Effect of oil-soluble emulsifiers on solidification of thermally treated creams
Effect of oil-soluble emulsifiers on solidification of thermally treated creams
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DOI：
10.1016/j.idairyj.2006.01.004
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发表时间：
2007-01-01
影响因子：
3.1
通讯作者：
Matsumura, Yasuki
中科院分区：
文献类型：
--
作者：
Mutoh, Taka-Aki;Kubouchi, Hiroaki;Matsumura, Yasuki
研究了添加油溶性乳化剂对热处理后奶油凝固的影响，其中奶油被暂时加热，然后冷却。测试了13种油溶性乳化剂延迟奶油凝固的能力。两种乳化剂，即具有低亲水亲油平衡（HLB）值的脂肪酸的蔗糖酯（SE-L）和单甘油酯的柠檬酸酯（CMG），显示出对奶油凝固的抑制作用。在热处理的再冷却过程中，SE-L的加入延缓了奶油中固体脂肪含量（SFC）的增加。SE-L抑制奶油凝固大概是通过修改油滴中的脂肪结晶行为。另一方面，SFC的变化模式的奶油含有CMG在再冷却过程中是没有不同的固化奶油，这表明一个机制以外的脂肪结晶参与抑制奶油固化由该乳化剂。(c)2006爱思唯尔有限公司保留所有权利。
The effects of addition of an oil-soluble emulsifier on cream solidification after the thermal treatment, in which the cream was temporarily heated and then cooled, were investigated. Thirteen oil-soluble emulsifiers were tested for the ability to retard the cream solidification. Two emulsifiers, namely the sucrose esters of fatty acids that have low hydrophilic-lipophilic balance (HLB) values (SE-L) and the citric acid esters of monoglyceride (CMG), showed an inhibitory effect on the cream solidification. The increase in solid fat content (SFC) in cream was delayed by SE-L addition during the recooling process in the thermal treatment. SE-L inhibited the cream solidification presumably by modifying the fat crystallisation behaviour in oil droplets. On the other hand, the SFC changing pattern of the cream containing CMG during the recooling process was not different from that of solidified cream, suggesting that a mechanism other than fat crystallisation was involved in the inhibition of the cream solidification by this emulsifier. (c) 2006 Elsevier Ltd. All rights reserved.