1. Synergistic effects of xanthan gum and β-cyclodextrin on properties and stability of vegetable oil-based whipped cream.
- Author
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Wu S, Wang C, Liu C, He Q, Zhang Z, and Ma T
- Subjects
- Hydrophobic and Hydrophilic Interactions, beta-Cyclodextrins chemistry, Polysaccharides, Bacterial chemistry, Plant Oils chemistry, Emulsions chemistry
- Abstract
The synergistic effects between xanthan gum (XG) and β-cyclodextrin (β-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 β-CD in the XG-β-CD complex was appropriate, the hydrogen bonding effect between β-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 β-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-β-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 β-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., Competing Interests: Declaration of competing interest The authors declared that they have no conflicts of interest to this work. We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted., (Copyright © 2024 Elsevier B.V. All rights reserved.)
- Published
- 2024
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