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Emulsion Gel Formation Adds New Technology

 Last Update: 2022-09-03
 Source: Internet
 Author: User

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Our country has recently added another research result: cross-linking proteins and polysaccharides by transglutaminase (TG enzyme) and calcium ions to form emulsion gels and use them for the encapsulation and delivery of lycopene

It is understood that emulsion gels are soft colloidal materials that combine the properties of emulsions and gels, and have been widely used in foods such as cheese, desserts, sausages, burgers, and tofu, etc.

In this study, oil droplets were coated with whey protein isolate (WPI) and sodium alginate (SA) as interfacial layers

This study provides a new method for the preparation of edible soft materials to enhance the application of hydrophobic biological activities such as lycopene in functional foods

(Wang Juanjun)

"China Food News" (December 13, 2021 06 edition)

(Editor-in-charge: Yang Xiaojing)

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