Preparation?Characterization And Application Of Rapeseed Oil Gel Based On Pickering Emulsion

In recent years,the food science community has paid more and more attention to the structural research of edible oil.This interest is largely related to the fact that structured oils and fats can solve a series of food safety and nutritional needs in the field of food oils and fats.The nutritional content of these products has improved compared to traditional fats and oils.They have the advantages of no trans fat,low saturated fat content,and high single or polyunsaturated fat content.Therefore,in addition to the industry's need to find alternatives to traditional solid fat formulation methods,the interesting properties of structural self-assembly systems(especially gel oils)also make them an attractive topic for basic research.Food-grade proteins and food-grade polysaccharides have a wide range of sources,low prices,and high safety.They are renewable resources.Ovalbumin is considered a healthy,harmless,and efficient pickering emulsifier.The preparation of a Pickering emulsion based on vegetable oil can eliminate trans fatty acids in solid oils and reduce the intake of saturated fatty acids.It is a new method for replacing traditional fats.In this project,a colloidal composite particle system was constructed by combining food-grade ovalbumin,food-grade polysaccharides,and tannic acid,which was evaluated using a polarizing microscope,nanometer particle size analyzer,and Fourier infrared spectroscopy.The study found that the amount of xanthan gum and tannin added was positively correlated with the crystallinity of the composite particles.The particle size of the particles will increase with the addition of xanthan gum,and the particle size will become smaller after the addition of tannic acid.The absolute value of the potential will increase with the addition of xanthan gum and tannic acid.The addition of xanthan gum and tannic acid will change the intermolecular force of the system,and eventually form an ovalbumin-tannic acid-xanthan gum stabilized composite particle system combined by hydrogen bonding interaction force.Secondly,a 13,000r/min high-speed homogenizer was used to prepare the pickling emulsion gel oil from the colloidal composite particles and rapeseed oil.The properties of the gel oil were determined using polarizing microscope,texture analyzer,nano particle size analyzer,laser particle size analyzer,rotational rheometer and other instruments.The results show that the addition of xanthan gum and tannic acid will make the particle size of the system smaller;the addition of xanthan gum and tannic acid will change the physical properties of the gel oil,and the greater the amount added,the hardness,The greater the viscosity,etc.;the potential of the system will increase with the increase of the content of xanthan gum and tannic acid;the gel oil formed by the composite particles of different proportions always shows the properties of elastic solids.In addition,different amounts of tannic acid and xanthan gum have different effects on the viscoelastic properties of the sample.The addition of tannic acid and xanthan gum will improve the thixotropic recovery performance of the sample;tannic acid and xanthan gum The addition of will make the physical properties of the sample more susceptible to high temperature;the addition of xanthan gum will increase the thermal stability of the gel oil;the oil samples that have undergone freeze-thaw treatment have leaked oil,and the freeze-thaw stability needs to be improved.The addition of tannic acid and xanthan gum will significantly improve the oxidation stability of the gel oil.Finally,cakes were prepared using two commercially available margarines with different fat contents and Pickering emulsion gel oil samples No.1-7.A series of measurements and evaluations were conducted on the cake's baking loss rate,sample height,texture characteristics and sensory.The results show that oil gels No.2-7 have better foaming stability than low-fat cream,high-fat cream and No.1 oil gel;the addition of xanthan gum and tannic acid will make the cake The resulting foam sponge structure is softer;the texture results show that the cake's hardness and elasticity have reached the level of commercially available cakes,and the chewability still needs to be improved;the sensory results show that the cake prepared by gel grease is generally acceptable,It has its unique advantages in terms of not slag and taste,and soft tissue.