| CAS No.: | 84650-60-2 |
|---|---|
| Packaging Material: | Metal |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Type: | BHT |
| Resource: | Natural |
| Samples: |
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Audited Supplier Water-in-oil (W/O) emulsions with a discontinuous aqueous phase dispersed in a continuous camellia oil phase were prepared by using tea polyphenol palmitate (Tp-palmitate) particle as effective stabilizers and ly, and the SMP rose from 33.73°C to 38.60°C when the Tp-palmitate concentration increased from 1.0% to 2.5% (m/v). The storage stability, freeze/thaw stability and thermal stability significantly enhanced and the droplets aggregation progressively increased with the increasing of Tp-palmitate concentration. The liquid camellia oil was transformed into solid-like viscoelastic emulsion gels with a SMP of 38.6°C when using 2.5% Tp-palmitate as particle stabilizers. This study provides a promising method for production of edible gel-like W/O emulsions using polyphenol-lipid complexes to potentially replace solid fats.
Solid and semi-solid fats are the most important ingredients used in the processing of various food products because of their high utility in the mixing, formation, and fermentation of products and their influence on the sensory qualities of the final product (Osuna, Romero, Avallone, Judis, & Bertola, 2018). In general, solid fats are mainly derived from natural animal fats (such as lard and butter), which contain a large amount of natural saturated fat that is considered a causative agent of chronic diseases such as diabetes, obesity, and cardiovascular disease when overconsumed (Pehlivanoglu et al., 2018). With the understanding of the technological importance of fats in the food industry and the desiring to meet consumer demands for healthier food without compromising quality, researchers have focused on methods to cheaply produce solid fats with vegetable oil, which has a higher ratio of unsaturated to saturated fats compared with that of animal fats and is cholesterol-free. The present methods, including hydrogenation, interesterification, and fractionation, have been improved and are widely used for transforming oils into fats (Pehlivanoglu et al., 2018). However, large amounts of trans-fatty acids (TFA), which can accelerate atherosclerosis and increase the risk of diabetes, cardiovascular and cerebrovascular diseases, and cancer, are produced during hydrogenation of vegetable oils (Osuna et al., 2018, Pehlivanoglu et al., 2018). In addition, the transesterification method can produce solid fats with stable properties and without any isomerization (Fauzi, Rashid, & Omar, 2013). Nonetheless, transesterification is greatly affected by the reaction temperature, time, and the type of catalyst. Furthermore, the complex and costly process has hindered its prevalence in the field of fat modification. Moreover, a large amount of saturated fatty acids are retained in the solid fat obtained by fractionation. Fortunately, a novel structuring approach known as emulsion or emulsion gels with the aim of production of healthier fat products has recently been developed (Herrero, Ruiz-Capillas, Pintado, Carmona, & Jiménez-Colmenero, 2018). This method is mainly based on the fact that the physical properties of emulsions, such as the elastic modulus and viscous modulus, are dramatically improved through aggregation of emulsion droplets or by gelling of the continuous phase during emulsification (Herrero et al., 2018, Hu et al., 2016, Jimenez-Colmenero et al., 2015). Emulsions or emulsion gels can transform the physical states of vegetable oils into gelled and solid or semi-solid-like states without any changes in fatty acid composition of the oils.
In this regard, solid or semi-solid-like lipid material such as structured emulsions, oil-in-water (O/W) emulsions stabilized by protein, has been reported by some researchers. For example, Hu et al. (2016) used wheat gliadin as particles to form high internal phase Pickering emulsions with solid or semi-solid-like fats; Herrero et al. (2018) used an emulsion template to prepare stable chia oil emulsion gels, which are expected to replace animal fats. Di Bari et al., 2017, Norton et al., 2009 used fat crystal to stabilize water-in-cocoa butter emulsions to reduce fat content in chocolate while maintaining good hardness and melting point. Using tea polyphenol complex, Shi, Zhang, Vriesekoop, Yuan, and Liang (2014) prepared emulsion gels with good viscoelastic properties and the gels have highly effective antioxidant properties. Many studies have shown that the use of O/W emulsions is potentially suitable for the replacement of solid fats. However, there has been very little research on the use of stable water-in-oil (W/O) emulsions as a fat replacer. Specifically, the use of phenolic ester particles as a Pickering emulsifier to stabilize the oil-water interface has not been explored.
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