Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules

The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w/w) to prepare a nove...

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Veröffentlicht in:	Food chemistry 2024-08, Vol.448, p.139135-139135, Article 139135
Hauptverfasser:	Xuan, Junyong, Xia, Qiuyu, Li, Yanyang, Wang, Zefu, Liu, Yang, Xia, Wen, Barrow, Colin J., Liu, Shucheng, Wang, Bo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acylglycerol Animals Biocatalysis Capsules - chemistry Emulsions - chemistry Fatty Acids, Omega-3 - chemistry Fish Oils - chemistry Gelatin - chemistry Glycerides - chemistry Glycerin monostearate Glycerol - chemistry Hydrophobic and Hydrophilic Interactions Interfacial properties Morphological characteristics Oxidative stability Particle Size Tuna
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