% - 41%), W/O emulsions, results in high emulsion stability without a co-surfactant (PGPR). The bi-functional behaviour of Moringa oleifera based MAG is probably attributed to miscibility (Ueno et al., 1994) of its fatty acids, ranging ~30% of saturated fatty acids (SAFA), with ~70% of C18:1 (5.0). It is concluded that the surface-interactive behaviour of Moringa oleifera based MAG, is attributed to approximately 10% of its SAFA commencing from C20:0. When examined separately and compared, results showed that physical effect of a Moringa oleifera based MAG was not dissimilar to PGPR, influencing the crystallisation kinetics of the particular anhydrous TAG system. When either was combined with a C22:0 rich MAG, enhanced gelation onset and strong propensity to form dendrite structure occurred (5.0). Macrobeam and synchrotron radiation microbeam small angle x-ray diffraction (SR-μ-SAXD) was utilized (6.0) to assess behavior of C22:0 rich MAG, with and without PGPR (Wassell et al., 2012). The C22:0 based MAG combined with PGPR promoted TAG crystallisation as observed by differential scanning calorimetry (DSC). Polarised optical microscopy (POM) observations indicated that C22:0 based MAG eliminates formation of large crystal aggregates, resulting in the likely formation of tiny Pickering TAG / MAG crystals (6.0). It is concluded that the presence and interactive behaviour of Pickering surface-active MAG, is strongly linked to increased fatty acid chain length, which induce increased textural resilience owing to viscoelasticity (4.0; 5.0). A multidisciplinary approach was able to verify structuring behaviour (4.0; 5.0), using multiple analyses (Wassell et al., 2010b; 2012; Young et al., 2008). Novel structuring solutions in reduced TAG based systems have been provided (4.0; 5.0). This study both enhances current understanding of structuring in low TAG W/O emulsions and has led to novel MAG compositions, which address emulsification, structuring and texture in TAG based food systems (Wassell et al., 2010a; 2012a; 2012b; 2012c; 2012d; 2012e; Bech et al., 2013).enfatty acid rich Monoacylglycerolwater-in-oil emulsionsThesis or dissertation01/10/2018extended embargoThe full-text may be used and/or reproduced in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-profit purposes provided that: - A full bibliographic reference is made to the original source - A link is made to the metadata record in ChesterRep - The full-text is not changed in any way - The full-text must not be sold in any format or medium without the formal permission of the copyright holders. - For more information please email researchsupport.lis@chester.ac.uk