Oil-filled hydrogel particles for reduced-fat food applications: Fabrication, characterization, and properties

详细信息    查看全文

• 作者：Cheryl Chung ; Brian Degner ; Eric Andrew Decker ; David Julian McClements
• 关键词：Segregative&ndash ; aggregative phase separation ; Hydrogel particles ; Fat droplets ; Low fat sauces ; Viscosity
• 刊名：Innovative Food Science and Emerging Technologies
• 出版年：October, 2013
• 年：2013
• 卷：20
• 期：Complete
• 页码：324-334
• 全文大小：1430 K

文摘

The food industry needs effective strategies to develop reduced calorie products with desirable sensory attributes. This study utilizes controlled phase separation of biopolymer mixtures to form oil-filled hydrogel particles suitable for use in food products. Filled hydrogel particles were fabricated from fat droplets (0 to 1%), sodium caseinate (1.5 to 3%) and high-methoxy pectin (1.5 to 3%) mixtures (pH 5) using two different approaches: multistep and simple methods. The multistep method involved inducing segregative phase separation of the mixed biopolymers at pH 7 (due to electrostatic repulsion), and then reducing to pH 5 to promote aggregative phase separation (due to electrostatic attraction). The simple method involved mixing all the components together at pH 7 and then adjusting to pH 5. The oil-filled hydrogel particles were spheroid in shape, with mean particle diameters (d<sub>43sub>) around 10 渭m. They consisted of fat droplets trapped within caseinate-rich hydrogel particles that were dispersed within a pectin-rich phase. The hydrogel particles increased the lightness and viscosity of aqueous solutions, and may therefore be suitable to replace fat droplets or starch granules in reduced calorie products.

ss="h4">Industrial relevance

The food industry needs effective strategies to develop reduced calorie products with desirable sensory attributes. This study utilizes controlled phase separation of biopolymer mixtures to form oil-filled hydrogel particles suitable for use in food products. They consisted of fat droplets trapped within caseinate-rich hydrogel particles dispersed within a pectin-rich phase. The hydrogel particles increased the lightness and viscosity of aqueous solutions, and may be suitable to replace fat droplets or starch granules within reduced calorie products.