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基于粉的eutecto-oleogel的结构和质性表征

Deepali Deepali¹, Poonam Mishra¹, Amit Baran Das²

¹Department of Food Engineering and Technology, Tezpur University, India.

International journal of biological macromolecules

|September 9, 2024

概括

研究人员使用粉,蜜蜂和天然深层维生素溶剂 (NADES) 开发了一种新型的oleogel. 由此产生的凝提供了改进的纹理和功能性质,非常适合食品和制药应用.

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
物理化学物理化学

背景情况:

油脂是结构化液体脂肪,在食品,制药和化品行业具有潜力.
开发具有理想的纹理和功能性质的油脂仍然是一个关键的挑战.
天然深层欧性溶剂 (NADES) 为油凝配方提供了一个有前途的途径.

研究的目的:

使用粉,蜜蜂,油和NADES开发和表征一种新型的油凝.
调查粉和NADES对油凝性质的影响.
为了优化oleogel配方,以提高物理特性.

主要方法:

配制具有不同度的粉,蜜蜂,油和NADES的油凝.
使用诸如纹理分析,风学和热分析 (DSC) 等技术进行表征.
评估油的结合能力,热行为和功能性质.

主要成果:

成功开发了一种新的eutecto-oleogel,其硬度低,液体脂肪含量高.
添加粉和NADES增强了油的结合能力,热稳定性和质感.
一种含有1%粉的油凝表现出优越的功能性,纹理性和流量性质,包括高的扇化因子.
风病学测试表明剪切薄化和频率独立的行为没有残留效应.
不同扫描热量计 (DSC) 显示了油脂凝之间明显的结晶和化行为.

结论:

粉和NADES在改善蜂基油的物理性能方面发挥着至关重要的作用.
开发的油脂凝显示出在食品,制药和个人护理产品中应用的巨大潜力.
这项研究为使用大米油,NADES和蜜蜂的油凝机制提供了宝贵的见解.

关键词:

粉丝占有率是一个因素.这些都是NADES NADES NADES.这是Oleogel的产品.类风病学类风病学类风病学大米油,大米油.质地质地质地

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