Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties

Blankart, Max; Kratzner, Caroline; Link, Katharina; Oellig, Claudia; Schwack, Wolfgang; Hinrichs, Jörg

doi:10.1016/j.idairyj.2019.104578

Cited by 36 publications

(14 citation statements)

References 21 publications

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“…Stock solutions of MAG and MAG/DAG emulsifiers were prepared in TBME at concentrations of 400 mg/L. The MAG emulsifier (97.8% MAG) comprised a mixture of MSt/ monopalmitin (55:45) and the MAG/DAG emulsifier (59% MAG and 34.3% DAG) consisted of a mixture of C16 and C18 representatives with the following fatty acid composition: 43.3% of C16:0, 54.5% of C18:0, and 1.1% of C18:1 [5,27]. For application, the emulsifier stock solutions were diluted with TBME to 40 ng/μL for the MAG and 80 ng/μL for the MAG/DAG emulsifiers.…”

Section: Hptlc Methods Developmentmentioning

confidence: 99%

“…Deviating product properties of aerosol whipping cream due to variances in the emulsifiers' composition are known. Variabilities in the formation of the foam and differing foam stability and firmness during storage and within the shelf life are identified problems [2][3][4][5]. Thus, robust and simple methods are required to control the composition and stability of E 471 emulsifiers in the dairy product.…”

Section: Introductionmentioning

confidence: 99%

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Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

et al. 2020

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Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.

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Section: Hptlc Methods Developmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

et al. 2020

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“…Stability in such foams is commonly improved by addition of emulsifiers and stabilizers to cream formulations (Wijnen, 1997). Recently, using the aerosol method, Blankart et al (2020) were unable to form foams using recombined cream (30% milkfat, D 4,3 of ~6 µm) without adding emulsifiers. In contrast, our recombined creams resulted in foam formation without addition of any external ingredients.…”

Section: Aerosol Whipping Propertiesmentioning

confidence: 99%

Whipping properties of recombined, additive-free creams

Andrade

Rousseau

2021

Journal of Dairy Science

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There is increasing industrial interest in the use of the milkfat globule membrane as a food ingredient. The objective of this research was to determine whether the aerosol whipping performance of cream separated into butter and buttermilk, and then recombined, would perform in a manner similar to untreated cream. Churning of cream tempered to different solid fat contents was used to separate butter from buttermilk, which were then recombined at the same ratios as the initial extraction yield, or with 25% extra buttermilk. Differences in milkfat globule size distributions among the recombined creams were apparent; however, their whipping behavior and overrun were similar. Importantly, all recombined creams did not yield properties similar to the original cream, indicating that the unique native milkfat globule membrane structure plays a role in cream performance well beyond its simple presence.

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“…Вместе с тем наличие свободного жира в мороженом, находящегося в свободном контакте с кислородом воздуха, в мороженом априори может приводит к его окислению (Косцова & Комаров, 2016;Mendez-Velasco & Goff, 2012). Следует ожидать, что мере увеличения массовой доли жира в продукте и повышения деэмульгирующей способности эмульгаторов количество деэмульгированного жира будет увеличиваться, как и вероятность его окислительной порчи (Полынов & Творогова, 2013;Segall & Goff, 2002;Blankart et al, 2020).…”

Section: литературный обзорunclassified

Влияние Эмульгаторов На Окислительную Стабильность Жировой Фазы В Мороженом Пломбир При Хранении

Tvorogova¹,

Shobanova²,

Гурский³

2021

jour

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В производстве мороженого по техническим и экономическим аспектам используют эмульгаторы. Обосновано, что в результате их влияния на устойчивость белково-липидной оболочки происходит целенаправленное частичное деэмульгирование жировой фазы. Высвобождение жира и его контакт с кислородом вводимого при фризеровании в продукт воздуха, использование жиросодержащей продукции длительного хранения в производстве потенциально могут приводить к окислению жировой фазы. Это особенно отрицательно сказывается на показателях качества мороженого пломбир с массовой долей жира 12-20 %. Приведены результаты исследований в молочном жире 9 промышленных образцов мороженого пломбир с комплексными стабилизаторами-эмульгаторами и моностабилизаторами продуктов гидролиза (показатель кислотное число - КЧ) и окислительной порчи (показатель анизидиновое число -АЧ). Показано, что пломбир, в связи с высокой массовой долей жира при оптимальной для мороженого массовой доле СОМО 10 %, характеризуется тонкой оболочкой на жировых шариках. Вследствие этого при использовании эмульгаторов в составе стабилизационных систем происходит повышенное деэмульгирование жира. Установлено, что присутствие жира в мороженом в свободном состоянии приводит к его глубокой окислительной порче. Показатель АЧ достиг значений 3,9-11 при максимально допустимом значении 3. Высокое значение АЧ отмечено и в образцах продукта без эмульгаторов со сниженной массовой долей СОМО. КЧ характеризовались диапазоном значений 0,25-0,502. Отмечена необходимость учета при установлении срока годности мороженого пломбир деэмульгирующей способности эмульгаторов в составе стабилизационных систем, продолжительности хранения жиросодержащего сырья до использования и соблюдение рекомендаций по оптимальной массовой доле СОМО в составе продукта.

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Technical emulsifiers in aerosol whipping cream – Compositional variations in the emulsifier affecting emulsion and foam properties

Cited by 36 publications

References 21 publications

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

Whipping properties of recombined, additive-free creams

Влияние Эмульгаторов На Окислительную Стабильность Жировой Фазы В Мороженом Пломбир При Хранении

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