The effects of zwitterionic emulsifier-soy lecithin and nonionic emulsifier-molecular distillation monoglyceride on the high energy emulsion system were compared and analyzed. The results showed that both soybean lecithin and monoglyceride had good emulsifying ability before high temperature sterilization. The centrifugal sedimentation rate, stability coefficient, particle size potential, and fat coalescence rate were all showed good stability. After high temperature sterilization, the thermal stability of monoglyceride was not as good as soybean lecithin, and the emulsion system with monoglyceride was even more unstable. The final centrifugal precipitation rates of soybean lecithin and monoglyceride were 2.89% and 10.32%, respectively. The stability coefficients of soybean lecithin and monoglyceride were 0.995 and 0.875, respectively. The average particle sizes of soybean lecithin and monoglyceride were 402 nm and 813 nm, respectively. The fat aggregation rates of soybean lecithin and monoglyceride were 29.6% and 34.23%, respectively. In combination with the confocal microscopy, the thermal stability of soybean lecithin was better, and 0.06% soybean lecithin could achieve better stable emulsifying effect. However, the stability of the emulsion did not increase significantly when the concentration of soybean lecithin was above 0.06%.
LIU Jianhua
,
DU Qiwei
,
DING Yuting
. Effects of zwitterionic emulsifiers on the stability of high energy emulsions[J]. Food and Fermentation Industries, 2019
, 45(7)
: 88
-94
.
DOI: 10.13995/j.cnki.11-1802/ts.017982
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