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The effect of sodium stearoyl lactylate on the structure and gel properties of starch-based emulsion gels and the sensory properties of Daifuku skin
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DOI：10.1016/j.foodhyd.2026.113184.png)
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Abstract
En 中文
• Sodium stearoyl lactylate disrupts ordered structures, prevents starch retrogradation. • Sodium stearoyl lactylate-starch complexes enrich oil droplet interfaces. • Crystallization involves spontaneous nucleation developing in the shape of branch. • Excess emulsifier causes oil droplet coalescence and reduces gel performance. • Optimal emulsifier lowers Daifuku skin's friction coefficient, boosting sensory scores.
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12.4
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1.3W
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9.6W
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