复配乳化剂HLB值对稀奶油脂肪聚结及结晶的影响

Effect of Mixtures of Emulsifiers with Different HLB Value on Fat Coalescence and Crystallization of Whipped Cream

将单,双甘油脂肪酸酯与蔗糖酯按一定比例复配成不同亲水亲油平衡(hydrophile lipophilic balance,HLB)值的乳化剂,研究复配乳化剂HLB值对稀奶油脂肪聚结及结晶影响,并对其乳液性质及打发性质进行表征。结果表明,随着复配乳化剂HLB值的增大,乳液粒径增大且表观黏度升高进而使搅打时间延长;热力学及Avrami等温结晶动力学结果表明,复配乳化剂HLB值为10时,高熔点乳脂熔融温度改善显著,并且结晶速率最快;HLB值为8~10时打发性较好,乳清泄漏率较低,涂抹性较佳。因此,复配乳化剂HLB值应控制在8~10,此时更适用于高品质裱花稀奶油的工业生产。

In this investigation,emulsifiers with different values of hydrophile lipophilic balance(HLB)were prepared with different ratios of mono-and di-glycerin fatty acid esters and sucrose esters in order to study their effect on fat coalescence and crystallization in whipped cream and on its emulsion properties and whipping properties.The results showed that as the HLB value of emulsifiers increased,the particle size and apparent viscosity of emulsions increased,thereby prolonging the whipping time.Based on the results of thermodynamics and Avrami isothermal crystallization kinetics,it was found that the melting temperature of high melting point milk fat was significantly improved by using the emulsifier with an HLB value of 10,resulting in the fastest crystallization rate.The emulsifier with HLB value between 8 and 10 improved the whipping characteristics of whipped cream,reduced the percentage of serum leakage and improved the spreadability and therefore could be more suitable for the industrial production of high-quality decorative whipped cream.