Understanding the structure and function in reduced fat cheese using double emulsion technology

Preece, C. (2025) Understanding the structure and function in reduced fat cheese using double emulsion technology. Doctoral thesis, Harper Adams University.

Text 13.06.25_CAMILLA PREECE_PHD THESIS_Final_pdf.pdf Download (8MB)

Abstract

Reduced fat cheese often suffers from inferior sensory and functional qualities compared to its full fat counterpart, which limits consumer acceptance despite the increasing demand for reduced fat products. Double emulsions, such as water-in-oil-in-water (W/O/W) are a novel technology, which use synthetic emulsifiers such as polyglycerol polyrincoleate (PGPR), can be utilised to improve the sensory and functional properties of reduced fat cheeses. However, challenges persist in identifying alternative natural lipophilic surfactants and minimise the use of synthetic emulsifiers. In this study, the development of stable, small droplet (3 – 4 m) double emulsions was explored for their application in reduced fat cheese production. The process involved creating primary emulsions, forming double emulsions and subsequently incorporating them into cheese formulations. Various analyses including nutritional, functional and sensory evaluations were conducted. Initial attempts using polyphenol crystals curcumin and quercetin, as lipophilic surfactants were unsuccessful in achieving the desired small droplet sizes. However, sunflower lecithin proved effective, stabilising droplets at approximately 12 m in sunflower oil. Transitioning from sunflower oil to milk fat with sunflower lecithin alone presented production challenges and resulted in larger droplet sizes. Nevertheless, partially replacing PGPR with sunflower lecithin in ratio of P1.5:L0.5 and P1:L1 produced stable droplets of around 3.6 m. Further method development for skimmed milk-based double emulsions allowed for the successful encapsulation of reduced PGPR with sunflower lecithin, maintaining stable double emulsions for two hours under optimised conditions (35:65 W1/O:W2, 6000 rpm for 10 minutes), resulting in droplet size of 14 to 17 m suitable for reduced fat cheese production. These double emulsions, when incorporated into reduced fat cheese, enhanced texture and meltability. Sensory evaluations indicated positive outcomes, with similar aroma and flavour profiles across samples, though the mouth feel remained akin to that of reduced fat control cheese. This study demonstrates the potential of double emulsions with reduced synthetic emulsifiers to improve the functionality and sensory properties of reduced fat cheese.

Item Type:	Thesis (Doctoral)
Divisions:	Harper Food Innovation
Depositing User:	Miss Anna Cope
Date Deposited:	16 Sep 2025 10:34
Last Modified:	16 Sep 2025 10:34
URI:	https://hau.repository.guildhe.ac.uk/id/eprint/18252

Actions (login required)

Edit Item