Non-TAG structuring of edible oils and emulsions

被引：90

作者：

Bot, Arjen ^{[1
]}

Veldhuizen, Yvonne S. J. ^{[1
]}

den Adel, Ruud ^{[1
]}

Roijers, Eli C. ^{[1
]}

机构：

[1] Unilever Res Labs, NL-3133 AT Vlaardingen, Netherlands

来源：

FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 04期

关键词：

Organogel; Oleogel; Oil gel; Emulsion; Phytosterol; Oryzanol; Sitosterol; Self assembly; Fibrils; Rheology; X-ray diffraction (XRD); Small-angle X-ray scattering (SAXS); ASSEMBLED FIBRILLAR NETWORKS; RHEOLOGICAL PROPERTIES; BETA-SITOSTEROL; FATTY ALCOHOLS; ORGANOGELS; ACID; MIXTURES; GELATORS; BEHAVIOR; ESTERS;

D O I：

10.1016/j.foodhyd.2008.06.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Mixtures of gamma-oryzanol and beta-sitosterol have been shown to structure pure edible oil phases. This paper reviews the phytosterol system, and compares it with other alternatives to structure edible oils. Furthermore, additional evidence based on small-angle X-ray scattering will be introduced to support the claim that structuring is based on fibril formation (diameter 7.2 nm). Finally, various aspects of the application of phytosterols structuring in water-in-oil emulsions were investigated. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1184 / 1189

页数：6

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