Relationship between the molecular structures and emulsification properties of edible oils
1994
Kimura, M. (Nara Women's Univ. (Japan)) | Shizuki, M. | Miyoshi, K. | Sakai, T. | Hidaka, H. | Takamura, H. | Matoba, T.
Emulsification properties are very important to control the texture of foods. However, the relationship between the molecular structure and emulsification properties of edible oils is not understood. To analyze this relationship, the emulsification susceptibilities of various kinds of single triacylglycerol molecular species and edible oils were systematically measured. The emulsification susceptibility increased as the carbon number and double bond number of triacylglycerol molecular species consisting oils increased. In addition, the effect of the double bond number was predominant. These results demonstrate that the emulsification property is affected by the molecular structure of oils. Furthermore, the emulsification susceptibilities of edible oils modified by enzymatic interesterification were changed as compared with those of native oils. This shows that emulsification property can be changed by the modification of the molecular structure of edible oils
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