The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 wa...The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.展开更多
Human milk fat(HMF)is an important source of nutrients and energy for infants.Triacylglycerols(TAGs)account for about 98%of HMF and have a unique molecular structure.HMF is highly enriched in palmitic acid(PA)at the s...Human milk fat(HMF)is an important source of nutrients and energy for infants.Triacylglycerols(TAGs)account for about 98%of HMF and have a unique molecular structure.HMF is highly enriched in palmitic acid(PA)at the sn-2 position of the glycerol backbone(more than 70%)and in unsaturated fatty acids at the sn-1,3 position.The specific TAG structure in HMF plays a valuable function in infant growth.Sn-2 palmitate(mainly 1,3-dioleoyl-2-palmitoyl-glycerol)is one of the structured TAGs that is commonly supplemented into infant formula in order to enable it to present a similar structure to HMF.In this review,the development of the lipase-catalyzed synthesis of sn-2 palmitate over the last 25 years are summarized,with a focus on reaction schemes in a laboratory setting.Particular attention is also paid to the commercialized sn-1,3 regioselective lipases that are used in structured TAGs synthesis,to general methods of TAG analysis,and to successfully developed sn-2 palmitate products on the market.Prospects for the lipase-catalyzed synthesis of sn-2 palmitate are discussed.展开更多
Orthogonal test was used to evaluate the effects of synthetic such as temperature （120-140 ℃）, reaction time （4-6） and substrate molar ratio of methyl oleate to sucrose （8：1-12：1） on the percent quantity conv...Orthogonal test was used to evaluate the effects of synthetic such as temperature （120-140 ℃）, reaction time （4-6） and substrate molar ratio of methyl oleate to sucrose （8：1-12：1） on the percent quantity conversion to sucrose polyester. Sucrose polyester was synthesized by a solvent-free one-stage interesterification. The optimum reaction conditions are as follows： methyl oleate/sucrose =10： 1 （mol/mol）; reaction temperature is 140 ℃; reaction time is 5 hours. The product yield reaches 88.15%, and the degree of esterification （DE） is over 7 in the conditions. Thin layer chromatography （TLC）, column chromatography （CC）, High-performance liquid chromatography （HPLC） were used to analyze the product, the results show that the percent of sucrose polyoleate is over 70% in the product. The physicochemical properties of sucrose polyesters were compared with cooking oil. The results show that the qualities of sucrose polyesters are all up to the triglyceride.展开更多
Human milk fat substitute is an important structured lipid intended for infant formula. This present study compared human milk fat substitute from R. opacus with commercial product and evaluated whether it is qualifie...Human milk fat substitute is an important structured lipid intended for infant formula. This present study compared human milk fat substitute from R. opacus with commercial product and evaluated whether it is qualified for infant formula. It was proven that both human milk fat substitute and commercial product were mainly composed of C16:0 and C18:1 in total fatty acid composition. Human milk fat substitute contained high level of C16:0 at sn -2 position (54.57%) and high level of 1,3-dioleoyl-2-palmitoylglycerol (37.94%), which was in accordance with human milk fat and commercial product. In addition, relative high level of odd chain fatty acids (1.56%) and C16:1 (7.27%) was identified, which made human milk fat substitute unique. Human milk fat substitute was short of medium-chain fatty acids, such as C8:0, C10:0 and polyunsaturated fatty acids, such as, eicosapentaenoic acid and docosahexaenoic acid. In conclusion, human milk fat substitute from R. opacus was qualified as a component for infant formula in term of fatty acid composition and triacylglycerol.展开更多
Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment ...Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved.In this study,three food emulsions were prepared,and their lubrication characteristics,sensory evaluation of smoothness,and electroencephalogram(EEG)signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics.The results showed that fat substitute(FSU)and fat could significantly reduce coefficient of friction(CoF)of the food emulsions,with average CoF reduced by 28%and 63%compared to the original food emulsions.In addition,fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva,with an average CoF reduced by 31.1%compared to that of the food emulsions without artificial saliva.Both FSU and fat improved the smoothness of food emulsions,and the lubricating properties of fat were more pronounced,with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion.Comparison of subjects’EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies.These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.展开更多
