期刊
FOOD HYDROCOLLOIDS
卷 23, 期 4, 页码 1184-1189出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.06.009
关键词
Organogel; Oleogel; Oil gel; Emulsion; Phytosterol; Oryzanol; Sitosterol; Self assembly; Fibrils; Rheology; X-ray diffraction (XRD); Small-angle X-ray scattering (SAXS)
Mixtures of gamma-oryzanol and beta-sitosterol have been shown to structure pure edible oil phases. This paper reviews the phytosterol system, and compares it with other alternatives to structure edible oils. Furthermore, additional evidence based on small-angle X-ray scattering will be introduced to support the claim that structuring is based on fibril formation (diameter 7.2 nm). Finally, various aspects of the application of phytosterols structuring in water-in-oil emulsions were investigated. (C) 2008 Elsevier Ltd. All rights reserved.
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