Abstract
Ice cream yog ib qho thermodynamically tsis ruaj tsis khov khoom noj system. Thaum lub sijhawm ua haujlwm, khaws cia, kev thauj mus los, thiab kev muag khoom, qhov kub thiab txias hloov pauv ua rau cov dej khov siv lead ua recrystallization, ua kom siv lead ua loj loj thiab ua rau kev ntxhib los mos thiab saj tsis zoo. Txawm hais tias emulsifiers feem ntau ntxiv ntawm tsuas yog 0.1% -0.4% hauv dej khov, lawv ua lub luag haujlwm tseem ceeb hauv inhibiting ice crystal tsim thiab txhim kho cov khoom zoo. Daim ntawv no tau piav qhia txog cov txheej txheem kev tshawb fawb los ntawm cov emulsifiers tiv thaiv cov dej khov siv lead ua, thiab ua qhov kev sib piv ntawm ntau yam siv emulsifiers xws li molecular distilled monoglycerides, sucrose esters, Tween 80, thiab sorbitan esters, nthuav qhia lawv cov txiaj ntsig zoo thiab cov kev txwv.
Taw qhia
Cov dej khov nab kuab nyiam los ntawm cov neeg siv khoom rau nws cov khoom noj khoom haus nplua nuj thiab saj tshwj xeeb, tab sis nws cov thermodynamically tsis ruaj tsis khov xwm muaj teeb meem thaum ua thiab khaws cia. Thaum cov ice cream mix formulation thiab freezing mechanical processing conditions yog ib qho tseem ceeb hauv kev tsim cov ice cream qab, qhov ua tau zoo ntawm emulsifiers kuj tseem ceeb heev. Emulsifiers tsis yog tsuas yog txhim kho cov rog dispersion, txhawb kev sib koom ua ke ntawm huab cua, thiab txhim kho foaming peev xwm, tab sis tseem ceeb tshaj, lawvtiv thaiv thiab tswj kev tsim cov dej khov ntxhib, txhim kho ice cream qhov kub thiab txias stability. Kab lus no yuav tshawb txog qhov tob npaum li cas emulsifiers ua tiav txoj haujlwm no thiab sib piv qhov kev ua tau zoo ntawm cov emulsifiers sib txawv.
Kev tshawb fawb Mechanisms ntawm Emulsifiers hauv Kev Tiv Thaiv Ice Crystal Tsim
Kev tiv thaiv ntawm cov dej khov siv lead ua los ntawm emulsifiers tsis ua tiav los ntawm ib txoj hauv kev tab sis dhau los ntawm ntau - theem physicochemical kev sib cuam tshuam. Raws li cov kev tshawb fawb uas twb muaj lawm, cov txheej txheem tseem ceeb tuaj yeem ua tiav hauv plaub yam hauv qab no:
1 Txhawb nqa ib nrab coalescence ntawm rog los ua kom ruaj khov peb-Dimensional Network
Lub luag haujlwm tshwj xeeb tshaj plaws ntawm emulsifiers hauv dej khov yog txhawb "ib nrab coalescence" ntawm cov rog. Thaum lub sijhawm khov, cov emulsifiers tuaj yeem hloov pauv qee cov proteins adsorbed ntawm cov roj globule, txo qhov kev ruaj ntseg ntawm cov roj globules. Qhov no ua rau kom tsim nyog agglomeration thiab coalescence ntawm cov rog globules nyob rau hauv txhua yam agitation, tsim ib tug peb -siv network qauv. Cov qauv network no dhau los ua "skeleton" ntawm ice cream, muaj peev xwm ntawm:
- Lub cev thaiv kev tsiv teb tsaws dej: Lub zog ruaj khov network ntxiab dej tsis khov hauv thaj chaw microscopic, txwv tsis pub dej molecule txav, yog li inhibiting ice crystal kev loj hlob thiab recrystallization.
