Some Characteristics to the Related Food Processing for Garlic Fructan

Abstract:

Garlic fructan (GF) is one of the main components of garlic (Allium sativum L.) and has been largely produced from the residue discharged from getting essential oil in China. Some GF characteristics of the related food engineering, such as solubility, oil absorbability, foam ability, moisture absorption and retention, thermal and acidic stability and the like were investigated. Results showed that GF was soluble in water, slight soluble in ethanol but insoluble in acetone, ethyl acetate or butanol. The precipitation increased as the concentration of alcohol rise. GF presented better oil absorption than casein, as well as higher capacities of moisture absorption and retention in humid and dry environment than glycerin, but lower frothing and foam stability than egg white. GF was not stable at the environment of high acid and temperature. These results provide foundation for the application of GF in liquor, fat substitute food, chemical medicine and other use.

• Periodical: Advanced Materials Research (Volumes 197-198)
• Pages: 79-85
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.197-198.79
• Online since: February 2011
• Authors: Xue Song Huang, Min Wang, Wei Bin Bai
• Keywords: Foam Ability, Fructan, Garlic, Gel, Hygroscopy, Moisture Absorption, Oil Absorption

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