Liu Jiahao, Han Yi, Chen Jiashi, Zhang Zhigang, Miao Song, Zheng Baodong, Zhang Longtao
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
China-Ireland International Cooperation Centre for Food Material Science and Structural Design, Fuzhou 350002, China.
Foods. 2022 Feb 28;11(5):712. doi: 10.3390/foods11050712.
The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions. The emulsions were characterized by differential scanning calorimetry (DSC), rheometer, stability analyzer, Malvern particle size meter and confocal microscope. Results showed that all emulsions exhibited a gel-like characteristic with a storage modulus higher than the loss modulus. The elastic modulus and complex viscosity of the emulsions increased with the increase of MCT proportions. During the heating from 4 °C to 80 °C, the complex viscosity of all emulsions decreased first and then remained unchanged at a continuous high temperature, indicating that the emulsions had good stability and internal structural integrity during the cooling and high-temperature processes. With the increase of MCT proportions, the freeze-thaw stability of the emulsions increased first and then decreased, and showed the optimum with 10% MCT. That could be referred for the production of a product with better freeze-thaw stability and rheological property in the food and cosmetic industries.
本研究的主要目的是研究不同油相组成（中链甘油三酯（MCT）和长链甘油三酯（LCT），MCT的比例分别为0%、5%、10%、15%和20%）对乳液流变学性质和冻融稳定性的影响。通过差示扫描量热法（DSC）、流变仪、稳定性分析仪、马尔文粒度仪和共聚焦显微镜对乳液进行表征。结果表明，所有乳液均表现出凝胶状特性，储能模量高于损耗模量。乳液的弹性模量和复数粘度随MCT比例的增加而增加。在从4℃加热到80℃的过程中，所有乳液的复数粘度先降低，然后在持续高温下保持不变，这表明乳液在冷却和高温过程中具有良好的稳定性和内部结构完整性。随着MCT比例的增加，乳液的冻融稳定性先增加后降低，且在MCT为10%时表现出最佳效果。这可为食品和化妆品行业生产具有更好冻融稳定性和流变学性质的产品提供参考。
