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首页> 外文期刊>Bulletin of the International Dairy Federation >THE INFLUENCE OF EMULSIFIERS ON HEAT-SHOCK STABILITY OF ICE CREAM
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THE INFLUENCE OF EMULSIFIERS ON HEAT-SHOCK STABILITY OF ICE CREAM

机译：乳化剂对冰淇淋的热震稳定性的影响

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摘要

The influence of emulsifiers (mono- and diglycerides) on heat-shock stability of ice cream with 8% fat produced with different levels of overrun - 60%, 100% and 140% - was studied. Size distribution of air bubbles and ice crystals, air-cell structure,melting resistance, solvent extractable fat, whiteness and sensory properties in fresh ice cream samples and heat-shocked samples were studied. Emulsifiers increased heat-shock stability and melting resistance. Unsaturated emulsifiers (uMG) gave bettermelting resistance than saturated emulsifiers (sMG) Emulsifiers increased air-bubble stability and gave a finer air-bubble distribution. High air content protected ice cream from ice crystal growth in the presence of emulsifiers. Low air content gave inferior melting resistance. The effect of sMG and uMG was evaluated in low-fat (1%) and no-fat (0%) ice cream with results showing that uMG had better effects on air stability than sMG. This was confirmed by transmission electron microscopy of air bubble surface stabilized by multilayers of large plate-formed fat crystals with uMG and more fragile air-bubble surfaces with thinner layers of smaller fat crystals with sMG. For the same reason ice cream with uMG showed much better meltdown stability than those with sMG.
机译：研究了乳化剂（甘油单酯和甘油二酯）对不同脂肪含量（60％，100％和140％）下脂肪含量为8％的冰淇淋的热震稳定性的影响。研究了新鲜冰淇淋样品和热激样品中气泡和冰晶的尺寸分布，气泡结构，耐熔性，可提取溶剂的脂肪，白度和感官特性。乳化剂提高了热震稳定性和抗熔性。与饱和乳化剂（sMG）相比，不饱和乳化剂（uMG）具有更好的抗熔性。乳化剂增加了气泡的稳定性，并使气泡分布更细。在乳化剂的存在下，高空气含量可保护冰淇淋避免冰晶生长。空气含量低，耐熔性差。在低脂（1％）和无脂（0％）冰淇淋中评估了sMG和uMG的效果，结果显示uMG对空气稳定性的影响比sMG好。通过透射电子显微镜对气泡表面进行了证实，气泡表面由具有uMG的大板状脂肪晶体的多层稳定，而具有sMG的较小脂肪晶体的较薄层的较脆弱的气泡表面则更稳定。出于同样的原因，含uMG的冰淇淋比含sMG的冰淇淋显示出更好的融化稳定性。

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