The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein(MP)and polysaccharides gel systems.Compare to the modified starch,the dietary...The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein(MP)and polysaccharides gel systems.Compare to the modified starch,the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration.The treatment with 2%dietary fiber had the highest value of fracture stress and the lowest value of fracture strain,which were 259 g and 1.12 respectively.From the skeleton structure,the Raman spectroscopy result showed that dietary fiber addition significantly reduced the intensity at 2945 cm−1,which suggested that the aggregation of hydrophobic groups was improved.The SEM showed that the treatment with 2%dietary fiber had the highest fractal dimension value of 1.7772 and the lowest lacunary value of 0.258.From the filling structure,the paraffin section showed that the polysac-charides were just simply trapped in MP gel networks and formed numerous large volumes and no-elastic of cavities.The principal component analysis suggested that the compactness of three-dimensional gel networks determined fracture stress of composite gel.The no-no-elastic of cavities formed by modified starch and dietary fiber resulted in the reduction of fracture strain.These results would promote the development of innovative nutritional meat product formulation with satisfied textural property.展开更多
This study investigated the effects of an oil-in-water(O/W)emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties.Vegetable oils(peanut,coconut,and medium-chain ...This study investigated the effects of an oil-in-water(O/W)emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties.Vegetable oils(peanut,coconut,and medium-chain triglyceride(MCT)oils)and liquid additives(water,oil,water,oil,and surfactant;emulsion)were used to prepare the patties.Tween®80 and soy protein isolate(SPI)were used to prepare the emulsion.The emulsion droplet size andζ-potential were analyzed before mixing with the textured vegetable protein batter.The physicochemical,rheological,and sensory properties of the resulting plant-based meat patties were analyzed.The emulsions droplet sizes were approximately 5-10μm,with a surface charge of>40 or 18 mV upon Tween®80 or SPI addition,respectively.For patties containing MCT oil,cooking loss and hardness were reduced when using water,oil,Tween®80,and emulsion samples.Additionally,these samples exhibited high liquid holding capacity,which affected tenderness.The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters.The L*value decreased irrespective of the type of oil or treatment,and the color difference was low in the sample containing Tween®80.Moreover,based on the sensory test,MCT oil mixed with Tween®80 resulted in patties with the highest levels of tenderness,juiciness,and overall acceptance.In conclusion,incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness,liquid-holding capacity,and overall palatability of plant-based meat products.展开更多
UPU structured lipids refer to a class of functional lipids that are connected to palmitic acid(PA,16:0)at the sn-2 position and unsaturated fatty acid(UFA)at the sn-1,3 positions.UPU structured lipids are ingredients...UPU structured lipids refer to a class of functional lipids that are connected to palmitic acid(PA,16:0)at the sn-2 position and unsaturated fatty acid(UFA)at the sn-1,3 positions.UPU structured lipids are ingredients of infant formula and are beneficial to fat absorption in infants and young children.At present,the research on UPU structured lipids is mainly focused on species identification,physiological functions and preparation methods.In this paper,we summarize the natural oils and fats enriched with PA at the sn-2 position,which can be used as a substrate for the enzymatic preparation of UPU.In addition,the emerging fermentation method for the preparation of UPU structured lipids was briefly reviewed aiming to provide scientific reference for the in-depth investigation of UPU structured lipids.展开更多
基金This study was produced titled“The Investigation of the Quality Features of Ice Cream Reduced Fat Rate Used by Some Fat Substitutes”supported by Harran University’s Scientific Research Projects Coordinatorship(HUBAK Project No.:708).
文摘The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes:10%fat ice cream was considered as the control group;6%Simplesse®100 or 2%Maltrin040 was added as fat substitute to 7.5%,5%and 2.5%fat ice cream.The organoleptic(firmness,melting resistance,structure,gumminess,melting in mouth,feeling in mouth,icy structure,smoothness,flavor,cream taste,milk powder taste,foreign taste,vanilla taste and general acceptability),physical(viscosity,overrun,melting rate and first drip time)and chemical(dry matter,fat,fat in dry matter,protein,pH,titration acidity and ash)properties of ice cream samples were investigated on the 1st,7th,15th,30th,60th and 90th days of the storage.According to results of the research,the viscosity of 7.5%fat ice cream Maltrin040 or Simplesse®100 added was higher than the control group.Moreover,decrease in fat adversely affected organoleptic properties of the ice cream.As a result of the findings,7.5%fat ice creams 6%Simplesse®100 added can be recommended for ice creams to be produced by reducing fat ratio.In the near future,the production of ice-creams with fat substitutes at an industrial level will be of great importance for low-energy and vegetable fat dieters.
