EDIBLE COATINGS TO INHIBIT LIPID MIGRATION IN A CONFECTIONERY PRODUCT

被引：20

作者：

BRAKE, NC

FENNEMA, OR

机构：

[1] Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, Wisconsin, 53706

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

LIPIDS; OILS; MIGRATION; EDIBLE COATINGS; CONFECTIONS;

D O I：

10.1111/j.1365-2621.1993.tb06197.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Coatings containing hydrocolloids and sweetners were tested for lipid barrier and sensory properties, adhesion to chocolate, viscosity, and a(w). A coating containing high methoxyl pectin, acacia gum, high fructose com syrup, dextrose, fructose, and sucrose was most effective. Coatings (0.5 mm thick, a(w) 0.5) showed no detectable oil migration after 47 days at 30 +/- 1-degrees-C, compared to 11.5 mg/cm2 trilinolein equivalents migration in 1 day at 21 +/- 2-degrees-C. Coatings (0.5 mm thick) were applied between chocolate and peanut butter and tested for sensory characteristics. Except for the color of the coating, no significant difference occurred in overall preference compared to control (no coating) samples.

引用

页码：1422 / 1425

页数：4

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JOURNAL OF FOOD SCIENCE, 1991, 56 (02) :504-509

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