Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Hubei Hongshan Laboratory, National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dairy Department, National Research Centre, Dokki, Giza 12622, Egypt.
Food Chem. 2025 Feb 1;464(Pt 2):141734. doi: 10.1016/j.foodchem.2024.141734. Epub 2024 Oct 21.
This study employed egg yolk granules (EYG) in combination with chitosan (CS) to evaluate the feasibility of constructing low-fat Pickering emulsion gels and investigated the properties of emulsion gels with different oil volume fractions (0-50 %) to address the stability issue. The results showed that the self-supporting structure of the emulsion gels gradually increased at 0-40 % oil phase, and the oil droplet sizes were all smaller than 10 μm. However, when the oil phase reached 50 %, the emulsion showed water-oil phase separation. The addition of oil modified the state and movement of water molecules in the emulsion system, which in turn affected the water and oil loss rates. Notably, the emulsion gels exhibited similar rheological and textural characteristics to mayonnaise at 30 % oil phase. Furthermore, the emulsion gels demonstrated promising centrifugation and freeze-thaw stability. This study suggests an innovative and efficient approach to low-fat mayonnaise substitution with consistent quality.
本研究采用蛋黄颗粒（EYG）与壳聚糖（CS）相结合，评估构建低脂 Pickering 乳液凝胶的可行性，并研究不同油相体积分数（0-50%）的乳液凝胶的性质，以解决稳定性问题。结果表明，在 0-40%油相时，乳液凝胶的自支撑结构逐渐增加，油滴粒径均小于 10μm。然而，当油相达到 50%时，乳液出现油-水相分离。油的添加改变了乳液体系中水分子的状态和运动，从而影响了水和油的损失率。值得注意的是，在 30%油相时，乳液凝胶表现出与蛋黄酱相似的流变学和质构特性。此外，乳液凝胶具有良好的离心和冻融稳定性。本研究为低脂蛋黄酱替代物的开发提供了一种创新且高效的方法，可保证产品质量的一致性。
