孙哲浩,李巧玲

• 1:河北科技大学生物科学与工程学院

摘要(Abstract)：

文章回顾了低脂沙拉酱的由来,介绍了低脂沙拉酱的质构特点以及一些新型结构的低脂沙拉酱乳状液的构建,如Pickering乳状液和双重乳状液。多糖类包括淀粉多糖以及一些非淀粉多糖,如亲水胶体以及一些纤维素及其改性产品影响着乳状液的流变、质构特性,从而稳定乳状液。其稳定的机理主要包括通过影响乳状液液滴的粒径和表面特性、增加乳状液的外相的粘稠度、通过立体和静电排斥作用以及与蛋白质的交互作用。越来越多的多糖种类得到开发并应用到低脂沙拉酱乳状液中,一些改性的纤维素和半纤维素产品将作为未来的新型多糖类丰富目前的低脂沙拉酱稳定体系。

关键词(KeyWords)： 多糖类;低脂沙拉酱;乳状液;稳定性

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 孙哲浩,李巧玲

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