基金supported by a National Natural Science Foundation of China grant(31701558)the Young Elite Scientists Sponsorship Program by CAST(2017QNRC001)+1 种基金the Overseas Expertise Introduction Project for Discipline Innovation(111 Project,B90719028)the national first-class discipline program of Food Science and Technology(JUFSTR20180202).
文摘Human milk fat(HMF)is an important source of nutrients and energy for infants.Triacylglycerols(TAGs)account for about 98%of HMF and have a unique molecular structure.HMF is highly enriched in palmitic acid(PA)at the sn-2 position of the glycerol backbone(more than 70%)and in unsaturated fatty acids at the sn-1,3 position.The specific TAG structure in HMF plays a valuable function in infant growth.Sn-2 palmitate(mainly 1,3-dioleoyl-2-palmitoyl-glycerol)is one of the structured TAGs that is commonly supplemented into infant formula in order to enable it to present a similar structure to HMF.In this review,the development of the lipase-catalyzed synthesis of sn-2 palmitate over the last 25 years are summarized,with a focus on reaction schemes in a laboratory setting.Particular attention is also paid to the commercialized sn-1,3 regioselective lipases that are used in structured TAGs synthesis,to general methods of TAG analysis,and to successfully developed sn-2 palmitate products on the market.Prospects for the lipase-catalyzed synthesis of sn-2 palmitate are discussed.
文摘Orthogonal test was used to evaluate the effects of synthetic such as temperature （120-140 ℃）, reaction time （4-6） and substrate molar ratio of methyl oleate to sucrose （8：1-12：1） on the percent quantity conversion to sucrose polyester. Sucrose polyester was synthesized by a solvent-free one-stage interesterification. The optimum reaction conditions are as follows： methyl oleate/sucrose =10： 1 （mol/mol）; reaction temperature is 140 ℃; reaction time is 5 hours. The product yield reaches 88.15%, and the degree of esterification （DE） is over 7 in the conditions. Thin layer chromatography （TLC）, column chromatography （CC）, High-performance liquid chromatography （HPLC） were used to analyze the product, the results show that the percent of sucrose polyoleate is over 70% in the product. The physicochemical properties of sucrose polyesters were compared with cooking oil. The results show that the qualities of sucrose polyesters are all up to the triglyceride.
基金gratefully acknowledge the Doctoral Scientific Research Start-up Foundation from Henan University of Technology(2021BS015).
文摘Human milk fat substitute is an important structured lipid intended for infant formula. This present study compared human milk fat substitute from R. opacus with commercial product and evaluated whether it is qualified for infant formula. It was proven that both human milk fat substitute and commercial product were mainly composed of C16:0 and C18:1 in total fatty acid composition. Human milk fat substitute contained high level of C16:0 at sn -2 position (54.57%) and high level of 1,3-dioleoyl-2-palmitoylglycerol (37.94%), which was in accordance with human milk fat and commercial product. In addition, relative high level of odd chain fatty acids (1.56%) and C16:1 (7.27%) was identified, which made human milk fat substitute unique. Human milk fat substitute was short of medium-chain fatty acids, such as C8:0, C10:0 and polyunsaturated fatty acids, such as, eicosapentaenoic acid and docosahexaenoic acid. In conclusion, human milk fat substitute from R. opacus was qualified as a component for infant formula in term of fatty acid composition and triacylglycerol.
基金financial support from the National Natural Science Foundation of China(51775244,52375184)Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology(Jiangnan University)(FMZ202204).
