摘要
脂肪酸聚甘油酯(Polyglycerol esters of fattyacids,简写为PGE)在常温下有半固态和固态两种存在状态,本文通过对分别添加这两种PGE的软冰淇淋基料进行粘度、pH、粒径分析和垂直扫描分散稳定性分析(Turbiscan),发现半固态PGE的添加量为0.2%时,乳状液的粘度最低,粒径最小,稳定性最好;固态PGE的添加量为0.4%时,乳状液的粘度最低,粒径最小。通过比较发现,两种PGE对基料的影响有很大差别:半固态PGE能使乳状液的粒子更小,并能有效延长乳状液的稳定性;而固态PGE由于其熔点较高,可以促进脂肪结晶。
There are semisolid and solid two exist states of polyglycerol esters of fatty acids （PGE） in ambiance. Influence of the two kinds of PGE on the soft-serve mix emulsion in the viscosity, pH, particle size and turbiscan was investigated. There was the lowest viscosity, smallest particle size and longer storage life of soft- serve mix emulsion with 0.2% semisolid PGE, or 0.4% solid PGE. After compare the character differences of two kinds PGE, the result showed that the semisolid PGE could make the smaller particle size and prolong the stabilization of the emulsion; and the solid PGE could boost the crystallization of the fat because of the higher melting point.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期185-187,共3页
Science and Technology of Food Industry
