Influence Of Emulsifiers On Qualities Of Butter-Based Whipping Cream

Whipping cream prepared with animal fat has high nutritional value,good taste and unique frankincense,which is deeply loved by consumers.Butter exists in solid state at room temperature,which has a long storage period and is convenient for transportation.It is more commercially valuable to use butter to prepare whipping cream.However,the low stability of butter-based emulsion and the low partial coalescence of fat during whipping result in the poor quality of whipping creamIn this paper,the research goal was to improve the quality of butter-based whipping cream.The effects of the hydrophilic emulsifier,polyoxyethylene sorbitan monooleate(Tween 80),the amphiphilic emulsifier,soybean phospholipid(PL),and the lipophilic emulsifier,polyglycerin esters of fatty acids(PGE)on the crystallization properties of butter and oil-water interface properties were explored.The emulsion and whipping properties of butter-based whipping cream under the function of different types of emulsifiers were analyzed.Furthermore,correlation analysis was combined with response surface methodology to optimize emulsifier combination which is most suitable for the preparation of high-quality whipping cream,and the mechanism of different types of emulsifiers influencing the quality of butter-based whipping cream was also discussedDifferent types of emulsifiers had different effects on the crystallization of butter.Tween 80 had no obvious effect on the solid content(SFC)and had a weak effect on paste crystallization of butter.PL inhibited crystallization of butter and greatly reduced SFC value,peak temperature of crystallization,melting curve along with peak intensity of ?'crystal form of butter.PGE promoted the crystallization of butter and obviously increased SFC value,peak temperature of crystallization,melting curve besides peak intensity of ? crystal form butter The ability of different types of emulsifiers to reduce the oil-water interfacial tension of sodium caseinate was:Tween 80>PL>PGEDifferent types of emulsifiers had different effects on emulsion characteristics and whipping properties of butter-based whipping cream.Tween 80 greatly reduced interfacial protein concentration(?),fat globules appeared to aggregate and flocculate,leading to reduce the stability of the emulsion,strongest ability to promote partial coalescence of fat,and highest hardness of butter-based whipping cream;PL significantly reduced the size of fat globules,the apparent viscosity was high,and the stability of the emulsion was improved,inhibited the crystallization of butter,reduced the ability to promote partial coalescence of fat and hardness of butter-based whipping cream;PGE promoted the interface crystallization at the interface and inhibited the partial coalescence of fat during whipping but could improve the stability of butter-based whipping cream foamThe butter-based whipping cream prepared by the optimal combination was comparable to the whipping properties of the commercially available samples.The optimal emulsifier combination obtained by response surface method optimization was 0.12 wt%Tween 80,0.30 wt%PL and 0.19 wt%PGE.Although the butter-based whipping cream prepared with this combination had a yellowish decorating color and dull gloss,the butter-based emulsion had high stability,the fat partial coalescence rate and foam stability were equivalent to those of commercially available whipping cream,with higher overrun.