Pengkai Xie,Mingcui Huang,Jia Liu,Abdelaziz Elbarbary,Qingzhe Jin,Xingguo Wang,Jun Jin
Poor whipping capabilities of anhydrous milkfat based aerated emulsions pose a fresh challenge to food industrial production, limiting their potential applications in tea drinks, coffee, cakes, and desserts. In this study, the effects of high melting- and low melting-Spans on whipping compatibilities of the aerated emulsions were investigated from view of fat crystal-membrane interactions. With an increase in Spans concentration, there was a corresponding decrease in both fat globule size and interfacial protein. However, in comparison with low melting-Span 20 and Span 80, Span 40 and Span 60 with higher melting points have been found to improve anhydrous milkfat crystal matrix in terms of dense (D f > 1.8) and spot-like crystals (5–10 μm). The interfacial film strength was reduced in this case as both long chain-saturated Spans competitively absorb at the membrane, and elasticity-dominant interfacial membrane was further obtained as their crystallization effects. Occurrence and development of partial coalescence of fat globules (>80% at more than 0.5% addition) were therefore promoted with such fat crystal-membrane interactions during whipping, contributing to a significant improvement in whipping capabilities and heat-stable stabilities of foam structures. A mechanism on the effects of Spans on improving whipping capabilities of aerated emulsions was therefore proposed based on the fat crystal-membrane interactions, which will provide guidance to produce high-quality whipped structures for aerated emulsions.
Interfacial properties significantly influence emulsifying and foaming stability. We here explore the interfacial behavior of egg yolk granules (EYGs) combined with various Span emulsifiers (Span 20, 40, 60, 80) to assess their solution properties, interface dynamics, and effects on emulsifying and foaming stability. The results unveiled that as the Span concentration increased, particle size decreased from 7028 to 1200 nm, absolute zeta potential increased from 4.86 to 9.26 mv, and the structure became increasingly loosened. This loose structure of EYGs-Span complexes resulted in reduced interfacial tension (γ), higher adsorption rate (Kd), and improved interfacial composite modulus (E) compared with native EYGs. These effects were more pronounced with shorter hydrophobic chain Spans but diminished with longer chain lengths. Enhanced interfacial properties contributed to better emulsification and foaming stability, with EYGs-Span complexes displaying increased emulsifying ability and stability compared with natural EYGs. Emulsifying and foaming stability improved in the order of Span 20 > Span 40 > Span 60 > Span 80 as the Span concentration increased. The correlation analysis (p> 0.05) indicated that emulsifying stability was positively associated with interfacial composite modulus and negatively correlated with particle size. Consequently, EYGs-Span composites demonstrate considerable potential for use as effective emulsifiers in food industry applications.
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