2016 Fiscal Year Final Research Report
Advanced utilization of lipid in food system and elucidation of its deterioration mechanism
| Project/Area Number |
26450184
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
|
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| Research Institution | Kindai University |
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Principal Investigator |
|
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| Project Period (FY) |
2014-04-01 – 2017-03-31
|
| Keywords | O/W型エマルション / 凍結 / 乳化安定性 / 解凍 / リモネン / 噴霧乾燥 / 粉末化脂質 |
|---|
| Outline of Final Research Achievements |
The effects of several factors on the stabilities of oil-in-water emulsion and microencapsulated lipid containing limonene and alkane with the carbon number of 12 to 16 after freezing and thawing were examined. In the emulsion system, it was indicated that the relationship between the melting point of component in oil phase and freezing, thawing and storage temperature, the specific gravity of the oil component, and the initial particle size of oil droplets contributed to the stabilities of the emulsion and limonene. In the microcapsule, the effect of the affinity of wall material for oil component on the stability was suggested.
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| Free Research Field |
食品工学
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