- Stabilizing npuas qauv: Cov roj network encapsulates npuas, tiv thaiv npuas coalescence los yog khiav, ua ice cream texture finer thiab ntau uniform.
Kev tshawb fawb tau lees paub tias cov dej khov sib xyaw tsis muaj emulsifiers, tom qab khov, tswj cov roj zoo dispersion yam tsis muaj kev sib koom ua ke; thaum ntxiv 0.15% molecular distilled monoglycerides ua rau cov rog rog mus rau agglomerate thiab tsim ib lub network qauv, ua lub ice cream molecular thiab stabilizing npuas.
2 Txo kev sib tshuam ntawm kev sib tshuam, txhim kho kev faib dej
Raws li surfactants, emulsifiers txo qhov kev sib tshuam ntawm cov roj - dej thiab huab cua - dej cuam tshuam. Qhov no coj ob qho txiaj ntsig:
- Txhawb kom nplua rog dispersion: Emulsifiers ua kom muaj roj ntau dua thiab sib npaug ntau dua, txhim kho emulsion stability.
- Muaj feem xyuam rau kev faib dej tsis khov: Kev sib cuam tshuam ntawm emulsifiers thiab cov protein hloov pauv cov khoom sib txuas, cuam tshuam ncaj qha rau cov dej molecule kev npaj thiab tus cwj pwm tsiv teb tsaws.
3 Interacting nrog Proteins, Strengthening Interfacial Zaj duab xis
Emulsifiers tuaj yeem cuam tshuam nrog cov proteins (tshwj xeeb tshaj yog cov kua mis protein) los tsim cov complexes adsorbed ntawm cov roj globule. Cov zaj duab xis interfacial composite no muaj lub zog zoo tshaj plaws thiab elasticity, muaj peev xwm ntawm:
- Zoo dua encapsulating rog globules
- Ua kom muaj kev ncaj ncees ntawm lub ntsej muag thaum lub sijhawm kub hloov pauv
- Inhibiting heterogeneous nucleation ntawm ice crystals ntawm interfaces
4 Regulating Ice Crystal Growth Kinetics
Lub xub ntiag ntawm emulsifiers tuaj yeem cuam tshuam ncaj qha rau cov dej khov siv lead ua kev loj hlob tus cwj pwm. Los ntawm adsorbing ntawm cov dej khov siv lead ua los yog cuam tshuam cov txheej txheem hloov pauv ntawm cov dej khov siv lead ua kev loj hlob, qee yam emulsifiers tuaj yeem:
- Txo cov dej khov siv lead ua loj hlob
- Hloov cov dej khov siv lead ua morphology, ua rau lawv zoo dua thiab zoo ib yam
- Inhibit Ostwald ripening thaum lub sij hawm recrystallization
Kev sib piv ntawm ntau yam emulsifiers
Ntau hom emulsifiers nthuav tawm cov yam ntxwv sib txawv hauv inhibiting ice crystal tsim thiab txhim kho ice cream zoo vim qhov sib txawv ntawm cov qauv molecular, hydrophilic -lipophilic balance (HLB) qhov tseem ceeb, thiab cov txheej txheem ntawm kev ua. Tshooj lus no muab cov ncauj lus kom ntxaws sib piv ntawm ntau cov khoom siv emulsifiers.
