State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food Res Int. 2024 Jul;188:114493. doi: 10.1016/j.foodres.2024.114493. Epub 2024 May 10.
In this paper, two emulsion systems with high and low solid fat contents were prepared from 20 % water phase and 80 % oil phase by adjusting the palm oil/palm stearin/soybean oil ratio. Different ultrasonic power and time were used for the pretreatment of emulsion with different solid fat content, and the application characteristics of ultrasonic in W/O emulsions were explored and evaluated. Directly using high-intensity ultrasound to prepare fatty emulsions would weaken the hardness and storage modulus G' of the samples. Although ultrasound reduced the size of fat crystals in emulsions, the interaction between water droplets and fat crystals needs to be considered. After ultrasonic treatment, water droplets were difficult to immobilize on the crystal surface and thus acted as an active filler to stabilize the emulsion together with the fat crystal network. In high solid fat emulsion systems, an increase in ultrasound power (from 100 W to 200 W) could more affect the crystallization behavior of fats than an increase in ultrasound duration (from 30 s to 60 s), and the distribution of crystals and droplets was more uniform. In the low solid fat emulsion system, the texture of the sample after ultrasonic treatment was softer, and the surface was more delicate and smoother. However, the higher ultrasonic intensity (200 W) was not conducive to the preparation of the spread. Although the ultrasound with excessive intensity promoted the formation of small crystals, it would also lead to the aggregation of small crystals. These small crystals cannot form a uniform crystal network, which increases the fluidity of emulsions.
本文通过调整棕榈油/棕榈硬脂/大豆油的比例，从 20%水相和 80%油相制备了高固体脂肪和低固体脂肪含量的两种乳液体系。对不同固体脂肪含量的乳液采用不同的超声功率和时间进行预处理，探索和评价了超声在 W/O 乳液中的应用特性。直接使用高强度超声制备脂肪乳液会削弱样品的硬度和储能模量 G'。虽然超声减小了乳液中脂肪晶体的尺寸，但需要考虑液滴与脂肪晶体之间的相互作用。经过超声处理后，液滴难以固定在晶体表面，因此作为活性填料与脂肪晶体网络一起稳定乳液。在高固体脂肪乳液体系中，增加超声功率（从 100 W 增加到 200 W）比增加超声时间（从 30 s 增加到 60 s）更能影响脂肪的结晶行为，晶体和液滴的分布更加均匀。在低固体脂肪乳液体系中，超声处理后样品的质地较软，表面更加细腻光滑。然而，更高的超声强度（200 W）不利于涂抹性的制备。尽管过高强度的超声促进了小晶体的形成，但也会导致小晶体的聚集。这些小晶体无法形成均匀的晶体网络，增加了乳液的流动性。
