Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions
Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions
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DOI：
10.1016/j.foodhyd.2013.01.008
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发表时间：
2013-08-01
影响因子：
10.7
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
Chung, Cheryl;Degner, Brian;McClements, David Julian
研究了刺槐豆胶（LBG）对含脂肪滴的模拟食品酱理化性质的影响。测量了含有不同LBG浓度（0.05-1重量%）的水溶液和水包油乳液的粒度、微观结构、光学亮度、流变性和储存稳定性。在高于一定LBG水平（>= 0.4%）的水溶液和乳液中均观察到不溶解的水凝胶微粒。当LBG浓度超过0.2- 0.4%时，乳液的平均粒径（d（4，3））和表观粘度急剧增加，而亮度和絮凝稳定性下降。乳液在中间LBG浓度（0.2-0.8%）下高度倾向于分层和相分离。随着LBG浓度的增加，乳液的物理化学性质的变化归因于许多因素：（i）粘度增强;（ii）贫化絮凝;（iii）水凝胶形成。这些结果对于合理设计和生产低脂食品乳剂，如酱汁、调味品和甜点具有重要意义。(C)2013爱思唯尔有限公司版权所有。
The influence of locust bean gum (LBG) on the physicochemical properties of model food sauces containing fat droplets was investigated. The particle size, microstructure, optical lightness, rheology, and storage stability of aqueous solutions and oil-in-water emulsions containing different LBG concentrations (0.05-1 wt%) were measured. Non-dissolved hydrogel microparticles were observed in both aqueous solutions and emulsions above a certain LBG level (>= 0.4%). The mean particle diameter (d(4,3)) and apparent viscosity of the emulsions increased steeply when the LBG concentration exceeded about 0.2-0.4%, while the lightness and flocculation stability decreased. The emulsions were highly prone to creaming and phase separation at intermediate LBG concentrations (0.2-0.8%). The changes in the physicochemical properties of the emulsions with increasing LBG concentration were attributed to a number of factors: (i) viscosity enhancement; (ii) depletion flocculation; (iii) hydrogel formation. These results have important implications for the rational design and production of reduced-fat food emulsions, such as sauces, dressings, and deserts. (C) 2013 Elsevier Ltd. All rights reserved.