Water binding analysis of fat-water emulsions

被引：0
作者：
Hanna Maria Baranowska
Ryszard Rezler
机构：
[1] University of Life Sciences in Poznañ,Department of Physics
来源：
Food Science and Biotechnology | 2015年 / 24卷
关键词：
emulsion stability; water binding; low-field NMR; relaxation time;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Low-field NMR was used for analysis of water binding in fat-in-water emulsions. Bovine fat was used and native potato starch was used as an emulsifying agent. Starch can be applied as an emulsifying agent although the starch content should not be lower than 0.17 g/g of water at fat concentrations in water amounting to 25%. Interactions of bovine fat with chains of starch exceeded the actions of water molecules with the polymer, leading to advantageous conformation changes. Bovine fat restricts the unfavourable influence of starch retrogradation. This, in turn, leads to a slowing of the syneresis process.
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页码：1921 / 1925
页数：4
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