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首页> 外文期刊>Journal of dairy research >Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids
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Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids

机译：UHT轻霜的物理性质：高压均质化的影响和加入水胶体

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摘要

The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: micro-crystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G′ > G″), and a remarkable increase in both G′and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.
机译：健康饮食对生活质量的有益效果促使食品工业发展低脂肪变异，但脂肪含量直接影响食品的物理化学和感官特性。已经提出了利用高压均质化（HP）并掺入水胶体作为改善轻霜的物理稳定性和流变性能的策略。因此，本研究旨在分析高压均质化（80MPa）和三种不同水胶体的相关效果：微晶纤维素，刺槐豆胶和黄原胶，对超高温的乳液稳定性和流变性能（UHT ）乳膏（ULC），脂肪含量为15％。 ULC的稳定性由油滴的电位和乳液稳定性百分比确定。流变性表征基于流动性能测试和动态振荡测量，其在流变仪中进行。结果表明，高压均质化过程不影响治疗的乳液稳定性。此外，添加到系统中的水胶体存在与乳蛋白的弱相互作用，因为所有ULC都显示宏观相分离。样品呈现出相同的流变行为，并被分类为假塑性液（N <1）。在80MPa处理的ULC显着（p≤0.05）比20MPa的处理更一致。所有ULC都显示出主要的弹性行为（G'> G“），并且在80MPa处的G'AND G”两者的显着增加。本研究中提出的结果突出了HP，以改变UHT轻乳膏的一些流变特性，以提高其一致性。这些结果对于乳品行业和成分供应商很重要，在UHT乳霜的标准化和/或开发低脂肪产品。

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