Effect of oil-soluble emulsifiers on solidification of thermally treated creams

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.

研究了添加油溶性乳化剂对经过热处理（奶油被暂时加热然后冷却）后的奶油凝固的影响。测试了13种油溶性乳化剂延缓奶油凝固的能力。两种乳化剂，即亲水亲油平衡（HLB）值较低的脂肪酸蔗糖酯（SE - L）和单甘酯柠檬酸酯（CMG），对奶油凝固表现出抑制作用。在热处理的再冷却过程中，添加SE - L延缓了奶油中固体脂肪含量（SFC）的增加。SE - L可能通过改变油滴中的脂肪结晶行为来抑制奶油凝固。另一方面，在再冷却过程中，含有CMG的奶油的固体脂肪含量变化模式与凝固奶油的并无不同，这表明该乳化剂抑制奶油凝固涉及脂肪结晶以外的机制。（c）2006爱思唯尔有限公司。保留所有权利。