High Internal Phase Emulsion（HIPE）Gels Using Food-Grade Polysaccharide Gelling Agent―Effect of Dispersed Edible Liquid Fat Types on the Physical Properties of HIPE Gels

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  • 食品増粘多糖類製剤を用いた高脂質含有エマルションゲル―高脂質含有エマルションゲルの物理的特性に対する食用油脂種類の影響

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Abstract

<p>The stability and physical properties of oil-in-water emulsions are affected by the types of dispersed liquid fat. In this paper we report the effect of the dispersed liquid fat types, especially edible vegetable oils, on 85% high internal phase emulsion (HIPE) gel viscoelastic properties. To investigate the factors which affect 85% HIPE gel, the fatty acid composition, viscoelasticity and crystallization of each liquid fat were evaluated. High correlation between the viscoelastic properties of HIPE gels and those of the dispersed liquid fat itself was not observed. However, the fatty acid composition and the crystallization onset temperature (To) of each liquid fat were highly correlated with the viscoelasticity of the 85% HIPE gel, this phenomenon may be due to intermolecular motion suppression attributed by the liquid to solid transition of dispersed oil at the oil/water interface. Our findings will contribute to applications of HIPE gels in industries such as the food and pharmaceutical fields.</p>

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