Improving method, properties and application of polysaccharide as emulsifier

Qilin Tang; Gangliang Huang

doi:10.1016/j.foodchem.2021.131937

Improving method, properties and application of polysaccharide as emulsifier

Food Chem. 2021 Dec 23:376:131937. doi: 10.1016/j.foodchem.2021.131937. Online ahead of print.

Authors

Qilin Tang¹, Gangliang Huang²

Affiliations

¹ Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
² Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China. Electronic address: huangdoctor226@163.com.

PMID: 34968911
DOI: 10.1016/j.foodchem.2021.131937

Abstract

At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure-activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products.

Keywords: Application; Emulsifying characteristics; Improving method; Polysaccharide as emulsifier.

Publication types

Review