Thermal transitions and fat droplet stability in ice-cream mix model systems : effect of milk fat fractions

摘要: We studied thermal transitions and physical stability of oil-in-water emulsions containing different milk fat compositions, arising from anhydrous alone (AMF) or in mixture (2:1 mass ratio) with a high melting temperature (AMF-HMT) low (AMF-LMT) fraction. Changes bulk emulsion samples were monitored by differential scanning calorimetry (DSC) under controlled cooling reheating cycles performed between 50 -45 degrees C (5 min(-1)). Comparison indicated similar values completion temperature, whereas initial crystallization (T-onset) seemed to be differently affected storage depending on triacylglycerols (TAG) composition, After at 4 C, T-onset very for emulsified non-emulsified AMF-HMT blend, they lower (by approx. 6 C) AMF AMF-LMT -30 re-crystallization higher than blends, whatever the TAG composition. Light scattering measurements fluorescence microscopic observations differences droplet aggregation-coalescence freeze-thaw, procedure, It appeared that quiescent freezing, 14 fraction was much less resistant Our results role liquid-solid content stability.