Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions
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- 作者：Jinju Cheng ; Jie Cui ; cuijie2006@163.com" class="auth_mail" title="E-mail the corresponding author ; Ying Ma ; Tingsheng Yan ; Lifeng Wang ; He Li ; Xisheng Li
- 关键词：Soy protein ; Milk protein ; Sucrose fatty acid ester ; Emulsion ; Stability
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：425-436
- 全文大小：1180 K
文摘
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The stability of ice cream emulsions with different protein composition was studied.
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Destabilization depended on protein surface activity and protein-emulsifier interactions.
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Soy protein isolate increased the flocculation of fat droplets during pasteurization.
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Partial coalescence degree correlated with protein load for emulsions with sucrose ester.
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The crystallization of emulsified fat was influenced by the soy-to-milk protein ratio.