A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods

doi:10.7506/spkx1002-6630-20191011-085

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (23): 322-328.doi: 10.7506/spkx1002-6630-20191011-085

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A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods

LI Anqi, YANG Xi, ZHANG Han, GUO Yurong

(1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. Quality Control Department of Xi’an Rainbowstar Culture Technology Co. Ltd., Xi’an 710062, China)

Online:2020-12-15 Published:2020-12-28

Abstract

Abstract: In addition to extensive sources and renewability, polysaccharides possess significant functional properties including thickening, gelling, emulsifying, and dispersing abilities, and consequently play significant roles in the food industry. This paper reviews the emulsifying mechanism of polysaccharides and the mechanism by which they stabilize emulsions, with a focus on the effects of various factors on the emulsifying properties of polysaccharides. Moreover, the emulsifying mechanism of coexisting systems containing polysaccharides and proteins or small molecular mass emulsifiers is discussed, and the strategies commonly used to improve the stability of polysaccharide-stabilized emulsions are summarized. Finally, the applications of polysaccharide emulsifiers in enhancing textural attributes of emulsion-based foods are outlined. This review highlights the great potential of polysaccharide emulsifiers in the food industry.

Key words: polysaccharide; emulsifier; emulsion; food texture

CLC Number:

TS201.7

LI Anqi, YANG Xi, ZHANG Han, GUO Yurong. A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods[J]. FOOD SCIENCE, 2020, 41(23): 322-328.

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A Review of Emulsifying Properties of Polysaccharides and Their Applications in Enhancing Textural Attributes of Emulsion-Based Foods

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