Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-18 DOI:10.1016/j.foodhyd.2025.112008

Ge Shi , Jiahui Li , Yuqi Ma , Tian Xia , Chaomin Yin , Zhenshun Li

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Abstract

Polysaccharides are known for their stability and resistance to environmental changes, but their limited emulsifying capacity has restricted their application in high internal phase emulsions (HIPEs). This study prepared HIPEs using guar gum (GG) in aqueous phase and soybean lecithin (LEC) respectively in aqueous phase and oil phase as co-emulsifiers. Subsequently, the interfacial, structural and rheological properties related to emulsifying ability were characterized to explore their interactions. Finally, the impact of HIPEs as margarine substitutes on the baking characteristics and storage properties of cakes was investigated. Results indicated that when LEC concentrations were between 3.5 % and 7.5 %, the synergistic interaction of LEC dissolved in the oil phase with GG in the aqueous phase led to the superior interfacial activity. This significantly reduced the droplet size of HIPEs, effectively enhanced the gel network strength and apparent viscosity, and demonstrated good stability under centrifugation and heat treatment conditions. In cake preparation, replacing 35g margarine (15 %) with 23g HIPEs (10 %) notably improved the baking characteristics. Color, texture, and sensory evaluations showed comparable scores between 10 % HIPEs and 15 % margarine cakes. Interestingly, the results of the aging kinetics equation demonstrated that the incorporation of HIPEs effectively slowed down the starch retrogradation rate of chiffon cakes during storage. This study provides a new idea for the preparation of HIPEs using natural emulsifiers and polysaccharides as co-emulsifiers, as well as for the application of polysaccharide-based HIPEs in cakes.

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以瓜尔胶和大豆卵磷脂为共乳化剂的高内相乳化液的研制及其对脂肪替代品雪纺蛋糕品质的影响

多糖以其稳定性和对环境变化的抵抗力而闻名，但其有限的乳化能力限制了其在高内相乳剂（HIPEs）中的应用。本研究以瓜尔胶（GG）为水相，大豆卵磷脂（LEC）为水相，大豆卵磷脂（LEC）为油相共乳化剂制备HIPEs。随后，表征了与乳化能力相关的界面、结构和流变性能，以探索它们之间的相互作用。最后，研究了HIPEs作为人造黄油替代品对蛋糕烘焙特性和贮藏性能的影响。结果表明，当LEC浓度在3.5% ~ 7.5%之间时，溶解于油相的LEC与水相的GG发生协同作用，界面活性较好。这明显减小了HIPEs的液滴尺寸，有效提高了凝胶网络强度和表观粘度，并在离心和热处理条件下表现出良好的稳定性。在制作蛋糕时，用23g HIPEs（10%）代替35g人造黄油（15%），显著改善了烘焙特性。颜色、质地和感官评估显示，10%的HIPEs蛋糕和15%的人造黄油蛋糕得分相当。有趣的是，老化动力学方程的结果表明，HIPEs的加入有效地减缓了雪纺蛋糕在储存过程中的淀粉降解速度。本研究为以天然乳化剂和多糖为共乳化剂制备HIPEs，以及以多糖为基础的HIPEs在蛋糕中的应用提供了新的思路。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.