乳化剂的HLB值对搅打稀奶油的搅打性能的影响

乳化剂的HLB值对搅打稀奶油的搅打性能的影响 乳化剂的HLB值对搅打稀奶油的搅打性能 的影响 ?.1 VoI.24 陕西科技大学 JOURNALOFSHAANXIUNIVERSITYOFSCIENCE&TECHNOLOGY Feb.2006 ?1? 文章编号:1000--5811(2006)01—0001—06 RELATIONSHIPBETWEENHLBVALUEOF EMULSIFIERANDWHIPPINGPRoPERTIES oFTHEWHIPPINGCREAM ZHA0Qiang—zhong,ZHA0Mou—ming,WANGCai—hua,WANGJin—shui (CollegeofLightIndustryandFoodTechnology,SouthChinaUniversityofTechnology,Guangzhou 510640.China) Abstract:Effectofhydrophile—lipophilic—balance(HIB)valuesofemulsifiersonthewhip — pingpropertieswasinvestigatedinthispresentpaper.TheinfluenceofHLBvalueonthe particlesizedistributionofemulsionafterhomogenizationwasnotsignificant.However,the emulsifierswithhighHLBvaluesweremoreeffectivethanthatwithlowHLBvaluesinpro— motingpartialfatcoalescence.PartialfatcoalescencewasveryslowwhenHLBvaluewas below6,theratewaslessthan50.Itresultedinpoorstabilityofthefoam.Partialfatco- alescenceratewasabout60atHLB=6,8.Itisduetoformingidealfoamstructure.In addition.partialfatcoalescencewastooquickatHLB>9.Atthistime,coarsestructure wasproducedandpoorstabilityoffoamwasnoticed. Keywords:emulsifier;hydrophile—lipophilic— balance;whippingcream;particlesizedistribu— tion;coalescence CLCNumber:TS225.23DocumentCode:A 0Intr0duction Therequirementoftheconsumersforwhippingcreamincreasesgreatlywithimprovementinthe livingstandard.Whippingcreamiswiththenaturalflavors,lesscalories,noanycholesterolandwhip— pingproperties.Inaddition,theproductioncostofwhippingcreamwasfarbelowthatofnaturalcream. Atpresent,whippingcreamisakindofpopularfood. Emulsifiersplayanimportantroleinwhippingpropertiesandorganolepticproperties.Emulsifiers areabsorbedrapidlyatthesurfaceofnewlyformedoildropletsorgasbubblesanddecreaseinterfacial tension.Emulsifiershaveagreateraffinitytowardsthefat/seruminterfacethanthatofproteins,so theydisplacethemilkproteinsfromtheinterface.Emulsifierssmallerthanproteinprovideathinner coatingonthefatdroplets,whichleadstoeasierapproachtooneanotherasthestericbarrierwasre— duced.Itwasbelievedthatifthefatwasemulsifiedwithaminimalamountofmilkprotein,thenane— mulsionthatwasquiescentlystablebuthasaproteinsurfaceconcentrationlowenoughthatundercondi— tionsofshear(i.e.freezing)itundergoessubstantialfatpartialcoalescencecanbecreatedwithoute— mulsifiers.Afterbeingaddedemulsifierstoemulsion,theemulsionwillkeepquiescentlystablefora longtimeduringpreparationandstorage.andthatwhippingcouldleadtofatpartialcoalescen ce.In addition.emulsifierscouldinfluencestabilityoftheinterfacialfilminserum/airinterface,whichwas 收稿H期:2005—1o一16 作者简介:赵强忠(1976一),男,湖南省安华县人,在读博士生,研究方向z食品生物 技术 基金项目:国家自然科学基金项目(No.20276022) ? 2?陕西科技大学第24卷 veryimportantforbubblestabilityandfoamfirmness[?. TheaimofthisstudyistoevaluatetheeffectsofemulsifierswithdifferentHLBvalueonpartialfat coalescencerateandwhippingpropertiessuchaswhippingtime,foamfirmness,foamstability.Itis helpforsolvingthestabilityandwhippingpropertiesofwhippingcreaminthemarket. 1Experiment 1.1Emulsionpreparation Oilphaseandaqueousphasemakeupofthemode1.Aqueousphaseincludes50wtofdeionized water,9.0wtofsucrose,6.0wt9,6ofstarchsyrup,7.0wt9,6ofsorbitol(Rodia.France),0.15wt ofXanthangum(Rodia,France)and1.09,6ofsodiumcaseinate(NewZealandMilk).0ilphasewas madeof20wtofBM一 2O0CocoButterSubstitute(SouthseasOils&FatsIndustria1Inc.)and 0.6wtofemulsifiers(SucroseEsterSl70andSucroseEsterSl17O,Mitsubishi,Japan). Thetwophaseswereheatedto65.Crespectivelybeforebeingmixed.Theemulsionwaspasteurized at1owtemperature(65, 7O?)for1ongtime(30min).Theemulsionwashomogenizedtwiceat50 MPa.Thehomogenizedemulsionwascooledto15? andagedfor4hat4?.Andthentheemulsionwas packedandfrozento一18.Cquickly. 