Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 99 - 105

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035504

Preparation of fat substitute based on lemon pectin gel and its effect on rheological properties of butter

  • HE Yujie ,
  • ZHANG Qiao ,
  • LI Xian ,
  • LEI Ji
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  • 1(College of Food Science and Biological Engineering, Xihua University, Chengdu 610039, China)
    2(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China)
    3(Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China)

Received date: 2023-03-17

  Revised date: 2023-04-18

  Online published: 2024-06-11

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Abstract

In view of the problem that pectin gel-based fat substitutes (FS) are prone to dehydration and aggregation, resulting in unstable quality, sheared lemon pectin gels were used as research subjects, the effects of the addition of different inert media on the textural and rheological properties of gels were discussed so as to prepare stable FS, and FS was applied to butter to investigate its effect on the rheological properties of butter and to provide a basis for the preparation of FS for butter.Results showed that the inert media of CMC at 0.4% was selected to produce a compound gel with 0% dehydration and no aggregation, which was the most stable gel system and met the particle size requirement of FS.The butter rheology results suggested that the optimum FS rate was between 20% and 30%.In summary, the addition of an inert media to a microparticulated pectin gel was the key to the preparation of stable FS.A suitable amount of CMC as an inert media can effectively control the aggregation and dehydration of pectin gels after micronization.The partial replacement of butter by the above FS maintains the rheological properties of butter, which provides theoretical support for the preparation and application of lemon pectin gel-based FS.

Key words： inert media; compound gels; fat substitutes; butter; rheological properties

Cite this article

HE Yujie , ZHANG Qiao , LI Xian , LEI Ji . Preparation of fat substitute based on lemon pectin gel and its effect on rheological properties of butter[J]. Food and Fermentation Industries, 2024 , 50(9) : 99 -105 . DOI: 10.13995/j.cnki.11-1802/ts.035504

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