Designing colloidal structures for micro and macro nutrient content and release in foods.
Designing colloidal structures for micro and macro nutrient content and release in foods.
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DOI：
10.1039/c2fd20024d
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发表时间：
2012-09
影响因子：
3.4
通讯作者：
David A. Garrec;Sarah Frasch-Melnik;J. Henry;F. Spyropoulos;I. Norton
中科院分区：
文献类型：
--
作者：
David A. Garrec;Sarah Frasch-Melnik;J. Henry;F. Spyropoulos;I. Norton
我们报告了如何设计和生产可食用的纳米乳液，以保持稳定的储存。可食用纳米乳剂可潜在地用于靶向和控制微量营养素向人胃肠道的递送。在食品中具有巨大潜力的一类微结构是双重（或双重）乳液。在本文中，我们报告的能力，设计和构建颗粒和低分子量乳化剂稳定的可食用的双重乳液，即Pickering-皮克林乳液。这种新颖的设计开辟了一条重要的脂肪替代路线，消费者无法察觉。在展示了为食品应用设计新型乳液结构的能力之后，我们最终展示了如何设计流体凝胶结构并将其用于食品中以在不存在脂肪的情况下提供脂肪样润滑特性的数据。
We report on how edible nano-emulsions can be designed and produced in order to remain stable on storage. Edible nano-emulsions can potentially be used to target and control delivery of micronutrients to the human gastrointestinal tract. A class of microstructures that offers enormous potential in foods is duplex (or double) emulsions. In this paper we report the ability to design and construct particle and low molecular weight emulsifier stabilised edible duplex emulsions; i.e. Pickering-in-Pickering emulsions. This novel design opens up routes for significant fat replacement in a way that is imperceptible to the consumer. Having demonstrated the ability to design novel emulsion structures for food applications, we finally present data on how fluid gel structures can be designed and used in foods to give fat-like lubrication properties in the absence of fat.