Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvement.
Food Chem
; 447: 138979, 2024 Jul 30.
Article
in En
| MEDLINE
| ID: mdl-38518617
ABSTRACT
Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LECPGPR ratios of 13 and 22 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Ricinoleic Acids
/
Ducks
/
Lecithins
/
Glycerol
Limits:
Animals
Country/Region as subject:
Asia
Language:
En
Journal:
Food Chem
Year:
2024
Type:
Article
Affiliation country:
China