Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability.
Thermal-reversible lacquer wax-based oleofoams in dual stabilization with high ambient stability.
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DOI：
10.1016/j.foodres.2023.112650
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发表时间：
2023-02
影响因子：
8.1
通讯作者：
Xinya Gu;Liyang Du;Zong Meng
中科院分区：
文献类型：
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作者：
Xinya Gu;Liyang Du;Zong Meng
探讨了漆蜡含量和搅打时间对膨胀率的影响。结果表明，适当的蜡含量和搅打时间可以通过Pickering机理和体相中的紧密堆积来促进晶体的双重稳定化。否则，会导致高粘度和晶体桥连造成的低膨胀率。聚甘油蓖麻油酸酯（PGPR）的加入，通过快速吸收，有效地提高了膨胀率。同时，PGPR的加入也提高了接触角，有利于A-O界面的吸附。用高熔点脂肪棕榈硬脂（POs）部分取代8wt%的油凝胶，并基于混合脂肪制备油泡沫。POs提高了油泡沫的熔点、结构强度和α '型结晶，从而改善了储存和温度稳定性。该泡沫油的最大膨胀率为189%，在室温下可保持装饰物的形状超过15 d，在低脂食品和其他输送系统中显示出巨大的潜力。
In this study, the effect of the content of the lacquer wax and whipping time on the overrun was explored. It was found that an appropriate amount of wax content and whipping time could promote crystal dual stabilization through the Pickering mechanism and the close packing in the bulk phase. Otherwise, it would result in low overrun caused by high viscous and crystal bridging. The addition of polyglycerol polyricinoleate (PGPR) could effectively enhance the overrun by apace absorbing. At the same time, adding PGPR also improved the contact angle, which was beneficial to the adsorption at the A-O interface. The 8 wt% oleogel was partially substituted by high-melting fat palm stearin (POs) and oleofoams were prepared based on blended fat. POs increased the melting point, structural strength, and β'-form crystal of oleofoams, thus improving the storage and temperature stability. The oleofoam has a maximum overrun of 189% and could maintain the shape of the decorating over 15 d at the ambient temperature, showing great potential in low-fat food applications and other delivery systems.