Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions

文献类型： 外文期刊

第一作者： Xie, Pengkai

作者： Xie, Pengkai;Huang, Mingcui;Jin, Qingzhe;Wang, Xingguo;Jin, Jun;Liu, Jia;Elbarbary, Abdelaziz

作者机构：

关键词： Fat globule; Interfacial film; Partial coalescence; Heat -stable foam structure

期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：5.5； 五年影响因子：5.7 ）

ISSN： 0260-8774

年卷期： 2024 年 372 卷

页码：

收录情况： SCI

摘要： Poor whipping capabilities of anhydrous milkfat based aerated emulsions pose a fresh challenge to food industrial production, limiting their potential applications in tea drinks, coffee, cakes, and desserts. In this study, the effects of high melting- and low melting-Spans on whipping compatibilities of the aerated emulsions were investigated from view of fat crystal-membrane interactions. With an increase in Spans concentration, there was a corresponding decrease in both fat globule size and interfacial protein. However, in comparison with low melting-Span 20 and Span 80, Span 40 and Span 60 with higher melting points have been found to improve anhydrous milkfat crystal matrix in terms of dense (Df > 1.8) and spot-like crystals (5-10 mu m). The interfacial film strength was reduced in this case as both long chain-saturated Spans competitively absorb at the membrane, and elasticity-dominant interfacial membrane was further obtained as their crystallization effects. Occurrence and development of partial coalescence of fat globules (>80% at more than 0.5% addition) were therefore promoted with such fat crystal-membrane interactions during whipping, contributing to a significant improvement in whipping capabilities and heat-stable stabilities of foam structures. A mechanism on the effects of Spans on improving whipping capabilities of aerated emulsions was therefore proposed based on the fat crystalmembrane interactions, which will provide guidance to produce high-quality whipped structures for aerated emulsions.

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