Low-fat spray dairy emulsion produced by nitrous oxide: The synergistic effects of polysaccharide-emulsifier on the stability, rheology and aeration performance

文献类型： 外文期刊

第一作者： Li, Feng

作者： Li, Feng;Sun, Zhenghan;Liu, Yanyan;Li, Feng;Zhu, Huiquan;Sun, Zhenghan;Pang, Xiaoyang;Lv, Jiaping;Zhang, Shuwen;Wang, Xiaodan;Li, Xu;Wang, Yunna;Wang, Ruican

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关键词： Emulsifier; Polysaccharide; Low-fat spray emulsion; Stability; Aeration performance

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 164 卷

页码：

收录情况： SCI

摘要： This study aimed for strategies to enhance the stability and aeration performance of low-fat spray emulsions (LFSE) whipped with nitrous oxide. Eight LFSE formulations (LFSE 1 to 8) were selected from uniform experimental design to evaluate the synergistic effects of polysaccharides and emulsifiers on the physical properties of emulsions, including particle size and zeta-potential, microstructure, and processing performance. Results suggested that formulations with higher mono-diglycerides (MDG) and polysorbate 80 dosages were associated with higher zeta-potential, reduced fat globule size, shortened whipping time, and improved bubble stability. On the contrary, increasing the levels of maltodextrin (MD) and gellan gum (GG) resulted in non-uniform fat globule, increased emulsion viscosity, reduced fluidity, and extended whipping time. Combined use of emulsifiers and polysaccharides improved the viscoelastic properties of emulsions which facilitated whipping and molding. However, excessive emulsifier (1.6%) and polysaccharide (3.46%) addition led to predominantly elastic behaviors (G> G') with reduced aeration performance and foam instability. Through comprehensive evaluation, it was revealed that the LFSE 2 formulation, with an HLB value of 5.2 and a total polysaccharide concentration of 1.91%, achieved optimal stability and aeration performance.

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