Properties of agents that effectively entrap liquid lipids.
A droplet of an oil-in-water emulsion of methyl linoleate in a saccharide or protein solution that contained with a surfactant, a stabilizer, or both was dehydrated by drying equipment for a single droplet that resembled a spray drier. The lipid exposed on the surface of dehydated samples was extracted and measured by gas chromatography. Gum arabic or gelatin without additives resulted in little lipid being exposed; they were good entrapping agents. Little lipid was exposed with a pullulan solution containing lecithin, sugar ester, carboxymethylcellulose, or sodium caseinate but much was exposed with a maltodextrin solution containing any of the surfactants tested. When both the surfactant lecithin and the stabilizer xanthan gum were added to the emulsion prepared in a maltodextrin solution, lipid was not detected. The results suggested that effective entrapping agents of liquid lipids cause much emulsification, stabilize the emulsion (that is, they cause the continuous phase to be very viscous), and create a dehydrated matrix of fine, dense network layers.
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Japan.
J
J
Imagi
T
T
Yamanouchi
K
K
Okada
M
M
Tanimoto
R
R
Matsuno
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions; D008055:Lipids / Q000737:chemistry*; D010316:Particle Size; D013501:Surface-Active Agents
D004655:Emulsions; D008055:Lipids; D013501:Surface-Active Agents