期刊
FOOD CHEMISTRY
卷 276, 期 -, 页码 209-217出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.161
关键词
Emulsion; Tea polyphenol palmitate; Emulsion gel; Stability; Solid fat
资金
- National Key Research and Development Program of China [2018YFD0401100, 2016YFD0401401]
- Key Project of Science and Technology of Anhui Province [17030701022]
Water-in-oil (W/O) emulsions with a discontinuous aqueous phase dispersed in a continuous camellia oil phase were prepared by using tea polyphenol palmitate (Tp-palmitate) particle as effective stabilizers and their properties were characterized by droplet size, slip melting point (SMP), stability, microstructure and rheology. The d(4,3) and d(3,2) decreased from 7.96 mu m to 4.67 mu m and from 5.98 mu m to 3.07 mu m, respectively, and the SMP rose from 33.73 degrees C to 38.60 degrees C when the Tp-palmitate concentration increased from 1.0% to 2.5% (m/v). The storage stability, freeze/thaw stability and thermal stability significantly enhanced and the droplets aggregation progressively increased with the increasing of Tp-palmitate concentration. The liquid camellia oil was transformed into solid-like viscoelastic emulsion gels with a SMP of 38.6 degrees C when using 2.5% Tp-palmitate as particle stabilizers. This study provides a promising method for production of edible gel-like W/O emulsions using polyphenol-lipid complexes to potentially replace solid fats.
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