1.2Fatparticlesizeanalysis Particlesizedistributionsweremeasuredbyintegrated1aser1ightscattering.usingaMastersizer 2000(MalvernInstrumentsLtd.,UK).Relativerefractiveindexandabsorptionweresetto1.414and 0.001respectively 们.Thedilutionoftheemulsioninthesamplechamberwasapproximately1:1000 withdistilledwateratroomtemperature. 1.3Determinationofwhippingproperties Themainparametersthatjudgethewhippingpropertiesoftheemulsionwere1istedasfollows:o— verrun,whippingendpoint,whippingtime(thetimeofwhippingtotheendpoint),foamfirmnessand foamstability. Theoverrunwasmeasuredbyfillingatubwithcalibratedvolumewiththewhippedcream.Theo— verrunwasthencalculatedfromtheweightofthisvolumeandthedensityofthecreambeforewhipping. Itwasdifficulttoavoidtheinclusionoflargerbubblesinsidethesamplesofwhippedcream,andthis sometimes1edtoanincreasedapparentoverrun.Theformulafollowed: O—M—]1--M2×1.. Where,Owastheoverrun,M1themassofafixedvolumeofunwhippedcreamandM2themassof thesamevolumeofwhippedcreamc?. ThefoamfirmnesswasdeterminedwithTA—XT2textureanalyzer(StableMicroSystem). TA—XT2Settings:Mode:MeasureForceinCompression Option:ReturnToStart Pre-TestSpeed:1.0ram/s TestSpeed:1.0mm/s Post-TestSpeed:1.0mm/s Distance:50mm TriggerType:Auto一10g DataAcquisitionRatez200pps. 第1期赵强忠等:乳化剂的HLB值对搅打稀奶油的搅打性能的影响?3. 1.4HLBvalueofthecompoundemulsifiers HLBvalueofcompoundemulsifierswascalculatedaccordingtoHLBvalueofmassfractionofevery amulsifierc ?.Whentwoormoreemulsifiersareblended,thecompoundHLBcouldbecalculatedbythe followingformula: HLB=HLB.×A+HLB×B 1.5Partialcoalescedfat RedOil0solutionwaspreparedbyadding0.015gRedOilO(AMRESCO)to1000gcornoil (boughtfromlocalmarket).Thesolutionshouldbewhippedslowlyfor12hatroomtemperature,so thatRedOilOcouldbewe11dissolved.Thesolutionshouldbeprotectedfrom1ight.Absorbencyofthe solutioncouldremainstableoveraweek. Aliquots(20g)ofwhippedcreamand10gRedOilOsolutionswerewellmixed.Themixturewas centrifugedat10000gfor3Ominusinghighspeedcentrifuge(LGIO一 2.4A,China).ClearRedOilOso— lutionintheupperlayerwasremovedandpouredintoglasscuvette.Absorbanceat520nmwas made. Theratiooffatpartialcoalescence,,wascalculatedbyC7) mo(口一1) 一— Where,.wasmassfractionoffatintheemulsion,仇0wasthemassofaddedRedOil0solution, 仇wasthemassofemulsionand口 wastheratioofthemeasureabsorbanceofRedOil0beforeandafter theextractionprocess. 2ResultsandDiscussion 2.1Particlesizedistributionofemulsionafterhomogenization Smallmolecu1eamulsifierscouldreplacetheextendedcaseinlayeronthedroplets,whichres ultsin decreaseinthicknessofthecaseinlayer 们.Somesmallfatglobulescancoalescenceagainintobigger onesduetothinnercaseinlayer(Fig.1),However,theinfluenceofHLBvalueontheparticlesiz edis— tributionofemu1sionafterhomogenizationwasnotsignificantinthissystemfromtheFig.1. 暮 .耋 l lIIIII1【lI ,L主r ? 4 l1}',_,6 IrIII-- lIlI【葺 'II|Ir ,r__——'IL 0.010.1 1——HLBlie10 4——HLBt7 110 particlesize/Um 2一HLBi9 5一HLBi6 3一HLB-8 6——HLBi5 10o Fig.1Particlesizedistributionofemulsionafterhomogenization 2.2ChangeinpartialfatcoalescenceofwhippingcreamaddedbyemulsifierswithdifferentHLBval— Obvious1y,increaseinpartialfatcoalescenceratewasnoticedasHLBvaluesofemulsifiersincrease atthesamewhippingtime(Fig.2).Duringthefirststageofwhipping,fatpartialcoalescencerat ein— creasedgreatly,however,itwasobviousthatfatpartialcoalescenceratwasthehighestwhenHLBval— ueofemu1sifierswas9or10.Afterwhippingfor5min,thefatpartialcoalescencerateofwhipped creamatHLB10wasabove80,whichwastOOmuchforgoodtexture. Thecompetitiveadsorptionofemulsifiersmayweakenorinterferewiththeprotein— proteininterac一 7654321O ?4?