Synergistic effects of xanthan gum and ß-cyclodextrin on properties and stability of vegetable oil-based whipped cream.
Int J Biol Macromol
; 279(Pt 3): 135379, 2024 Nov.
Article
in En
| MEDLINE
| ID: mdl-39244122
ABSTRACT
The synergistic effects between xanthan gum (XG) and ß-cyclodextrin (ß-CD) on the properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates was investigated. The visual appearance, SEM, TEM, CLSM, FT-IR and LF-NMR results showed that when the ratio of XG to ß-CD in the XG-ß-CD complex was appropriate, the hydrogen bonding effect between ß-CD and XG was significant enhanced, the three-dimensional network structure has the highest density, the emulsion droplets were the smallest and evenly distributed. The unique tapered microstructure of ß-CD acted as a bridge between the hydrophilic and hydrophobic components, effectively preventing the aggregation of oil droplets and establishing a flexible support system between oil droplets; while the flexible molecular structure of XG could support Pickering emulsion system. The XG-ß-CD complex had a synergistic effect with protein aggregates, making it ideal for use in whipped cream products. This study explored the stability mechanism of ß-CD in the Pickering emulsion-based whipped cream system, providing valuable insights into producing whole plant-based whipped cream by texturizing highly unsaturated oils. This effectively solves the problem of inadequate intake of unsaturated oil for individuals who consume excessive amounts of animal-derived fats.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Polysaccharides, Bacterial
/
Plant Oils
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Beta-Cyclodextrins
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Emulsions
Language:
En
Journal:
Int J Biol Macromol
/
Int. j. biol. macromol
/
International journal of biological macromolecules
Year:
2024
Document type:
Article
Affiliation country:
Country of publication: