Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition
Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition
复制标题
DOI：
10.1016/j.foodhyd.2022.108040
复制
发表时间：
2022-08-09
影响因子：
10.7
通讯作者：
Ni, Xuewen
中科院分区：
文献类型：
--
作者：
Gao, Zhiming;Zhang, Chao;Ni, Xuewen
本研究以天然纤维素为胶凝剂，以水为辅助流体制备可食性油凝胶。考察了纤维素颗粒含量和第二流体含量对油凝胶形成的影响，并绘制了定性相图。考虑还集中在第二流体（离子强度、pH和蔗糖）的影响上。结果表明，纤维素颗粒在油相中通过二次流体产生的毛细作用力形成网状结构。更致密和更均匀的网络为油凝胶提供了更高的离心稳定性以防止油损失。通过增加第二流体的离子强度（10-100 mM）、蔗糖浓度（10- 20wt%）和pH值（2.0-5.0）可以增强油凝胶的粘弹性能。这些结果表明，凝胶网络的毛细管力可以调制的组成和pH值的二次流体。油凝胶具有较高的凝胶强度和较低的生产成本，具有很大的应用潜力。
A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were investigated, and a qualitative phase diagram was constructed. Consideration has also focused on the influence of second fluid (ionic strength, pH and sucrose). Results showed that the cellulose particles could form a network in oil phase through the capillary force originated from the secondary fluid. A denser and more uniform network provided the oleogels higher centrifugal stability against oil loss. The viscoelastic properties of oleogels could be enhanced by increasing the ionic strength (10-100 mM), sucrose concentration (10-20 wt%) and pH value (2.0-5.0) of the second fluid. These results suggested that the capillary force of the gel network could be modulated by the composition and pH of secondary fluid. The considerable gel strength and economical manufacturing process give the oleogels great application potential.