糖精子作为单一或二元结构的油凝中的油凝剂,使用不同的油凝路径
Thais Lomonaco Teodoro da Silva1, Sabine Danthine1
1Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium.
糖精 (SEs) 仅在油脂凝中表现出有限的结构. 将SE与莱西丁,单甘油或硬脂肪相结合,改善了油凝的性能,特别是与SP70相结合,增强了硬度和油结合.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学是一种材料科学.
- 合体和表面化学
背景情况:
- 糖精 (SEs) 被探索为油凝的结构化剂.
- 由于有限的单剂结构能力,SE通常需要与其他油机组合.
- 多元组件油凝系统提供了增强物理性能的潜力.
研究的目的:
- 为了评估SEs的二元混合物,不同的水友性-脂友性平衡 (HLBs) 与莱西丁 (LE),单甘油 (MGs) 和硬脂肪 (HF) 相结合.
- 评估这些组合对油凝微观结构,化行为,机械性能,多态性和油结合能力的影响.
- 为了确定最佳的基于SE的多组分油凝配方.
主要方法:
- 使用SE (SP10,SP30,SP50,SP70) 与LE,MGs和HF在1:1的比例下,在10%的总油凝剂度下制备二元油凝混合物.
- 通过传统,乙醇或泡模板方法对SE的结构化.
- 油凝的特征包括微观结构,化行为,机械性能 (硬度,粘性弹性),多态性和油结合能力.
主要成果:
- 在二元混合物中,SEs SP10和SP30未能形成稳定的油基.
- SP50在与HF和MGs混合时显示出潜力.
- 将SP50和SP70与HF和MGs相结合,产生了具有优越硬度 (~0.8N),粘性弹性 (160kPa) 和100%的油结合能力的高度结构化的油.
结论:
- 特定的糖精子类型及其组合显著影响油凝的特性.
- SP50和SP70与单甘油和硬脂肪的二进制混合物显示出创造强大的油脂凝的绝佳潜力.
- 由MGs和HFs加强泡和油之间的键可能有助于增强oleogel结构.
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