IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C
作者： ALI BAZMI , BERNARD LAUNAY , GÉRARD CUVELIER , PERLA RELKIN
DOI: 10.1111/J.1745-4603.2008.00145.X
关键词:
摘要: The influence of aging time at 4C has been studied for three ice cream mix emulsions containing 10% weight fraction milk fat samples differing by their composition. Milk composition was varied partially replacing anhydrous (AMF) either a high melting temperature, stearin (AMF/S), or low oleain (AMF/O) fraction. Among the emulsions, AMF/O emulsion lowest proportion saturated triglycerides had slightly lower high-size droplets regardless storage periods, but it presented higher shear sensitive behavior with time. In addition, structural recovery following shearing test (100/s 1 min) observed in fresh order: AMF/S > AMF > AMF/O. However, decreased faster AMF/S than AMF, while remained unchanged emulsion, where development crystalline most delayed. Based on these results, is suggested that different stability and structure after can be related to rate crystals which affects interaction properties between weak network biopolymers aqueous phase depending composition. PRACTICAL APPLICATION Our studies indicated an important role unsaturated functional through modifying rheological as result changes crystallization droplets. We showed amount crystallized may prevent enhancement resultant more against shearing. This phenomenon will have effects before whipping and, finally, overrun microstructure incorporated air bubbles, discussed elsewhere (Bazmi et al. 2007).
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