陕西科技大学第24卷 O12345 whippixt$time/mitt Fig.2Fatpartialcoalescence rateduringwhipping tionsinadsorbedlayer.Emulsifiersareappreciably smallerthanproteinsprovideathinnercoatingonthe fatdroplets;thus,dropletscanmoreeasilyapproach oneanotherasthestericbarrierwasreduced'andthe shearorwhippingcouldinducefatpartialcoalescence. Hydrophilicemulsifierswouldreplacetheproteinon thesurfacemoreeasilythanhydrophobicemulsifiers withhigherHLBvalue.whichresultsinemulsionun— dergoingdestabilizationmoreeasilywhenwhipping C8,9] . Goffetalfirstfoundfatpartialcoalescenceofica creambytransmissionelectronmacrographs(TEM) ( . Agreatnumberofcaseinmicelleswereabsorbed andspreadatthefatinterfaceandnoobviouscoales— cencewasfoundinthesamplewithoutemulsifiers. Otherwise,obviousfatcoalescenceoccurredinthesam— D1ewiththeemulsifiers.Itindicatedthatthereiscloserelationshipbetweendesorptionofprot einand thefatpartialcoalescence. FatpartialcoalescencerateofemulsionatHIB6, 8wereclose.Afterwhippingfor5min,fatpar— tia1coalescenceratereached6O,justconsiderateforgoodproperties.Maybecompetitiveads orptionof emu1sifiersinthisrangecouldreduceinterfaceproteintocertainconcentration,whichmatch eswiththe interfaceproteinconcentrationrequiredforconsideratefatpartialcoalescencerate.Fatpartia lcoales— cencerateofemulsionatHLB5increasedslowlycomparedwithotheremulsifierswithhigherHLBval— ue.Thefina1fatDartialcoalescenceratewasevenbelow40%at5min,withwhichfoamcouldnotform stablefoamstructure.MaybecompetitiveadsorptionofthisHLBvaluewassoweakthatinterfacepro— teinconcentrationcannotbereducedeffectively,whichpreventedthedestabilization. 3.3ChangeinwhippingtimeandoverrunofwhippingcreamwithemulsifierswithdifferentHLBval— l1es Tab.1EffectsofHLBvalueofemulsifiersonwhippingtimeandoverrun Differentwhippingtimeisresultedfromthevariationinthelengthofthesecondstageofwhipping. Thisstagewascharacterizedbytheaccumulationoffatglobulesattheair/seruminterface.Thus,the whippingtimeismainlydeterminedbytherapidityandeasewithwhichemulsiondropletscanattachto andspreadattheair/seruminterface'?.WhippingtimedecreasedwiththeincreaseoftheHIB valueof emulsifiers(Table1).Thechangemaybeduetotheemulsiondestabilization.Emulsionswithhigher HLBvaluewascapableofreplacingmoreproteinfromfatglobulessurfacebycompetitiveadsorption. Thelowerthesurfaceconcentrationofproteinwas,thegreaterthesusceptibilitytofatpartialcoales— cencewas.Asdiscussedabove,thiswasrelatedtotheabilityoffatcrystalstoextendthroughthefat dropletmembrane(.itwasreasonablethatemulsionofhigherHLBvaluetakesshortertimebeforefat partialcoalescencereachconsideratevalue. AlongwiththeincreaseofHLBvalue,overrunofthewhippedcreamdecreasedfirstandthenin— creased.Thetrendmaybecausedbythecombinedactionofwhippingtimeandfatpartialcoalescence. AsHLBvaluewasbelow6.whippingtimewasverylong(Table1),sothebubblesincorporatedinto ?????