Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes
The study aimed to address the lack of foam stability in sodium caseinate (SCN) and explore the feasibility of using SCN-based complexes as natural, healthy, and cost-effective egg-alternative ingredients to meet consumers' growing demand for healthier food options. In this study, the foaming p...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070316 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849330144633683968 |
|---|---|
| author | Ying WANG Lijun LIN Xiaoya YONG Tao MAN Xiaohui XIONG Lili YAO |
| author_facet | Ying WANG Lijun LIN Xiaoya YONG Tao MAN Xiaohui XIONG Lili YAO |
| author_sort | Ying WANG |
| collection | DOAJ |
| description | The study aimed to address the lack of foam stability in sodium caseinate (SCN) and explore the feasibility of using SCN-based complexes as natural, healthy, and cost-effective egg-alternative ingredients to meet consumers' growing demand for healthier food options. In this study, the foaming property test method was used to evaluate the foam capacity and foam stability of SCN-based complexes and SCN-based complexes were applied to angel cake to investigate their effects on cake batter (density, viscosity, and microstructure) and cake (specific volume, TPA parameters, appearance morphology, and sensory attributes). The results showed that the optimal ratio of SCN-based complexes was 2% sodium caseinate, 0.2% β-cyclodextrin, 0.1% hydroxypropyl methylcellulose in the pH6~8 range, which resulted in 639.87% foam capacity and 98.74% foam stability, and the SCN-based complexes could replace 95% of the egg white proteins in the angel food cake formulation and had a significant effect on the density, viscosity and microstructure of the cake batter. The cakes showed good performance in terms of specific volume, TPA parameters, appearance morphology and sensory attributes. The present study significantly improved the foam capacity and foam stability of sodium caseinate, which provided a scientific basis for new strategies for egg replacers in baked goods. |
| format | Article |
| id | doaj-art-cb18467c0e044108a8db3dfd044934e6 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-cb18467c0e044108a8db3dfd044934e62025-08-20T03:47:03ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-0146159510210.13386/j.issn1002-0306.20240703162024070316-15Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in CakesYing WANG0Lijun LIN1Xiaoya YONG2Tao MAN3Xiaohui XIONG4Lili YAO5College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, ChinaThe study aimed to address the lack of foam stability in sodium caseinate (SCN) and explore the feasibility of using SCN-based complexes as natural, healthy, and cost-effective egg-alternative ingredients to meet consumers' growing demand for healthier food options. In this study, the foaming property test method was used to evaluate the foam capacity and foam stability of SCN-based complexes and SCN-based complexes were applied to angel cake to investigate their effects on cake batter (density, viscosity, and microstructure) and cake (specific volume, TPA parameters, appearance morphology, and sensory attributes). The results showed that the optimal ratio of SCN-based complexes was 2% sodium caseinate, 0.2% β-cyclodextrin, 0.1% hydroxypropyl methylcellulose in the pH6~8 range, which resulted in 639.87% foam capacity and 98.74% foam stability, and the SCN-based complexes could replace 95% of the egg white proteins in the angel food cake formulation and had a significant effect on the density, viscosity and microstructure of the cake batter. The cakes showed good performance in terms of specific volume, TPA parameters, appearance morphology and sensory attributes. The present study significantly improved the foam capacity and foam stability of sodium caseinate, which provided a scientific basis for new strategies for egg replacers in baked goods.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070316sodium caseinateβ-cyclodextrinegg replacersfoaming performanceangel cake |
| spellingShingle | Ying WANG Lijun LIN Xiaoya YONG Tao MAN Xiaohui XIONG Lili YAO Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes Shipin gongye ke-ji sodium caseinate β-cyclodextrin egg replacers foaming performance angel cake |
| title | Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes |
| title_full | Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes |
| title_fullStr | Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes |
| title_full_unstemmed | Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes |
| title_short | Application of Sodium Caseinate-β-Cyclodextrin-HPMC Ternary Complex as Egg Replacers in Cakes |
| title_sort | application of sodium caseinate β cyclodextrin hpmc ternary complex as egg replacers in cakes |
| topic | sodium caseinate β-cyclodextrin egg replacers foaming performance angel cake |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070316 |
| work_keys_str_mv | AT yingwang applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes AT lijunlin applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes AT xiaoyayong applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes AT taoman applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes AT xiaohuixiong applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes AT liliyao applicationofsodiumcaseinatebcyclodextrinhpmcternarycomplexaseggreplacersincakes |