Master Jiangnan University Wuxi, Jiangsu, China (People's Republic)
Abstract: Oil bodies (OBs), oil storage organelles of oilseeds, are natural, green, and sustainable products that have received much attention in recent years. In this work, novel additional protection mechanisms of OB emulsion gels were clarified by multiple microscopic techniques, Fourier transform infrared spectroscopy (FTIR) and rheology. Different ratios of gelatinous polysaccharide κ-carrageenan (κ-Car) mixed with non-gelatinous polysaccharide xanthan (Xan) were used to stabilize OB emulsion gels by microgel particles (MPs) compaction or natural gelation, respectively. For natural gelation, κ-Car and Xan were cross-linked to form a tighter network structure which improved the stability of OB emulsion gels by restricting the movement of OBs and water. In addition, MPs compacted closely as micro-units to form a different type of network could benefit to homogeneous texture. To enhance the plasticity of OB emulsion gels, one-step OB hybrid emulsion gels were prepared by mixing different ratios of two phases: Carboxymethyl-cellulose-coated OBs (CMC-OB) phase and Sunflower wax-based soybean oil (SW–SO) oleogel phase. An (O1/W1)/O2 type emulsion gel was obtained when the OB-CMC phase content was 50 wt% and below, which with a higher elastic modulus was better for formability in 3D printing. Another type was that the OB-CMC phase was the continuous phase when the OB-CMC phase was 60, 70 wt%, and the emulsion gel system was O2/(O1/W1) structure with a 15 μm emulsion size and an unsatisfactory 3D printing capability. This study allowed us to gain a better understanding of tailoring the texture of OB emulsion gels and broadening the application of OBs to low-fat food systems.
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