Effects of sucrose esters on whipping capabilities of aerated emulsions

Xie, Pengkai; Jin, Jun; Xu, Haiyan; Wang, Daohai; Fu, Sizu; Fan, Qinyuan; Gao, Ziwei; Chen, Yuhang; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.foodhyd.2023.108933

Cited by 8 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Polarized light microscopy was applied to visualize air bubbles. The samples were prepared according to the method reported by Xie et al [22]. The foam structure was observed using polarized light and a bright field.…”

Section: Observation Of Microstructure Of the Whipped Creammentioning

confidence: 99%

Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Gao,

Zhu,

Jin

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

show abstract

Section: Observation Of Microstructure Of the Whipped Creammentioning

confidence: 99%