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| Improving the freeze-thaw stability of tallow-based emulsion gel |
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| KeyWord:tallow-based emulsion gel freeze-thaw stability glucose sodium tripolyphosphate |
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| Abstract: |
| The tallow-based emulsion gel can be used as a substitute for artificial snowflake beef fat, however, the problem of poor freeze-thaw stability limits its application as a fat substitute. Based on the preliminary work of the laboratory, the gelatin-type tallow-based emulsion gel(with a mass fraction of gelatin 3.0%)was analyzed for its poor freeze-thaw stability, and its freeze-thaw stability was improved by adding exogenous small molecule glucose and sodium tripolyphosphate. The results showed that the fat slowly crystallized during the cooling process,and formed a large β-type crystal. The combination of the oil crystal and ice crystal destroyed the interfacial layer of the emulsion and the spatial network structure of the colloid, which resulted in the poor freeze-thaw stability. Adding 1.0% glucose could reduce the size of ice crystal particles and reduced the damage to the gel structure. Adding 0.8% sodium tripolyphosphate could reduce the Zeta potential to -21.50 mV, and the average particle size of the emulsion decreased to 1 182.7 nm. 1.0% glucose and 0.8% sodium tripolyphosphate had a synergistic effect on improving the freeze-thaw stability of the tallow-based emulsion gel, which could reduce the effect of freeze-thaw on the hardness and elasticity of the gel, and increase the water holding capacity to 98.0%. |
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