In:
Journal of the Science of Food and Agriculture, Wiley, Vol. 102, No. 14 ( 2022-11), p. 6555-6565
Kurzfassung:
The stabilization of oil‐in‐water (O/W) emulsions has long been explored. Assembly of polymer networks is an effective method for stabilizing O/W emulsions. Konjac glucomannan (KGM) is a plant polysaccharide and the network of KGM gel is a good candidate for stabilizing O/W emulsions based on its high viscosity and thickening properties. However, natural KGM has strong hydrophilicity and is not able to offer interfacial activity. Octenyl succinic anhydride (OSA) is a hydrophobic molecule, which is widely used as thickener and stabilizer in food emulsions. In this work, the amphiphilic biopolymer (OSA‐KGM) was fabricated by modifying the KGM with OSA. Furthermore, OSA‐KGM biopolymer was used to prepare O/W emulsions, which were then freeze‐dried and used to prepare oleogels as fat substitute for bakery products. RESULTS OSA‐KGM had advanced hydrophobicity with water contact angle 81.13° and adsorption behavior at the oil–water interface, with interfacial tension decreasing from 18.52 to 13.57 mN m −1 within 1 h. The emulsification of OSA‐KGM remarkably improved the stability of emulsions without phase separation during storage for 31 days. Oleogels with OSA‐KGM showed good thixotropic and structure recovery properties (approximately 100%) and low oil loss (from 69.5% to 50.4%). Cakes made from oleogels had a softer texture than cakes made from peanut oil and margarine. CONCLUSION Amphiphilic biopolymer OSA‐KGM shows advanced interfacial activity and hydrophobicity. This paper provides an insight into preparing stable O/W emulsions with a new biopolymer and oleogels potentially applied as fat substitute in bakery products. © 2022 Society of Chemical Industry.
Materialart:
Online-Ressource
ISSN:
0022-5142
,
1097-0010
DOI:
10.1002/jsfa.v102.14
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
2022
ZDB Id:
2001807-1
