کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664401 | 1427063 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultrasound-assisted preparation of a human milk fat analog emulsion: Understanding factors affecting formation and stability
ترجمه فارسی عنوان
آماده سازی اولتراسوگرافی امولسیون آنالایزر چربی شیر انسان: درک عوامل موثر بر تشکیل و ثبات
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کلمات کلیدی
چربی شیر انسانی چربی، امولسیون ثبات، امولسیون التراسونیک،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The aim of this work was to investigate the application of ultrasound in the formation of a stable human milk fat (HMF) analog emulsion with macronutrients (lecithin and protein) as emulsifiers required for infant formula, at low levels and within the ranges of infant formula standards; in addition, the aim was to evaluate the stability of the emulsion to various environmental stresses. Increasing the lecithin concentration and decreasing the HMF analog amount yielded a stable HMF analog emulsion with a smaller mean particle size. Increasing the ultrasonic power and time favored decreasing particle sizes. The emulsion obtained under optimized conditions was stable at a pH of 6.4-8.0, at heating temperatures of 50â¯Â°C-90â¯Â°C, and with sugar levels and sodium ion strengths that met infant formula standards. Storage below 25â¯Â°C for 7 days did not substantially change the physicochemical stability of the emulsion. The results provide information useful for manufacturing high-quality infant formula; ultrasonic emulsification can be used to produce a stable HMF analog emulsion using protein and lecithin at low levels to meet infant formula standards.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 238, December 2018, Pages 103-111
Journal: Journal of Food Engineering - Volume 238, December 2018, Pages 103-111
نویسندگان
Xiaoli Qin, Rong Yang, Jinfeng Zhong, Kinyoro Ibrahim Shabani, Xiong Liu,