Abstract The purpose of this study was to investigate the influence of xanthan gum (XG) on the structural changes of palm oil during in vitro digestion and to evaluate the application of the XG-palm fat system in filling creams. The textural, rheological and microstructural properties were studied in three systems: a XG-palm fat system, a filling cream with the XG-palm fat system, and a control filling cream with palm oil but without xanthan gum. Free fatty acids were measured at the end of the in vitro digestion as indicators of fat digestion and related with the structural changes. The incorporation of palm oil inside the xanthan gum matrix significantly reduces fat digestion. In comparison to the control cream, the microstructure reveals the presence of undigested fat when XG is present at the end of intestine in vitro incubation, while the presence of fat was significantly reduced in the control cream. After stomach incubation, an increase in the extrusion force and in the elastic and viscous modulus was observed in the xanthan gum systems, this was despite the greater water dilution, which was associated with an increase in fat globule size. In the control cream, a decrease in viscoelasticity is observed after stomach incubation. The results of the present research may have applications in the design of low-fat food and in applications where stomach content structuring is desired.

中文翻译：

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黄原胶对棕榈油体外消化的影响。在淀粉基填充膏中的应用

摘要 本研究的目的是研究黄原胶（XG）在体外消化过程中对棕榈油结构变化的影响，并评估XG-棕榈脂肪系统在填充奶油中的应用。在三个系统中研究了质地、流变学和微观结构特性：XG-棕榈脂肪系统、含有 XG-棕榈脂肪系统的填充奶油和含有棕榈油但不含黄原胶的对照填充奶油。在体外消化结束时测量游离脂肪酸作为脂肪消化的指标并与结构变化相关。在黄原胶基质中加入棕榈油可显着减少脂肪消化。与对照乳膏相比，当 XG 存在于体外培养肠道末端时，微观结构显示存在未消化的脂肪，而对照奶油中脂肪的存在显着减少。胃孵育后，在黄原胶系统中观察到挤压力以及弹性和粘性模量增加，尽管水稀释程度更大，这与脂肪球尺寸增加有关。在对照乳膏中，在胃孵育后观察到粘弹性降低。本研究的结果可能适用于低脂肪食品的设计和需要胃内容物结构化的应用。这与脂肪球大小的增加有关。在对照乳膏中，在胃孵育后观察到粘弹性降低。本研究的结果可能适用于低脂肪食品的设计和需要胃内容物结构化的应用。这与脂肪球大小的增加有关。在对照乳膏中，在胃孵育后观察到粘弹性降低。本研究的结果可能适用于低脂肪食品的设计和需要胃内容物结构化的应用。