{;i??0 暑呈Ia譬5—鼋 第1期赵强忠等:乳化剂的HLB值对搅打稀奶油的搅打性能的影响?5? creamwasinfldynamicprocessofbreak— upandcoalescenceforfllongtime.Moreandmoresmallbub— bleswerecoatedbycoalescencefat.andthefinaloverrunattheendpointwasveryhigh,sooverrunde— creaseswithincreaseofHLBvalue.Butthefoamofhighoverrunwasnotstableinpractice.AsHLB valuewasinrangeof6,9.thewhippingtimewasinrangeof5, 7minandfatpartialcoalescencerate reaches60.Maybetimeofbubblesindynamicprocessofbreak— upandcoalescencematcheswiththe fatpartialcoalescence.sothefinaloverrunwasconsiderateandfoamstructurewasstable(113.ASHLB valuewasabove9,thewhippingtimewasshorterandtimeofbubblesindynamicprocesswasalsoshor ter,andemulsionundergoesfatpartialcoalescencequickly,soflgreatdealoffreefatcoatedquantitiesof bubblesinshorttime.Butthistypeoffoambecamecoarseeasilybecauseoftoomanybigbubblesinit. 3.4InfluenceofHLBvfllueofemulsifiersonfoamfirmness 1800 ? 1600 0 目1400 ?1200 0 1000 : ?l_I.-5678910 HLBvalue 40 30 20 10 0 5678910 HLBvalue Fig.3FoamfirmnessofwhippedcreamFig.4Foamstabilityofwhippedcream Fig.3showstheevolutionofthefoamfirmnesswiththeincreaseinHLBvalueofemulsifier.The foamfirmnessreachedthehighestvalueatHLB9,andthenbeginstodecreaserapidly.Emulsionstruc— turechangedfromflkindofdensefluidintoflkindofplasticsolidduringthewhipping,whilethechange dependsonfatcoalescencetogreatextent.Theoriginalstructureofwhippingcreamobservedbyenvi— ronmentscanningelectronicmicrographswasahemi— continuousfatnetworkwhichcoatedandstabilized thesmallbubbles(23.WhenHLBvaluewasbelow6,therespondingfatpartialcoalescencerat ewas 4O9/6atthewhippingendpoint,withwhichflfirmfatnetworkcouldnotbeformatted;asHLBvaluewas between6and8.respondingfatpartialcoalescencereached609,6afterwhipped,withwhichflfirmhemi— continuousfatnetworkwasbuiltup;asHLBwasabove9,therespondingfatpartialcoalescencearrived at80,andthecoalescedfatwastoomuchthatitformedbigfatclumps.Bubbleswereeasilypenetra tedbybigfatclumpsusingforeignforcesuchaswhipping,sotheapparentfoamfirmnessdecreased quickly. 3.5EffectsofHLBvalueofemulsifiersonfoamstability ThechangeinthefoamstabilitywaspresentedinFig.4.Therewasflsignificantincreaseofthe foamfirmnessastheHLBvalueincreasefrom5to7andafterwards,thefoamfirmnessreducedabove theHLB8.Rheologyofcontinuousphaseandviscoelasticityofinterfacialfilmbetweenair/seruminter— faceplayimportantrolesinfoamstability.Asmentionedabove,macromoleculeproteinintheinterfa— cialfilmwasreplacedbysmallmoleculeemulsifiersofhigherHLBvalue 的.sointerracialproteincon— centrationdecreaseandinterfacialfilmbecomethinnerandlessviscoelastic.AsHLBvaluewasabove8, bubbleswhippedintofoamwerebiggerandbubbles"interracialfilmswereweakened,sothefoamstabili— tydecreasedwithincreasingHLBvalue.AsHLBvaluewasbelow8,interfacialproteinconcentration wentdownwithincreaseofHLBvalue.andfoamcoatedsmallerbubbles,butinthisrange,fatpartial coa1escencerateincreaseswithHLBvalue.Maybefatpartialcoalescenceratewasthekeyfactortode— terminefoamstabilityinHLBvaluerangeof5, 8.sofoamstabilitywentupwithincreaseofHLBval— Ue. 4Conelusion HLBvalueofemulsifiersinemulsionplayedflveryimportantroleinitswhippingproperties.A _日,霉占暑芑嗣_o, 陕西科技大学第24卷 closerelationshipbetweenfatpartialcoalescencerateandHIBvalueofemulsifierswasfound,andthat thetermsappliedtoevaluatefoamqualitysuchasfoamstability,foamfirmness,overrunandwhipping timearealsoinfluencedgreatlybyfatpartialcoalescencerateandHIBvalueoftheemulsifier.Inthis mode1.HLBvaluewasabove9orbelow5,thefatpartialcoalescenceratewastoohighortoolowto formgoodfoamstructure.HLBvalue8wasthebestchoiceforthismodel,becausefoamfirmness,foam stabilityandfatpartialcoalescencewillarriveattheirbest. 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