以粉为基础的颗粒作为皮克林乳液的稳定剂:修改,特性,稳定和应用
Maryam Mahfouzi1,2, Hongxia Zhang2, Li Haoran3
1Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Critical reviews in food science and nutrition
|March 4, 2024
概括
粉颗粒提供了一种可持续且具有成本效益的解决方案,用于制造稳定的皮克林乳液. 这些基于粉的乳液表现出对凝聚的增强抵抗力,为食品应用开辟了新的途径.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 材料科学是一种材料科学.
背景情况:
- 由固体颗粒稳定的皮克林乳液在食品工业中越来越受欢迎.
- 粉是一种丰富且实惠的生物聚合物,是传统乳化剂的有希望的替代品.
- 了解粉在皮克林乳液形成和稳定性中的作用,对于其工业应用至关重要.
研究的目的:
- 审查基于粉的皮克林乳液的形成,稳定性和特性.
- 为突出分离和修改粉颗粒用于乳液应用的方法.
- 讨论影响粉稳定皮克林乳液特性及其工业相关性的因素.
主要方法:
- 文献综述侧重于粉的分离,修饰和颗粒的表征.
- 分析影响皮克林乳液稳定性的关键参数 (粒子特性,油滴特性).
- 讨论粉颗粒稳定背后的物理化学机制.
主要成果:
- 基于粉的皮克林乳液表现出与传统乳液相比,对凝聚的抗性更强.
- 颗粒度,大小,形态,电荷和可湿性显著影响乳液性质.
- 油滴类型和大小是稳定过程中的关键因素.
结论:
- 粉是稳定皮克林乳液的可行和经济的材料.
- 基于粉的皮克林乳液在各种食品应用中提供稳定性的优势.
- 进一步研究它们的胃肠道命运和更广泛的工业应用是有必要的.
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