Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-09-04 DOI:10.1016/j.jfoodeng.2024.112304

Xintao Liao , Yiping Xie , Khai Yi Liau , Yee Ying Lee , Chin Ping Tan , Yong Wang , Chaoying Qiu

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引用次数: 0

Abstract

Lauric acid-rich diacylglycerols (DAG) prepared from coconut oil (CO) and palm kernel stearin (PKST) were applied as lipid materials for ice cream. The influences of emulsifiers: glycerin monostearate (MSG), sucrose esters (S1170 and S1670) on the CO/PKST–DAG crystallization and properties of emulsions were evaluated. The CO/PKST–DAGs showed broad peaks with increased crystallization onsets, and the heterogeneous nucleation sites led to the formation of large crystals. DAG–emulsions presented higher partial coalescence degree but improved physical stability without guar gum addition. The emulsions showed strengthened network and good anti-melting properties with large droplet clusters around air bubbles. Lipophilic MSG promoted interfacial nucleation and increased the partial coalescence degree and emulsion rigidity, whereas S1670 reduced the partial coalescence and accelerated the melting process. CO/PKST-DAG formed fat crystallization network with >1.4 fold higher hardness than those of CO/PKST emulsion. Therefore, the CO/PKST-DAGs are promising lipid materials for fabricating melt-resistance ice creams. The rigidity and melting behavior can be further tailored by different emulsifiers.

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含月桂二酰甘油的冰淇淋的脂肪结晶、部分凝聚和抗熔性

由椰子油（CO）和棕榈仁硬脂（PKST）制备的富含月桂酸的二酰甘油（DAG）被用作冰淇淋的脂质材料。评估了乳化剂：单硬脂酸甘油酯（MSG）、蔗糖酯（S1170 和 S1670）对 CO/PKST-DAG 结晶和乳液特性的影响。CO/PKST-DAG 显示出宽阔的峰值，结晶起始点增加，异质成核点导致大晶体的形成。DAG 乳液的部分凝聚度较高，但在不添加瓜尔胶的情况下物理稳定性有所提高。乳液显示出强化的网络和良好的抗熔化性能，气泡周围有大液滴簇。亲脂性味精促进了界面成核，增加了部分凝聚度和乳液硬度，而 S1670 则减少了部分凝聚，加速了熔化过程。CO/PKST-DAG 形成的脂肪结晶网络的硬度比 CO/PKST 乳液的硬度高出 1.4 倍。因此，CO/PKST-DAG 是制造抗融化冰淇淋的理想脂质材料。不同的乳化剂可进一步调整其硬度和融化性能。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.