Research And Application On Fat Substitute From High Ester Citrus Pectin

This paper uses high ester citrus pectin as raw material,using texture analyzer,rheometer,infrared spectrometer,etc.The texture characteristics,rheological properties,water holding capacity,emulsifying property and emulsion stability of pectin gel were studied,and the optimal gel preparation conditions were selected.It was determined by experiments that the gel and carboxymethyl cellulose were compounded to prepare fat substitutes.The texture properties,rheological properties and particle size of the fat substitutes were determined,and the optimal fat substitute preparation conditions were determined.Finally The fat substitute is applied to margarine,and the optimum addition ratio is determined by texture measurement,rheological measurement,DSC measurement,etc.The experimental results show that:(1)When the pectin concentration is 1.0%,the pH is 2.8,and the sucrose concentration is 70%,the prepared gel has better water holding capacity;the emulsifying property increases with the increase of pectin concentration;In the range of 0.2%-1.0% pectin concentration,the pectin concentration increased and the texture properties of the gel system increased.At pH 2.8 and the concentration of the cosolvent sugar 70%,the texture characteristics reached a maximum.The results of orthogonal test also showed that the texture properties of the gel prepared under this condition were the best.The high ester citrus pectin gel belongs to pseudoplastic fluid,and the viscosity and structural stability of the system increase with the increase of pectin concentration.(2)The preliminary experimental results show that the high-ester citrus pectin gel system will re-aggregate and dehydrate after shearing.In order to prevent the occurrence of this phenomenon,it was determined through experiments that carboxymethyl cellulose was compounded as an inert external phase and pectin to prepare a gel.The texture and rheology of the CMC/pectin compound system were determined by texture analyzer and rheometer,and the ratio of CMC to pectin was determined.The experimental results show that the compounding system of CMC and pectin with the added amount of 0.3% is the most stable.Finally,the particle size of the system at different shear rates was determined by Malvern particle size analyzer.The results showed that when the shear rate was 1000?r/min,the preparation requirements of fat substitutes were met.(3)Adding different proportions of pectin-based fat substitutes with commercially available margarine flavored ingredients,Through texture analyzer,rheometer,differential scanning calorimeter,scanning electron microscopy,etc.,as the replacement of fat substitutes increased,the hardness,consistency and viscosity of the samples decreased.The area of the hysteresis loop increases,and the tendency of the crystal form of the sample to change from ?' type to ? type becomes more obvious,and the structure gradually becomes loose.