School of Biosciences, The University of Nottingham Loughborough, UK.
Front Chem. 2016 Mar 11;4:11. doi: 10.3389/fchem.2016.00011. eCollection 2016.
This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles presently available for commercial use. The hypothesis was that endogenous lipids from cocoa were responsible for driving the formation of stable oil-in-water (o/w) emulsions. The data presented includes relative quantification of phospholipids from different commercially available cocoa material using (31)P NMR spectroscopy and analyses of the emulsifying power of delipidified cocoa material. The commercially available cocoa material comprised several phospholipids, with phosphatidylcholine being the most abundant in all samples. Dispersions of delipidified cocoa material were found to drive the formation of o/w emulsions despite the absence of lipids. We therefore concluded that the emulsifying behavior of cocoa material is not entirely reliant upon the endogenous lipids. This suggests that cocoa material may have a new and potentially widespread use in industrial food preparation and may inform manufacturing strategies for novel food grade emulsifiers.
本文研究了可可材料及其脂质部分的乳化特性。本研究的动机是出于对天然颗粒乳化剂的商业兴趣，而不是目前商业上可使用的化学改性乳化剂。假设是可可中的内源性脂质有助于形成稳定的油包水（o/w）乳液。本文提供的数据包括使用（31）P NMR 光谱对不同市售可可材料中的磷脂进行相对定量，并分析了脱脂蛋白可可材料的乳化能力。商业上可获得的可可材料包含几种磷脂，所有样品中以卵磷脂最为丰富。尽管没有脂质，但脱脂蛋白可可材料的分散体仍能驱动 o/w 乳液的形成。因此，我们得出结论，可可材料的乳化行为不完全依赖于内源性脂质。这表明可可材料可能在工业食品制备中有新的、潜在广泛的用途，并为新型食品级乳化剂的制造策略提供信息。
