01/09/2021

Variations with sauces and emulsions

Contents of the lecture

◼ Thickening and sensory perception

◼ Thickening techniques

◼ Polysaccharides-thickened emulsions

◼ Basics of emulsions

◼ Emulsions-based sauces

◼ Sensory perception of sauces and emulsions

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The kitchen as laboratory – relevant chapters

◼ 19 - Ketchup as tasty soft matter: the case of xanthan gum

◼ 20 - Taste and mouthfeel of soups and sauces

Thickening and sensory perception

Thickening

◼ gives a pleasant mouthfeel to foods (soups, beverages,

desserts…)
◼ makes sauces better cling to food
◼ increases the stability of preparations that consist of emulsions
or foams
◼ modify the flavor release of the food

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Thickening techniques

◼ Pureeing of a food product (e.g. vegetables in a soup)

◼ Addition/ increase in concentration of particles (e.g. reduction of
tomato sauce)
◼ Addition and controlled coagulation of proteins (e.g. preparation of
Hollandaise sauce or a sabayon)
◼ Foaming (e.g. preparation of a sabayon).
◼ Addition/ increase in concentration of a thickening polysaccharides,
either starch or other hydrocolloids (e.g. preparation of béchamel
sauce)
◼ Emulsification (e.g. preparation of a mayonnaise sauce)

Parameters relevant for thickening

◼ Temperature
◼ Clarity
◼ Viscosity range
◼ pH
◼ Flavour release
◼ Mouthfeel
◼ Syneresis

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Thickening and sensory perception

To thicken a system → increase particles concentration

Maximum packing ⋲ 74%

Thickening with polymers

no overlap

concentration

length

stiffness
overlap

size of coil

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Flour base sauces

◼ Béchamel: milk thickened by a white roux, ~10-15% fat

◼ Espagnole: bouillon of browned vegetable and meat,

roux (butter and flour), browned by heating, ~20-25%
fat

Starches as thickeners
160 m

A: potato
B: corn
C: tapioca
D: wheat
E: mung bean
F: sweet potato

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Starches as thickeners
A
Waxy corn

B
Cross-linked
tapioca

C
Potato

500 m
D
Cross-linked potato

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Emulsions with starch as thickener

Swollen starch
granule

Drawbacks of starch

7% tapioca starch After 10 sec with saliva

◼ Dull taste
◼ High concentrations
required

500 m

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Emulsion based sauces

◼ Béarnaise: egg yolk, vinegar, warm butter (~30%), air bubbles

◼ Velouté: bouillon of non-browned vegetable and meat, yellow

roux (butter and flour),~50% fat

◼ Hollandaise: egg yolk, lemon juice, warm butter (~60%)

◼ Beurre blanc: butter (~70%) and flavouring fluids

◼ Mayonnaise: egg yolk, vinegar, vegetable oil (~70%), room

temperature

◼ Citronette and vinaigrette: vegetable oil emulsified in lemon or

vinegar

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Emulsions
Mixture of two immiscible phases/ fluids
⚫ Oil-in-water: milk, cream, cream liqueurs, coffee creamers, mayonnaise, sauces, ice
cream…
⚫ Water-in-oil: butter, margarine…
⚫ Multiple emulsions: W/O/W, O/W/O (controlled release, fat reduction).

Fat globules Water droplet

Skimmed milk Milk fat

Milk Butter

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Emulsion properties
◼ Volume fraction of the disperse
phase

◼ Particle size of the disperse phase

◼ Properties of the particle surface

⚫ Structure
Droplet radius Number of droplets/ g Droplet surface/ g oil
⚫ Electrical charge oil (m²/ g)
(m)

◼ Composition and behaviour fat 100 26x105 0.03

(liquid or solid?)
10 26x108 0.3

◼ Composition and behaviour 1 26x1011 3

continuous phase (viscosity)
0.1 26x1014 30

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Relevant physical phenomena

◼ Emulsion formation

◼ Emulsifiers
• Decrease of interface tension
• Prevention of recoalescence

◼ Effect of disperse phase concentration on viscosity

◼ Emulsion stability

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Emulsion formation

Oil+ Water+ Energy

oil soluble + water soluble
ingredients ingredients

Energy > Interface forces

Smaller droplets → more energy to disrupt

Interface forces keep the droplet intact

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Emulsion formation
◼ High speed stirrers