文摘Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets,low-fat foods have become a priority demand for consumers’health.However,the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved.In this study,three food emulsions were prepared,and their lubrication characteristics,sensory evaluation of smoothness,and electroencephalogram(EEG)signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics.The results showed that fat substitute(FSU)and fat could significantly reduce coefficient of friction(CoF)of the food emulsions,with average CoF reduced by 28%and 63%compared to the original food emulsions.In addition,fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva,with an average CoF reduced by 31.1%compared to that of the food emulsions without artificial saliva.Both FSU and fat improved the smoothness of food emulsions,and the lubricating properties of fat were more pronounced,with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion.Comparison of subjects’EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies.These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.
基金Fundamental Research Funds for the Central Universities(KYZ201543)the National Natural Science Foundation of China(Grant No.31871822)Natural Science Foundation of Jiangsu Province(No.BK20210671 and BK20210674).
文摘The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein(MP)and polysaccharides gel systems.Compare to the modified starch,the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration.The treatment with 2%dietary fiber had the highest value of fracture stress and the lowest value of fracture strain,which were 259 g and 1.12 respectively.From the skeleton structure,the Raman spectroscopy result showed that dietary fiber addition significantly reduced the intensity at 2945 cm−1,which suggested that the aggregation of hydrophobic groups was improved.The SEM showed that the treatment with 2%dietary fiber had the highest fractal dimension value of 1.7772 and the lowest lacunary value of 0.258.From the filling structure,the paraffin section showed that the polysac-charides were just simply trapped in MP gel networks and formed numerous large volumes and no-elastic of cavities.The principal component analysis suggested that the compactness of three-dimensional gel networks determined fracture stress of composite gel.The no-no-elastic of cavities formed by modified starch and dietary fiber resulted in the reduction of fracture strain.These results would promote the development of innovative nutritional meat product formulation with satisfied textural property.
基金supported by Konkuk University Premier Research Fund in 2021.
文摘This study investigated the effects of an oil-in-water(O/W)emulsion as an animal fat substitute on the physicochemical and sensory properties of plant-based meat patties.Vegetable oils(peanut,coconut,and medium-chain triglyceride(MCT)oils)and liquid additives(water,oil,water,oil,and surfactant;emulsion)were used to prepare the patties.Tween®80 and soy protein isolate(SPI)were used to prepare the emulsion.The emulsion droplet size andζ-potential were analyzed before mixing with the textured vegetable protein batter.The physicochemical,rheological,and sensory properties of the resulting plant-based meat patties were analyzed.The emulsions droplet sizes were approximately 5-10μm,with a surface charge of>40 or 18 mV upon Tween®80 or SPI addition,respectively.For patties containing MCT oil,cooking loss and hardness were reduced when using water,oil,Tween®80,and emulsion samples.Additionally,these samples exhibited high liquid holding capacity,which affected tenderness.The creep recovery and viscoelasticity of the batters were unaffected by the oil type but generally higher in surfactant-containing batters.The L*value decreased irrespective of the type of oil or treatment,and the color difference was low in the sample containing Tween®80.Moreover,based on the sensory test,MCT oil mixed with Tween®80 resulted in patties with the highest levels of tenderness,juiciness,and overall acceptance.In conclusion,incorporating MCT oil and pre-manufactured emulsion as an animal fat substitute can improve the juiciness,liquid-holding capacity,and overall palatability of plant-based meat products.
基金Key Research Projects of Colleges and Universities of Henan Province(23A550002)Zhengzhou R&D Special Fund(22ZZRDZX25)Doctoral Scientific Research Start-up Foundation from Henan University of Technology(2021BS015).
文摘UPU structured lipids refer to a class of functional lipids that are connected to palmitic acid(PA,16:0)at the sn-2 position and unsaturated fatty acid(UFA)at the sn-1,3 positions.UPU structured lipids are ingredients of infant formula and are beneficial to fat absorption in infants and young children.At present,the research on UPU structured lipids is mainly focused on species identification,physiological functions and preparation methods.In this paper,we summarize the natural oils and fats enriched with PA at the sn-2 position,which can be used as a substrate for the enzymatic preparation of UPU.In addition,the emerging fermentation method for the preparation of UPU structured lipids was briefly reviewed aiming to provide scientific reference for the in-depth investigation of UPU structured lipids.
