Abstract
The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively) on the rheological properties and freeze-thaw stability of emulsions. The emulsions were characterized by differential scanning calorimetry (DSC), rheometer, stability analyzer, Malvern particle size meter and confocal microscope. Results showed that all emulsions exhibited a gel-like characteristic with a storage modulus higher than the loss modulus. The elastic modulus and complex viscosity of the emulsions increased with the increase of MCT proportions. During the heating from 4 °C to 80 °C, the complex viscosity of all emulsions decreased first and then remained unchanged at a continuous high temperature, indicating that the emulsions had good stability and internal structural integrity during the cooling and high-temperature processes. With the increase of MCT proportions, the freeze-thaw stability of the emulsions increased first and then decreased, and showed the optimum with 10% MCT. That could be referred for the production of a product with better freeze-thaw stability and rheological property in the food and cosmetic industries.
Highlights
Reducing fat content in foods through various technical means, and designing new food microstructures to mitigate the effects of fat reduction on food texture and flavor have been researched hotspots in recent years [2]
Emulsions are often used to reduce the fat content of foods and to design smooth-tasting, low-calorie foods [3]
Compared with long-chain triglyceride (LCT), fats composed of medium-chain triglyceride (MCT) have lower calories and are more absorbed, which have special nutritional or medicinal value [6]
Summary
Fat is generally considered associated with obesity and cardiovascular disease, and low-fat foods are of increasing interest [1]. Reducing fat content in foods through various technical means, and designing new food microstructures to mitigate the effects of fat reduction on food texture and flavor have been researched hotspots in recent years [2]. Emulsions are often used to reduce the fat content of foods and to design smooth-tasting, low-calorie foods [3]. The proportional blending of different fatty acids has specific health effects, which are recognized by the food industry and the nutritional science community [4,5]. Compared with long-chain triglyceride (LCT), fats composed of medium-chain triglyceride (MCT) have lower calories and are more absorbed, which have special nutritional or medicinal value [6]. It is generally accepted that the use of MCT/LCT in combination has potential nutritional health value
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