• 제목/요약/키워드: Fat emulsification

검색결과 16건 처리시간 0.02초

변성전분을 이용한 저지방 마요네즈의 개발 (Development of Low Fat Mayonnaise Made with Modified Starch)

  • 송은승;김은경;우나리아
    • 한국식생활문화학회지
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    • 제22권2호
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    • pp.254-260
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    • 2007
  • This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

지방 조직 유화를 위한 집속형 초음파 변환기 설계 및 제작에 관한 연구 (A Study on the Design and Fabrication of Fat Emulsification Adapted Focused Ultrasonic Transducer)

  • 김주영;김재영;정현두;노시철;문창수;문치웅;최흥호
    • 전자공학회논문지
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    • 제52권11호
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    • pp.127-134
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    • 2015
  • 초음파를 이용한 조직 자극 기법은 지속적으로 연구, 개발되고 있으며, 최근 미용 및 비만 치료에 대한 관심이 높아짐에 따라 초음파 지방 제거술에 대한 다양한 연구가 진행되고 있다. 본 연구에서는 초음파 지방 제거술을 위한 초음파 변환기를 설계하고, 조사조건에 따른 집속영역의 형태와 열 변성 영역을 시뮬레이션 하였다. 이를 통하여 제원을 검증하였으며, 제작된 변환기의 초음파 방사 특성 및 가열 특성을 측정하여 유효성을 평가하였다. 또한 복합 구조의 매질을 대상으로 초음파 가열 특성을 예측하였으며 제작된 변환기의 집속점 형태 및 가열 특성이 지방층을 충분히 유화시킬 수 있을 것으로 판단하였다. 본 연구의 결과는 보다 효율적이고 안전한 초음파 지방 제거술의 기초 연구로 활용될 것으로 사료된다.

Principles of Physiology of Lipid Digestion

  • Bauer, E.;Jakob, S.;Mosenthin, R.
    • Asian-Australasian Journal of Animal Sciences
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    • 제18권2호
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    • pp.282-295
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    • 2005
  • The processing of dietary lipids can be distinguished in several sequential steps, including their emulsification, hydrolysis and micellization, before they are absorbed by the enterocytes. Emulsification of lipids starts in the stomach and is mediated by physical forces and favoured by the partial lipolysis of the dietary lipids due to the activity of gastric lipase. The process of lipid digestion continues in the duodenum where pancreatic triacylglycerol lipase (PTL) releases 50 to 70% of dietary fatty acids. Bile salts at low concentrations stimulate PTL activity, but higher concentrations inhibit PTL activity. Pancreatic triacylglycerol lipase activity is regulated by colipase, that interacts with bile salts and PTL and can release bile salt mediated PTL inhibition. Without colipase, PTL is unable to hydrolyse fatty acids from dietary triacylglycerols, resulting in fat malabsorption with severe consequences on bioavailability of dietary lipids and fat-soluble vitamins. Furthermore, carboxyl ester lipase, a pancreatic enzyme that is bile salt-stimulated and displays wide substrate reactivities, is involved in lipid digestion. The products of lipolysis are removed from the water-oil interface by incorporation into mixed micelles that are formed spontaneously by the interaction of bile salts. Monoacylglycerols and phospholipids enhance the ability of bile salts to form mixed micelles. Formation of mixed micelles is necessary to move the non-polar lipids across the unstirred water layer adjacent to the mucosal cells, thereby facilitating absorption.

Phenol Free Heat-Set 윤전 잉크의 인쇄적성에 관한 연구 (제3보) - 잉크 유화가 인쇄품질에 미치는 영향 - (The Study of the Printability on the Phenol Free Heat-Set Web Inks(III) - Effects of the Emulsification of Ink on Print Quality -)

  • 하영백;오성상;이원재
    • 펄프종이기술
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    • 제44권4호
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    • pp.77-84
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    • 2012
  • The lithographic process depends on a satisfactory ink-in-water emulsion being formed during printing and the speed of wet presses makes the choice of fountain solution vitally important as the ink and fount must react quickly to form a stable emulsion. Ink and water come into contact with each other on the rolls of the press and are forced together in the roll nips. The water is not soluble in the ink since it is slightly fat. Instead, an emulsion is formed, a heterogeneous mass consisting of small water drops mixed into the ink, if the water feed is too great. This emulsification can affect the properties of an off-set ink and negatively affect the printability. So we investigated the effects of the emulsification of phenol free heat-set ink and existing heat-set ink on printed quality, such as amount of ink transfer, printed density, print-through and uniformity. We used Duke emulsification tester for the emulsification of inks, and used IGT printability tester for printed quality. The printed quality were measured by densitometer and were evaluated by the image analysis system. Compared to conventional printing ink, phenol-free ink showed better results of the printability at the emulsification.

