Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic

doi:10.7506/spkx1002-6630-200908024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 124-127.doi: 10.7506/spkx1002-6630-200908024

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Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic

LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong3，JIN Zheng-yu2,3

(1. College of Biology and Food Science, Bohai University, Jinzhou 121000, China ；
2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ；
3. College of Food Science and Technology, Jiangnan University,Wuxi 214122, China )

Received:2008-07-07 Revised:2008-11-26 Online:2009-04-15 Published:2010-12-29
Contact: LIU He1， E-mail:cranelau2049@yahoo.com.cn

Abstract

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

CLC Number:

TS201.2

LIU He1，ZHU Dan-shi1，LIU Li-ping1，CHEN Zhong-chuan1，XU Xue-ming2,3，GUO Shi-dong3，JIN Zheng-yu2,3. Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic[J]. FOOD SCIENCE, 2009, 30(8): 124-127 https://doi.org/10.7506/spkx1002-6630-200908024

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Optimization of Preparation Process of Fat Substitute through Complex Coacervation between Gelatin and Gum Arabic

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