Study on Effects of Compound Emulsifiers with Molecule Distilled Monoglyceride on Soft Ice Cream Quality

Abstract

Abstract: Three kinds of compound emulsifiers(weight proportion 1:1)consisted of molecule distilled monoglyceride(HLB 3.8)/hydrophilytical molecule distilled monoglyceride(HLB 10.5),molecule distilled monoglyceride/sucrose(HLB 11),and mol- ecule distilled monoglyceride/sucrose(HLB 13).The effects of compound emulsifiers on the soft ice cream quality were studied by means of testing the viscosity and emulsification-stabilization of ice cream,the rigidity,overrun,and melte resistance of soft ice cream.The results showed that the HLB value and the components of compound emulsifiers have significant effects on the quality of soft ice cream.

Key words: compound emulsifiers, soft ice cream, molecule distilled monoglyceride, hydrophilytical molecule distilled monoglyceride, sucrose

LIU Mei-Sen, HE Wei-Ping. Study on Effects of Compound Emulsifiers with Molecule Distilled Monoglyceride on Soft Ice Cream Quality[J]. FOOD SCIENCE, 2007, 28(5): 32-36.

[1]	YUAN Shuai, LU Dingqiang, PANG Guangchang. Anabolic and Catabolic Flux Analysis of ‘Indian Green’ Apples and Optimization of Storage Temperature [J]. FOOD SCIENCE, 2021, 42(7): 214-219.
[2]	LIU Chunju, WANG Hai’ou, NIU Liying, ZHANG Zhongyuan, SONG Jiangfeng, LI Dajing, LIU Chunquan. Effect of Sucrose Control on Microstructure and Quality of Explosion-Puffed Yellow Peach Chips [J]. FOOD SCIENCE, 2020, 41(11): 113-120.
[3]	NING Yawei, YANG Kun, HE Jianzhuo, ZHANG Yan, LI Qiang, WANG Zhixin, JIA Yingmin. Sucrose Laurate Exerts Antibacterial Activity against Staphylococcus aureus by Destroying the Cell Membrane [J]. FOOD SCIENCE, 2019, 40(5): 38-44.
[4]	ZHANG Wenwen, PANG Qian, WANG Kang, CHEN Xiaomei, FAN Rongli, CHEN Guohong, JI Ting. Effects of Different Dietary Sugars for Honeybees on Metabolite Composition in Royal Jelly Investigated by GC-QTOF-MS-Based Metabonomics [J]. FOOD SCIENCE, 2019, 40(4): 272-278.
[5]	HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin. HE Hehe, LIN Houmin, KOU Lidan, QIN Fenglan, WEI Yutuo, HUANG Ribo, DU Liqin [J]. FOOD SCIENCE, 2019, 40(20): 122-129.
[6]	ZHU Cancan, CHEN Chen, WANG Dahui, WEI Gongyuan. Physiological Mechanism Underlying the Effect of Substrates on Pullulan Biosynthesis [J]. FOOD SCIENCE, 2019, 40(14): 63-68.
[7]	ZHU Jianhua, ZOU Xiurong, QIU Xiuzhen, LIU Ribin, SHAN Bin. Effects of Sucrose Addition as Cosolute on the Rheological Properties and Structure Formation Kinetics of Agar/Konjac Blends during Sol-Gel Transition [J]. FOOD SCIENCE, 2019, 40(12): 37-45.
[8]	CHENG Lijuan, LIU Guishan, HE Jianguo, YANG Xiaoyu, WAN Guoling, ZHANG Chong, MA Chao. Nondestructive Detection of Sucrose Content of Lingwu Changzao Jujubes by Hyperspectral Imaging [J]. FOOD SCIENCE, 2019, 40(10): 285-291.
[9]	JIN Hongguang, LI Yuquan, LING Yun, ZHANG Lifang, REN Jin, FANG Liang, JIANG Shenhua. Isolation and Structural Identification of Chemical Constituents from Seeds of Raphanus sativus L. [J]. FOOD SCIENCE, 2018, 39(6): 200-206.
[10]	CHEN Cheng, ZHANG Binle, WANG Jiabao, WANG Feng, JIN Weize, CHEN Junmin, HUANG Weining, AKIHIRO Ogawa. Effect of Different Sucrose Esters and Amylases on Improving the Quality of Sponge Cake [J]. FOOD SCIENCE, 2018, 39(24): 1-6.
[11]	FEI Liwen, WANG Yong. Construction of in situ UDPG Regeneration Strain for Biosynthesis of Rebaudioside D [J]. FOOD SCIENCE, 2018, 39(22): 116-122.
[12]	GUO Xiuchun, GUO Xiaobai, ZHANG Miaomiao, MA Jiaohao, KANG Wenyi. Comparative Detection of Lactose and Sucrose in Milk Powder by Lane-Eynon’s Method and High Performance Liquid Chromatography with Refractive Index Detector [J]. FOOD SCIENCE, 2016, 37(12): 139-143.
[13]	ZHAO Xiaoguo, ZHU Yi*, LUO Yunbo. Effect of Exogenous Sucrose on Quality and Metabolic Enzyme Activities of Radish Sprouts [J]. FOOD SCIENCE, 2015, 36(9): 7-11.
[14]	LI Yuxuan1, ZENG Kaifang1, WANG Baogang2, DENG Lili1,*. Advances in Regulation of Sugar Metabolism in Postharvest Fruits by Different Treatments [J]. FOOD SCIENCE, 2015, 36(5): 283-288.
[15]	QIAO Lixin, LIU Tingting, PANG Guangchang. Immobilizing Taste-Bud Tissues of Pigs to Prepare Bitterness Biosensor [J]. FOOD SCIENCE, 2015, 36(22): 90-94.

Study on Effects of Compound Emulsifiers with Molecule Distilled Monoglyceride on Soft Ice Cream Quality

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments