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在现场使用共聚焦拉曼显微镜对乳化脂肪进行单滴分析:洞察空间分辨率内的晶体网络形成

Dionysios D Neofytos¹, Sandra Beyer Gregersen¹, Ulf Andersen²

¹Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark. sbg@food.au.dk.

|May 1, 2024

概括

乳化剂的类型和度显著影响乳液中的脂肪结晶. 乳清蛋白分离物稳定了液滴保持形状,而Tween 60则由于晶体网络相互作用而导致扭曲.

科学领域:

食品科学与技术食品科学与技术
合体和接口科学科学
材料科学是一种材料科学.

背景情况:

脂肪结晶对于含脂肪乳液的结构和特性至关重要.
了解乳化剂对脂肪结晶动态的影响,是产品开发的关键.

研究的目的:

为了研究乳化剂在单一乳液滴中的脂肪结晶动态上的作用.
评估乳化剂类型 (乳清蛋白分离物,Tween 60) 和度对脂肪结晶和网络形成的影响.

主要方法:

使用共聚焦拉曼显微镜和偏光显微镜进行单滴分析.
使用了棕油在水中的乳液,可控制滴滴大小和不同乳化剂度.
应用快速和缓慢的冷却处理来研究结晶动力学和网络发展.

主要成果:

乳化剂的化学结构和度显著影响了晶体核,空间分布和脂肪晶体网络的形态.
在60个稳定滴中,由于强烈的脂肪晶体网络接口相互作用,出现了形状扭曲.
乳清蛋白分离稳定液滴保留了它们的形状,表明不同的界面行为.

结论:

同焦拉曼显微镜是有效的在现场,单滴分析乳化脂肪结晶.
乳化剂的选择极大地影响了乳液中的脂肪结晶,微观结构和液滴形态.
这些发现有助于设计具有量身定制的结构和功能的食品.

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