摘要
本文主要研究斥水性微胶囊海藻油在饮料中的悬浮稳定性和氧化稳定性,实验结果表明0.25%的琼脂/瓜儿胶(1:3)复合胶能保持饮料良好的悬浮稳定性和流动性。在饮料中,与水溶性微胶囊海藻油和乳化海藻油相比,斥水性微胶囊海藻油具有较高的氧化稳定性。
The object of this paper was to investigate suspended stability and oxidative stability of beverage prepared from microencapsulated algal oil. Results showed that optimum suspended stability and fluidity of beverage were obtained with 0.25% mixed agar and guar gum(1:3). Hydrophobic microencapsulated algal oil gave higher oxidative stability than water-soluble microencapsulated algal oil and emulsified algal oil in beverage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期91-94,共4页
Food Science
基金
广东省自然科学基金博士科研启动基金资助(04300744)
关键词
斥水性微胶囊
海藻油
悬浮稳定性
氧化稳定性
饮料
hydrophobic microencapsulation
algal oil
suspended stability
oxidative stability
beverage
