Thermal
transitions and fat droplet stability in ice-cream mixmodel systems |
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Authors: | A Bazmi Perla Relkin |
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Affiliation: | (1) Ecole Nationale Supérieure des Industries Alimentaires, UMR 1211, Laboratoire de Biophysique des Matériaux Alimentaires, Massy, France, 91 744, 1 Avenue des Olympiades |
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Abstract: | We studied thermal transitions and physical stability
of oil-in-water emulsions containing different milk fat compositions, arising
from anhydrous milk fat alone (AMF) or in mixture (2:1 mass ratio) with a
high melting temperature (AMF–HMT) or a low melting temperature (AMF–LMT)
fraction. Changes in thermal transitions in bulk fat and emulsion samples
were monitored by differential scanning calorimetry (DSC) under controlled
cooling and reheating cycles performed between 50 and –45°C (5°C
min–1). Comparison between bulk fat samples
and emulsions indicated similar values of melting completion temperature,
whereas initial temperature of fat crystallization (Tonset)
seemed to be differently affected by storage temperature depending on triacylglycerols
(TAG) composition. After storage at 4°C, Tonset
values were very similar for emulsified and non-emulsified AMF–HMT blend,
whereas they were lower (by approx. 6°C) for emulsions containing AMF
or mixture of AMF–LMT fraction. After storage at –30°C, Tonset values of re-crystallization
were higher in emulsion samples than in bulk fat blends, whatever the TAG
fat composition. Light scattering measurements and fluorescence microscopic
observations indicated differences in fat droplet aggregation-coalescence
under freeze-thaw procedure, depending on emulsion fat composition. It appeared
that under quiescent freezing, emulsion containing AMF–LMT fraction
was much less resistant to fat droplet aggregation-coalescence than emulsions
containing AMF or AMF–HMT fraction. Our results indicated the role of
fat droplet liquid-solid content on emulsion stability. |
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Keywords: | DSC emulsion fat coalescence freezing milk fat solid fat content |
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