Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

被引：93

作者：

Chivero, Peter ^{[1
]}

Gohtani, Shoichi ^{[2
]}

Yoshii, Hidefumi ^{[2
]}

Nakamura, Akihiro ^{[3
]}

机构：

[1] Ehime Univ, United Grad Sch Agr Sci, Dept Food Sci, 2393 Kitagun, Miki, Ikenobe 7610795, Japan

[2] Ehime Univ, Dept Appl Bioresources Sci, Fac Agr, 2393 Kitagun, Miki, Ikenobe 7610795, Japan

[3] Fuji Oil Co Ltd, Res Strategy Dept, 4-3 Kinunodai, Tsukubamirai, Ibaraki 3002497, Japan

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 69卷

关键词：

Hydrocolloid emulsifier; Soy soluble polysaccharide (SSPS): gum arabic (GA); Octenyl succinate starch (OSA-S); Rheology; LOW-FAT MAYONNAISE; RHEOLOGICAL CHARACTERIZATION; EMULSIFYING PROPERTIES; XANTHAN GUM; OIL; STABILITY; HYDROCOLLOIDS; STABILIZATION; OPTIMIZATION; MODELS;

D O I：

10.1016/j.lwt.2015.12.064

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydrocolloid emulsifiers, soy soluble polysaccharide (SSPS), gum arabic (GA), and octenyl succinate starch (OSA-S), were investigated for their ability to produce oil-in-water (O/W) mayonnaise-like emulsions. Xanthan gum (XG) was used as a stabilizer and/or thickener. Oil content above 60%wt. could not be completely emulsified by all three types of emulsifiers. Emulsion separation was observed immediately after preparation. Long term emulsion stability depended on the amount of dispersed phase with higher dispersed phase contents conferring more stability due to a strong network of droplets formed in the system. The formation of Pickering emulsions was confirmed in OSA-S stabilized emulsions. All emulsion systems showed pseudoplastic behavior similar to typical mayonnaise, which increased with an increase in the dispersed phase volume. It was concluded that it is possible to employ hydrocolloid emulsifiers to produce mayonnaise. (c) 2016 Elsevier Ltd. All rights reserved.

引用

页码：59 / 66

页数：8

共 35 条

[1] GUM ARABIC IS A KIND OF ARABINOGALACTAN PROTEIN [J].

AKIYAMA, Y ;

EDA, S ;

KATO, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (01) :235-237

[2]

Al-Sayed H. M. A., 2012, World Journal of Dairy & Food Sciences, V7, P109

[3]

[Anonymous], 2005, FOOD EMULSIONS PRINC

[4] Rheological and microstructural characterization of WPI-stabilized O/W emulsions exhibiting time-dependent flow behavior [J].

Bellalta, Pablo ;

Troncoso, Elizabeth ;

Zuniga, Rommy N. ;

Aguilera, Jose M. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 46 (02) :375-381

[5] Rheology of cooked debranned maize flour suspensions [J].

Bhattacharya, S ;

Bhattacharya, S .

JOURNAL OF FOOD ENGINEERING, 1996, 27 (01) :97-105

[6] Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches [J].

Bhosale, Rajesh ;

Singhal, Rekha .

CARBOHYDRATE POLYMERS, 2006, 66 (04) :521-527

[7]

Bortnowska G., 2009, ELECT J POL AGR UNIV, V12

[8] Physical and flavour stability of mayonnaise [J].

Depree, JA ;

Savage, GP .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2001, 12 (5-6) :157-163

[9] Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions [J].

Desplanques, Severine ;

Renou, Frederic ;

Grisel, Michel ;

Malhiac, Catherine .

FOOD HYDROCOLLOIDS, 2012, 27 (02) :401-410

[10] Hydrocolloids at interfaces and the influence on the properties of dispersed systems [J].

Dickinson, E .

FOOD HYDROCOLLOIDS, 2003, 17 (01) :25-39

← 1 2 3 4 →