Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic

被引:55
作者
Blake, Alexia I. [1 ]
Marangoni, Alejandro G. [1 ]
机构
[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
关键词
Cellular solid; Monoglyceride; Oleogel; Shortening; Laminate fat; Rheology; PALM OIL; MECHANICAL-PROPERTIES; CRYSTAL NETWORKS; TAG COMPOSITION; SHORTENINGS; CHOLESTEROL; ACIDS; MICROSTRUCTURE; BEHAVIOR; BLENDS;
D O I
10.1016/j.foodres.2015.04.045
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effects of water content, monoglyceride chain length and concentration, oil type, and the addition of oil-phase and water-phase additives on the elastic modulus and yield stress of a structured oil in water were evaluated. The goal was to increase the elastic modulus of the original emulsion from 8.42 x 10(3) +/- 11.3 Pa to 1.55 x 10(6) +/- 2.1 x 10(5) Pa, and the yield stress from 112 +/- 2.31 Pa to 835 +/- 227 Pa. The addition of wax at greater than 10% (w/w), the use of palm oil or the gelation of the liquid oil phase with 5-7.5% rice bran wax, the use of C-18 saturated monoglyceride at 6% (w/w), and 4% (w/w) for C-22 saturated monoglyceride molecules were effective modifications capable of improving the mechanical behavior of the emulsion so that it can be used as a zero trans and reduced saturated fat laminating shortening substitute for puff pastry products. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:284 / 293
页数:10
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