使用"整个"Gracilaria lemaneiformis泥稳定高内部相油在水乳液
Jinjin Li1, Xiaoming Guo1, Zhengqi Liu1
1Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
富含多糖的稳定剂Gracilaria lemaneiformis slurry (GLS) 有效地产生稳定的油在水乳液和高内部相乳液 (HIPEs). 这种物理稳定乳液系统避免化学添加剂,使其适合食品工业.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 稳定油在水乳液对于包括食品在内的各种行业至关重要.
- 传统的乳化剂可能涉及化学添加剂,促使人们寻找天然替代品.
- 高内相乳液 (HIPEs) 具有独特的纹理特性,但需要强大的稳定性.
研究的目的:
- 为了研究Gracilaria lemaneiformis泥 (GLS) 作为油在水乳液的物理稳定剂的潜力.
- 使用GLS优化乳液配方,以创建稳定的HIPEs.
- 评估离子对乳液结构和稳定性的影响.
主要方法:
- 通过低能量的机械剪切来准备GLS.
- 油在水乳液的配方,具有不同的GLS度和油体积分数 (φ).
- 乳液微结构,稳定性和粘弹性质的表征,包括Ca2+的影响.
主要成果:
- GLS证明了对油在水乳液的有效稳定.
- 优化的配方产生了具有凝状质感的HIPEs.
- 添加Ca2+增强了乳液粘弹性和防止凝聚的屏障特性.
结论:
- GLS是一种可行的和有效的基于多糖的乳化剂,用于稳定HIPEs.
- 物理稳定方法避免化学添加剂,与行业对更清洁标签的需求保持一致.
- 这种方法为乳液稳定提供了可持续和自然的替代方案,特别是在食品应用中.
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