几种乳化剂对软冰淇淋基料乳状液稳定性的影响

通过对几种乳化剂在软冰淇淋基料中应用的研究发现添加乳化剂可以有效改善软冰淇淋基料的稳定性,延长其保质期。结果表明,当添加0.4%(质量分数,下同)左右的单甘油酯时;聚甘油脂肪酸酯(半固态)或二乙酰酒石酸单甘酯(固态)添加量为0.2%时;柠檬酸单甘油酯的添加量为0.07%时,软冰淇淋基料的黏度最低、粒径最小,并且可有效延长软冰淇淋基料的稳定期。而添加乙酰基单甘酯即使在样品黏度最低、粒径最小时,仍然不能很好的稳定料液,因此不适合用于稳定软冰淇淋基料。另外经过本实验的比较发现熔点较高的乳化剂可有效促进脂肪结晶,改善冰淇淋成品的品质。

Effects of several emulsifiers to emulsion stability of soft-serve mix

Soft-serve mix is a classical emulsion.It may become instability during storage and distribution,and then degrade the qualities of the end product.This study about the effect of emulsifier on the soft-serve mix found added emulsifiers can improve the stability of soft-serve mix,and prolong storage life.There is the lowest viscosity,smallest particle size and longer storage life of soft-serve mix with 0.4% monoglyc-erides,or 0.2% polyglycerol esters of fatty acids(semisolid),or 0.2% diacetyl tartaric acid esters of monoglycerides(solid),or 0.07% citric acid esters of monoglycerides respectively.Although there is the lowest viscosity,smallest particle size of soft-serve mix with acetylated monoglyc-erides,the emulsion was not be stabilized,so ACETEM was not suitable be used in soft-serve mix.Besides we also found that the higher melting point of emulsifier can boost the crystallization of the fat,and then it can improve the qualities of soft-serve.