Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, i...Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.展开更多
利用蜂蜡结构化藻油结合大豆分离蛋白-甜菊糖(soy protein isolate-stevioside,SPI-STE)复合体系的乳化特性,制备高稳态的藻油纳米乳液体系。藻油凝胶的微观结构观察、热性质测试以及流变学分析表明,当藻油中蜂蜡添加量达到4%(m/m)时,...利用蜂蜡结构化藻油结合大豆分离蛋白-甜菊糖(soy protein isolate-stevioside,SPI-STE)复合体系的乳化特性,制备高稳态的藻油纳米乳液体系。藻油凝胶的微观结构观察、热性质测试以及流变学分析表明,当藻油中蜂蜡添加量达到4%(m/m)时,大量晶体组装成稳固的网络结构,从而构筑出稳定的油凝胶。进一步以SPI-STE为稳定剂制备藻油纳米乳液,研究了藻油结构化对纳米乳液形成及稳定性的影响。结果表明,油相中添加蜂蜡对纳米乳液的形成没有显著影响。随着藻油中蜂蜡质量分数的增大(0%~6%),乳液的物理稳定性逐渐提高;但在高蜂蜡添加量(8%)下,刚性较强的凝胶网络破坏了油滴界面层,乳液稳定性变差。热促氧化及光促氧化结果显示,蜂蜡油相结构化明显提高了纳米乳液的氧化稳定性,其中油相中含有6%蜂蜡的样品延缓氧化的效果最明显。本研究可为食品工业构建高稳态的藻油纳米乳液载体及产品提供一定技术支持。展开更多
文摘Bread spread is one of the fundamental foods in human diets. Generally, cheese spread, butter, chocolate spread, and margarine are the most consumed. In the last decade, a new concept alimentary has been integrated, it was low fat spread or functional spread. This work is an attempt to formulate and optimize new low-fat spreads based on olive oil and honey using a response surface methodology box-benken design. To optimize its stability and its textural properties under the effects of three factors, beeswax content, stirring time, and stirring speed. Results revealed that the best mixture was the formulation that contained 1% beeswax, 79% honey, and 20% olive oil, formulated under 6.39 min of time stirring at 15,428 rpm speed. The beeswax was the major factor showing the highest effect on all the properties of spreads.
文摘利用蜂蜡结构化藻油结合大豆分离蛋白-甜菊糖(soy protein isolate-stevioside,SPI-STE)复合体系的乳化特性,制备高稳态的藻油纳米乳液体系。藻油凝胶的微观结构观察、热性质测试以及流变学分析表明,当藻油中蜂蜡添加量达到4%(m/m)时,大量晶体组装成稳固的网络结构,从而构筑出稳定的油凝胶。进一步以SPI-STE为稳定剂制备藻油纳米乳液,研究了藻油结构化对纳米乳液形成及稳定性的影响。结果表明,油相中添加蜂蜡对纳米乳液的形成没有显著影响。随着藻油中蜂蜡质量分数的增大(0%~6%),乳液的物理稳定性逐渐提高;但在高蜂蜡添加量(8%)下,刚性较强的凝胶网络破坏了油滴界面层,乳液稳定性变差。热促氧化及光促氧化结果显示,蜂蜡油相结构化明显提高了纳米乳液的氧化稳定性,其中油相中含有6%蜂蜡的样品延缓氧化的效果最明显。本研究可为食品工业构建高稳态的藻油纳米乳液载体及产品提供一定技术支持。
