在模型冷甜点系统中糖和糖替代品的功能
Qi Wang1, Guido Sala1, Elke Scholten1
1Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708, WG Wageningen, the Netherlands.
Current research in food science
|July 21, 2025
概括
降低冷甜点中的糖分需要了解防剂. 它们的度和分子量影响冰的形成,质地和融化,对于优化低糖配方至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 物理化学 物理化学
背景情况:
- 糖对于冷甜点的质地,冰的形成和融化的行为至关重要.
- 由于糖的功能作用,减少糖的含量会给配方带来挑战.
- 了解冷保护剂是开发吸引人的低糖冷甜点的关键.
研究的目的:
- 调查抗剂度和分子量对冷甜点特性的影响.
- 分析这些物质对冰含量,冰曲线和物理特征的影响.
- 为各种防剂溶液中冰曲线行为提供理论框架.
主要方法:
- 差分扫描热量计 (DSC) 用于确定冰含量并提取有效的水分数.
- 测量了包括血清相位粘度,硬度和化参数在内的物理性质.
- 对使用不同防剂的溶液进行冰曲线的理论建模.
主要成果:
- 有效水合数与防剂度呈负相关性,与0°C以下分子量呈正相关性.
- 冷甜点的硬度受冰含量和血清阶段粘度的影响.
- 融化时间与冰含量相关,而融化滞后时间主要受血清相位粘度的影响.
结论:
- 防剂的特性 (度,分子量) 显著影响冷甜点的物理性质.
- 优化低糖冷甜点需要仔细考虑所需的纹理和化配置的溶解物质特性.
- 解阶段的粘度在热传递和融化的开始中起着至关重要的作用.
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