Low-fat spray dairy emulsion produced by nitrous oxide: The synergistic effects of polysaccharide-emulsifier on the stability, rheology and aeration performance

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-13 DOI:10.1016/j.foodhyd.2025.111223

Feng Li , Huiquan Zhu , Ruican Wang , Zhenghan Sun , Xiaoyang Pang , Jiaping Lv , Shuwen Zhang , Xiaodan Wang , Xu Li , Yanyan Liu , Yunna Wang

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Abstract

This study aimed for strategies to enhance the stability and aeration performance of low-fat spray emulsions (LFSE) whipped with nitrous oxide. Eight LFSE formulations (LFSE 1 to 8) were selected from uniform experimental design to evaluate the synergistic effects of polysaccharides and emulsifiers on the physical properties of emulsions, including particle size and ζ-potential, microstructure, and processing performance. Results suggested that formulations with higher mono-diglycerides (MDG) and polysorbate 80 dosages were associated with higher ζ-potential, reduced fat globule size, shortened whipping time, and improved bubble stability. On the contrary, increasing the levels of maltodextrin (MD) and gellan gum (GG) resulted in non-uniform fat globule, increased emulsion viscosity, reduced fluidity, and extended whipping time. Combined use of emulsifiers and polysaccharides improved the viscoelastic properties of emulsions which facilitated whipping and molding. However, excessive emulsifier (1.6%) and polysaccharide (3.46%) addition led to predominantly elastic behaviors (Ǵ> Ǵˊ) with reduced aeration performance and foam instability. Through comprehensive evaluation, it was revealed that the LFSE 2 formulation, with an HLB value of 5.2 and a total polysaccharide concentration of 1.91%, achieved optimal stability and aeration performance.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.