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, na...

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Bibliographic Details
Published in:International dairy journal 2007, Vol.17 (1), p.24-28
Main Authors: Mutoh, Taka-Aki, Kubouchi, Hiroaki, Noda, Masayuki, Shiinoki, Yasuhiko, Matsumura, Yasuki
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cream
Emulsifier
emulsifiers
Fat crystallisation
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
heat treatment
lipid content
Milk and cheese industries. Ice creams
milk fat
reaction inhibition
Solidification
solubility
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Summary: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.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2006.01.004