在油中的水乳液凝系统中,二甲基糖醇具有双重功能
Karin Wagner1, Maya Davidovich-Pinhas2
1Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel.
Colloids and surfaces. B, Biointerfaces
|March 2, 2024
概括
迪斯泰林 (DS) 作为乳化剂和油凝剂,产生稳定的油中的水乳液凝. 与传统系统相比,这种双重功能增强了机械性能和稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 合体和表面化学
背景情况:
- 迪斯泰林 (DS) 具有两性特性,使其可用作乳化剂.
- DS可以结晶形成一个3D网络,诱导油凝.
- 将这些特性结合在一起,为新型乳液凝系统提供了潜力.
研究的目的:
- 为了研究Distearin (DS) 的复合乳化和油凝能力.
- 使用DS构建和稳定油中的水乳液凝系统.
- 描述这些乳液凝的纹理,结构和热性能.
主要方法:
- 制备不同含水量和DS度的油中水乳液凝.
- 显微镜成像 (例如,SEM) 以可视化乳液凝结构.
- 风湿学测量 (G) 和硬度测试用于纹理分析.
- 热分析 (DSC) 和X射线衍射 (XRD) 用于结构和多态性研究.
- 油脂保留试验和同质化效应的评估.
主要成果:
- 稳定的白色乳液凝在15%的DS油脂凝中形成了高达30%的水.
- 显微镜证实了通过皮克林机制的DS结晶的水-in-oleogel结构.
- 凝强度 (G') 和硬度随着含水量增加而增加,支持活性填充剂理论.
- 热分析表明在化过程中发生了多态转变 (β'到β).
- 同质化改善了油的保留;添加水有轻微的负面影响.
结论:
- 迪斯泰林 (DS) 通过利用其双重乳化和凝特性,有效地创建稳定的油中的水乳液凝.
- 由于DS的接口和散装功能,开发的系统表现出增强的机械性能和长时间的稳定性.
- 皮克林机制和活性填料理论解释了观察到的结构和纹理特征.
- DS的多态转换影响了乳液凝的热行为.
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