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

  • Shim, Jae-Yun;Kim, Tae-Kyung;Kim, Young-Boong;Jeon, Ki-Hong;Ahn, Kwang-Il;Paik, Hyun-Dong;Choi, Yun-Sang
    • 한국축산식품학회지
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    • 제38권1호
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    • pp.162-171
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    • 2018
  • The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

원부재료의 투입 순서가 유화형 소시지의 품질 특성에 미치는 영향 (Effects of the Order of Material Addition on the Quality Characteristics of Emulsification Sausage)

  • 진상근;김일석;남영욱;조주현;허선진;강석남
    • 한국축산식품학회지
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    • 제27권2호
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    • pp.157-162
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    • 2007
  • Silent cutter작업 시 T1(지방을 얼음 다음 투입), T2(지방을 얼음보다 앞에 투입), T3(모든 원부재료 일시 투입) 처리구로 하여 모든 처리구들은 4.5분간 커팅하여 최종 유화물의 온도를 15 이내로 제조하여 원부재료의 투입 순서에 따른 유화형 소시지의 품질 특성을 분석한 결과는 다음과 같다. pH는 T1이 가장 높고 T3가 유의적으로 가장 낮았다(p<0.05). 전단가는 T1이 다른 두 구보다 유의적으로 높았다(p<0.05). 경도와 검성은 T1이 다른 두 구보다 유의적으로 낮았다(p<0.05). 맛은 유의적으로 T2>T1>T3 순이었으며, 육색은 T1과 T2가 T3보다 유의적으로 높았다(p<0.05). 유리수분 및 보수력, 기계 측정 육색 전 항목, 조직감의 표면경도, 응집성, 탄력성 및 씹힘성, 관능평가의 향, 다즙성, 연도 및 전체적 기호도는 처리 간에 유의적인 차이는 없었다(p>0.05). 종합적으로 보면 유화물 제조 시 얼음 다음에 지방을 투입한 T1이 다른 두 구에 비하여 육의 품질 특성상 가장 양호한 결과였다.

산/알칼리 촉매를 사용한 우지와 자트로파유 혼합지방의 바이오디젤화 (The Conversion of Mixed Fat of Beef Tallow and Jatropha Oil into Biodiesel Using Acid / Alkali Catalysts)

  • 현영진
    • 한국응용과학기술학회지
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    • 제26권2호
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    • pp.179-185
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    • 2009
  • The esterification of the reactants of Jatropha oil and methanol added by propyleneglycol was done using p-TSA catalyst. And then the emulsification of triglyceride and methanol was conduced by 1.0vol% GMS. The emulsified reactants were transesterified at $65^{\circ}C$ using TMAH and mixed catalyst (50wt%-TMAH+50wt%-NaOH) respectively. The esterification conversion at the 1:8 molar ratio of free fatty acid to methanol using 8.0wt% p-TSA was 94.7% within 80min. The overall conversion at the 1:8 molar ratio of mixed fat(50wt% Beef Tallow) to methanol and $65^{\circ}C$ using mixed catalyst was 95.4% The cloud point of Biodiesel decreased with the addition of petroleum diesel.

Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

  • Urgu, Muge;Unluturk, Sevcan;Koca, Nurcan
    • 한국축산식품학회지
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    • 제38권5호
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    • pp.866-877
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    • 2018
  • Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

  • Jeewanthi, Renda Kankanamge Chaturika;Lee, Na-Kyoung;Paik, Hyun-Dong
    • 한국축산식품학회지
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    • 제35권3호
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    • pp.350-359
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    • 2015
  • This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

Chitin의 분자량과 Phosphorylation 정도가 Microcrystalline Chitin의 유화안정 능력에 미치는 영향 (The Effect of Molecular Size and Degree of Phosphorylation on the Emulsion Stability of Microcrystalline Chitin)

  • 이영춘;임지순
    • 한국식품과학회지
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    • 제28권6호
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    • pp.1009-1013
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    • 1996
  • 게껍질로부터 얻은 분자량이 다른 chitin을 phosphorylation하여 얻은 MCC의 유화 안정능력은 중간 분자량의 chitin에 40% phosphorylation시킨 것(M-40-MCC)이 가장 좋았다. 그리고 MCC의 지방 결합 능력은 사용한 chitin의 분자량 크기에 별 영향을 받지 않았으나, phosphorylation 정도가 높은 MCC는 지방 결합 능력 이 커지는 경향을 보였다. 액상 커피 creamer에 사용되는 유화제의 50-70%를 MCC로 대체하여 제품을 만들어 품질을 평가한 결과 유화 안정성이 만족스러웠고, MCC를 첨가하면 creamer의 점도가 감소하는 경향을 나타내었다. 그리고 creamer의 백탁능력을 커피에 평가한 결과 MCC 첨가한 creamer의 L 값이 대조구보다 우수하였다. 그리고 creamer제품의 관능검사 결과 시료간에 여러가지 관능적 특성에 차이가 없었으나, MCC를 70% 첨가하면 creamer의 구수한 맛이 대조구보다 떨어지고 전체적인 선호도도 감소하는 것으로 나타났다 이들 결과를 종합해 보면 액상 커피 creamer에 50%정도의 MCC를 첨가하는 것이 적당한 것으로 평가되었다.

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