Analysis of emulsion destabilization by bacteriostatic emulsifiers based on the structural similarity and its application to food technology

2012 Fiscal Year Final Research Report

• Project/Area Number: 23780133
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Food science
• Research Institution: Kyoto University
• Principal Investigator: MATSUMIYA Kentaro 京都大学, 大学院・農学研究科, 助教 (60553013)
• Project Period (FY): 2011 – 2012
• Keywords: 静菌性乳化剤 / 乳化物 / フレーバー / 不安定化

Research Abstract

In this work, we analyzed emulsion destabilization by bacteriostatic emulsifiers and applied the phenomenon to oil extraction and the control of flavor release. We revealed that oils can be extracted by the emulsifiers and the structural similarity between emulsifiers and oils did not necessarily relate to the oil extraction efficiency. Flavor release from model emulsion can be affected by oil droplet coalescence.

Research Products

• [Presentation] Emulsion stability and anti- oxidant activity of protein hydrolysates fractions (2012)
  • Author(s): Miya, H., Park, E. Y., Matsumura, Y., Matsumiya, K., Nakamura, Y., & Sato, K
  • Organizer: World Congress on Oleo Science & 29th ISF Congress
  • Place of Presentation: Sasebo, Nagasaki
  • Year and Date: 20120930-1004
• [Presentation] A novel method for rapid determination of aggregation forces between colloidal particles (2012)
  • Author(s): K. Matsumiya, T. Inoue, J. Niida, T. Katagiri, T.Nishizu & Y. Matsumura
  • Organizer: The Food Colloids 2012: Creation and Breakdown of Structures
  • Place of Presentation: Copenhagen, Denmark
  • Year and Date: 20120416-18
• [Presentation] 溶媒を用いない新規油脂抽出法開発の試み -静菌性乳化剤の活用- (2011)
  • Author(s): 松宮健太郎、中西浩一、松村康生
  • Organizer: 日本食品科学工学会第58回大会
  • Place of Presentation: 東北大学(宮城)
  • Year and Date: 2011-09-10