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Triglyceride Distribution in a Low Moisture Food Model System
Author(s) -
NAESENS W.,
TOBBACK P.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13245.x
Subject(s) - triolein , tripalmitin , chemistry , chromatography , triglyceride , matrix (chemical analysis) , moisture , hexane , analytical chemistry (journal) , organic chemistry , biochemistry , cholesterol , lipase , enzyme
A coherent view on the distribution of triglycerides in a multicomponent multiphase food model system is set forward. Upon freeze‐drying only a minor part of triolein and nearly no tripalmitin is encapsulated within the matrix. The level of encapsulated triolein decreases when the system is stored at higher a w 's. There is an absolute increase but a relative decrease in the level of encapsulated triolein with increasing initial triolein concentration. Free triglycerides are present as small, thin aggregates on the surface of the freeze‐dried matrix or floating on the water film of the hydrated matrix. It is shown that by simple hexane extraction it is possible to distinguish between free and encapsulated lipid. Only free lipid diffuses. Lipid encapsulation and volatiles retention are compared.