Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011788 | Food Chemistry | 2019 | 35 Pages |
Abstract
Water-in-oil (W/O) emulsions with a discontinuous aqueous phase dispersed in a continuous camellia oil phase were prepared by using tea polyphenol palmitate (Tp-palmitate) particle as effective stabilizers and their properties were characterized by droplet size, slip melting point (SMP), stability, microstructure and rheology. The d(4,3) and d(3,2) decreased from 7.96â¯Î¼m to 4.67â¯Î¼m and from 5.98â¯Î¼m to 3.07â¯Î¼m, respectively, and the SMP rose from 33.73â¯Â°C to 38.60â¯Â°C when the Tp-palmitate concentration increased from 1.0% to 2.5% (m/v). The storage stability, freeze/thaw stability and thermal stability significantly enhanced and the droplets aggregation progressively increased with the increasing of Tp-palmitate concentration. The liquid camellia oil was transformed into solid-like viscoelastic emulsion gels with a SMP of 38.6â¯Â°C when using 2.5% Tp-palmitate as particle stabilizers. This study provides a promising method for production of edible gel-like W/O emulsions using polyphenol-lipid complexes to potentially replace solid fats.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shui-Zhong Luo, Xiang-Fang Hu, Li-Hua Pan, Zhi Zheng, Yan-Yan Zhao, Li-Li Cao, Min Pang, Zhi-Gang Hou, Shao-Tong Jiang,