Effect of oil-soluble emulsifiers on solidification of thermally treated creams |
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| Affiliation: | 1. Technology and Research Institute, Snow Brand Milk Products Co. Ltd., 1-1-2 Minamidai, Kawagoe, Saitama 350-1165, Japan;2. Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan;1. Department of Biomedical, Chemical, and Environmental Engineering, University of Cincinnati, Cincinnati, OH 45221, USA;2. Faculty of Engineering and Architecture, American University of Beirut, Beirut 1107 2020, Lebanon;3. National Risk Management Research Laboratory, U.S. Environmental Protection Agency, Cincinnati, OH 45268, USA;1. Bio-Based Colloids and Materials (BiCMat), Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, 00076, Aalto, Espoo, Finland;2. Valio Ltd., R&D Centre, PO Box 30, 00039, Valio, Finland;3. Molecular Biotechnology, Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16100, 00076, Aalto, Espoo, Finland;1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;2. Faculty of Food Science and Nutrition, University of Iceland, Eiriksgötu 2, 101 Reykjavik, Iceland;1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Formerly Instituto del Frío, Ciudad Universitaria, 28040 Madrid, Spain;2. Facultad de Biología (UCM), Ciudad Universitaria, 28040-Madrid, Spain;1. Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland |
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| Abstract: | 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. |
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