◼ Colloid mills

◼ High pressure homogenisers

◼ Membrane emulsification

◼ In the kitchen:
• Whisk
• Electric beaters

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Emulsifiers

Hydrophilic

Hydrofobic In water In oil

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Effect of disperse phase concentration on viscosity

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10
η/ ηo

8
High friction between particles
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Normal flow disturbed 4

Higher viscosity 0
0 0.1 0.2 0.3 0.4 0.5 0.6
φ
Laplace pressure= 2/ r
Dougherty and Krieger

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Emulsion stability

Stable emulsion Creaming Sedimentation Flocculation Coalescence

v: creaming velocity
g: gravitational constant
2g d² (ρ2- ρ1) r: radius particles Droplet of 1 m
Stokes v= ρ1: density cont. phase
18η1 ρ2: density disp. phase
17 mm/ day
η1: viscosity cont. phase

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Microstructure visualisation
Mayonnaise at maximum
Mayonnaise at start oil concentration

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Emulsions: microstructure visualisation

Mayonnaise with 70% rape oil and 2.5% egg yolk

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Emulsions: microstructure visualisation

Crystallized fat

Amorphous
fat

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Emulsions: microstructure visualisation

Protein
aggregates

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Eggs as source of emulsifiers

Layers of “deep yellow” (2mm, made during the day)
and “clear yellow” (0.25-0.4 mm, made during the
night)
Albumen
ovomucin

Yolk ovalbumin
conalbumin
3 globulins
(lysozyme, avidine, ovamucoide)
2/3 of egg-weight
Plasma
Mutual interactions largely unknown!
Granules

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Eggs as source of emulsifiers

Yolk

Yolk composition:
- 50% water
- 30% lipids
- 15% proteins

Plasma →Low Density Lipoproteins

Granules → High Density Lipoproteins

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Eggs as source of emulsifiers

◼ Plasma Low Density Lipoproteins:

⚫ Solubility not affected by pH and salt concentration, charged
at pH 3 (pH of mayonnaise)

◼ Granules High Density Lipoproteins:

⚫ Low solubility at pH 3 Increased solubility at neutral pH and
at low NaCl concentrations

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Maximal amount of oil in a mayonnaise?

Mayonnaise More oil?

->excretion of oil

Enough yolk
Too little egg-yolk versus oil

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Flow curve mayonnaise

Shear-thinning
US 200 behaviour
5
10

Pa·s

4
10

Reference saus stirred 2

3 PP 50; [d=1 mm]
10
Viscosity

Reference Cone 1

CP 50-1; d=0,05 mm
2
10 Viscosity

1
10

0
10
-4 -3 -2 -1 0 1 2 3
10 10 10 10 10 10 10 1/s 10
.
Shear Rate
Physica Messtechnik GmbH

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Tribological measurements

Tribometer

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Tribological measurements
Stribeck curve

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Mayonnaise - Composition-functions relationships

Viscosity Viscosity
Lubrication Lubrication

Oil concentration Oil droplet size

Viscosity Viscosity
Lubrication Lubrication

Thickener concentration Egg yolk concentration

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Mayonnaise - Structure-texture interactions

Creamy
Thick
Fatty
Creamy
Fatty
Thick

Viscosity Lubrication

Oil concentration
Thickener concentration Direct effect on Creamy
Egg yolk concentration Fatty
Oil droplet size Thick
Shear during emulsification

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Possibilities of creative innovations with sauces

◼ Varying the mouthfeel by changing the thickener

◼ Unusual fats
◼ Multiple tastes
◼ Colorants in oil or water phase

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Exercise

Calculate how many liters of mayonnaise one can

make out of 2 egg-yolks and using arbitrary
dilution with water, assuming 5 g of surface active
material per egg yolk of molecular mass 200 Da, a
surface coverage per molecule yolk of 2 nm2, a
volume fraction of 70% and a droplet radius of 10
micron.

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