State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
Food Res Int. 2023 May;167:112650. doi: 10.1016/j.foodres.2023.112650. Epub 2023 Feb 28.
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.
在这项研究中，探讨了漆蜡含量和搅拌时间对膨胀率的影响。研究发现，适量的蜡含量和搅拌时间可以通过 Pickering 机制和体相中的紧密堆积促进晶体双重稳定。否则，由于高粘性和晶体桥接，会导致膨胀率低。添加聚甘油蓖麻醇酸酯（PGPR）可以通过快速吸收有效地提高膨胀率。同时，添加 PGPR 还可以提高接触角，有利于在 A-O 界面的吸附。将 8wt%的油凝胶部分用高熔点的棕榈硬脂（POs）代替，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β'-型晶体，从而提高了储存和温度稳定性。油泡沫的最大膨胀率为 189%，在环境温度下可保持装饰形状超过 15 天，在低脂食品应用和其他输送系统中具有很大的应用潜力。
