食品级皮克林高内相乳液的构造和表征,该乳液由β-环氧和康杰克共同稳定
Yunbo Li1, Qihang Zhi1, Ziyu Liu1
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food chemistry: X
|February 20, 2026
概括
这项研究使用β-cyclodextrin (β-CD) 和konjac (KGM) 复合物创建了稳定的皮克林高内部相乳液 (HIPEs). 这些新的食品级HIPEs显示出作为制品中的黄油替代品的前景.
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
- 合体和表面化学
背景情况:
- 高内相乳液 (HIPEs) 在食品和材料应用中至关重要.
- 开发稳定的食品级乳化剂对于先进的HIPE配方至关重要.
- β-cyclodextrin (β-CD) 和 konjac gum (KGM) 是生物相容的多糖,具有潜在的乳化特性.
研究的目的:
- 开发使用β-cyclodextrin (β-CD) 和konjac (KGM) 复合物作为食品级乳化剂的新型Pickering HIPEs.
- 研究油相体积分数 (φ),复合度 (c) 和β-CD/KGM质量比 (k) 对HIPE特性的影响.
- 评估开发的HIPEs作为制品中的黄油替代品的性能.
主要方法:
- 使用β-CD/KGM复合物的皮克林HIPEs的制备.
- 油相体积分数 (φ),复合度 (c) 和β-CD/KGM质量比 (k) 的系统变化.
- 描述HIPE属性,包括滴滴大小,凝强度,稳定性和粘性弹性.
- 对HIPEs作为蛋糕配方中的黄油替代品的评估.
主要成果:
- 稳定的皮克林HIPEs在φ = 75%时成功形成.
- 最佳的HIPE特性 (小油滴,高凝强度,优异的稳定性,最佳粘性弹性) 在c = 1.0%和k = 3:1时实现.
- KGM与β-CD无共价结合,增强了粒子的可湿性和Zeta潜力.
- 在 φ = 75%,c = 1% 和 k = 3:1 的配方中,HIPEs有效地取代了蛋糕中的20-40%的黄油,改善了质地.
结论:
- β-CD/KGM复合物是一种高效的食品级乳化剂,用于创建稳定的皮克林HIPEs.
- 这项研究提供了一种可行的方法,用于开发具有可调节性质的新型食品级皮克林HIPEs.
- 这些新型HIPE为制品中的黄油提供了有希望的替代品,提高了产品质量和质感.
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