Abstract:

The preparation process of fat substitute through complex coacervation of gelatin and gum Arabic were optimized via orthogonal test. The production yield of fat substitute is up to 4.93 when the process parameters are as follows: pH 4.25, ratio of gelatin to gum arabic 1:1, stirring temperature 50 ℃, stirring speed 100 r/min, standing time 0.5 h, and concentration of gelatin- gum arabic mixture 2%. The obtained product appears like cream and the average particle diameter per unit volume is about 10 μm, which can meet the characteristic demand of fat substitute in food industry.

Key words: gelatin, gum arabic, complex coacervation, fat substitute