Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics

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• 作者：Bai Qu¹ ; Qixin Zhong ; ^{qzhong@utk.edu}
• 关键词：Casein-maltodextrin conjugates ; Calcium carbonate particle ; S/O/W suspension ; Fat globule mimetics ; Reduced fat dairy products
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：61-70
• 全文大小：2065 K
• 卷排序：66

文摘

Encapsulation of calcium carbonate particles was studied as fat globule mimetics (FGMs). Casein-maltodextrin conjugates produced smaller FGMs than the unconjugated mixture. FGMs with conjugates were stable in skim milk during 10-day storage at 5 °C. FGMs with conjugates increased the desirable turbidity and viscosity of skim milk. FGMs with conjugates induced the undesirable redness and yellowness of skim milk.