Kev sib piv ntawm Common Ice Cream Emulsifiers
| Hom emulsifier | HLB Value | Main Functional Yam ntxwv | Qhov zoo | Kev txwv | Optimal Ntxiv Qib |
|---|---|---|---|---|---|
| Molecular Distilled Monoglycerides | 3.8-4.5 | Muaj zog lipophilicity, muaj txiaj ntsig tseem ceeb hauv kev txhawb cov rog ib nrab coalescence | High overrun, zoo yaj kuj, ruaj khov network qauv | Ntxiv qib optimization xav tau thaum siv ib leeg | 0.15%-0.4% |
| Hydrophilic Monoglycerides | 10.5 | Txhim kho hydrophilicity, tuaj yeem kho cov khoom hardness | Qhov zoo tshaj plaws yaj tsis kam ntawm 0.4% | Qhov tseem ceeb nce hardness ntawm 0.4%, yuav tsum tau tswj kom meej | Nyob ib ncig ntawm 0.4% |
| Polyglycerol Monoglycerides | 7.2 | Nruab nrab hydrophilic-lipophilic zog, zoo sib npaug | Txhawb melt resistance ntawm feem ntau cov ntsiab lus ntxiv | Txo yaj tsis kam ntawm 0.4% | Tsis txhob 0.4% rhiab taw tes |
| Sucrose Ester-13 | 13 | Muaj zog hydrophilicity, zoo emulsion stability | Txhawb melt resistance ntawm feem ntau cov ntsiab lus ntxiv | Txo yaj tsis kam ntawm 0.4% | Tsis txhob 0.4% rhiab taw tes |
| Sucrose Ester -S1170 | 11 | Raws li hydrophilic, stability sib txawv nrog ntau npaum li cas | Qhov zoo tshaj plaws emulsion stability ntawm 0.8% | Qhov tseem ceeb stability variation ntawm 0.6% -1.0% | 0.8% zoo |
| Twee 80 | 15 | Muaj zog hydrophilicity, roj siab - dej interfacial kev ua si | Muaj zog emulsifying muaj peev xwm, stabilizes O / W emulsions | Lower overrun, pluag yaj tsis kam; tej zaum muaj kev txhawj xeeb txog kev noj qab haus huv | Tus nqi tsim nyog |
| Sorbitan Esters (Span 60/80) | 4.3-4.7 | Muaj zog lipophilicity, haum rau W / O systems | Muab cov qauv, ua kom cov khoom sib xws | Cov nyhuv txwv thaum siv ib leeg, feem ntau ua ke nrog Tweens | 0.2%-0.3% |
| Sodium / Calcium Stearoyl Lactylate | 8-10 | Ob leeg emulsifying thiab stabilizing muaj nuj nqi | Dual kev sib cuam tshuam nrog cov protein thiab hmoov txhuv nplej siab, txhim kho kev ntxhib los mos | Cov teebmeem yuav txo qis thaum sib xyaw nrog lwm cov emulsifiers | 0.2%-0.5% |
1 Monoglyceride Series
Monoglycerides (xws li molecular distilled monoglycerides thiab hydrophilic monoglycerides) yog cov feem ntau siv emulsifiers hauv ice cream ntau lawm.
Molecular Distilled Monoglycerides (HLB{0}})muaj zog lipophilicity thiab txhawb nqa ib feem coalescence ntawm cov rog hauv cov dej khov nab kuab, ua kom ruaj khov peb- cov qauv sib txuas. Kev tshawb fawb qhia tau hais tias piv nrog Tween 80, ice cream nrog molecular distilled monoglycerides muaj ntau dua overrun thiab zoo yaj kuj. Lawv cov txheej txheem ntawm kev ua haujlwm suav nrog: thaum lub sijhawm khov, monoglycerides tuaj yeem ua rau cov txheej txheem protein adsorbed ntawm cov roj globule qhov chaw kom yaj, hloov cov roj agglomeration tus cwj pwm.
Hydrophilic Monoglycerides (HLB{0}})nthuav tawm cov yam ntxwv sib txawv. Cov kev tshawb fawb tau pom tias hydrophilic monoglycerides nce ice cream hardness ntawm 0.4% ntxiv, nrog rau qhov zoo tshaj plaws yaj kuj nyob rau theem ntxiv no; nyob rau hauv 0% -0.6% ntau yam, lawv cov nyhuv ntawm yaj kuj sib txawv ntawm cov polyglycerol monoglycerides thiab sucrose ester-13.
2 Sucrose Ester Series
Sucrose esters yog ib chav kawm ntawm nonionic surfactants tsim los ntawm esterification ntawm sucrose thiab fatty acids, nrog HLB qhov tseem ceeb kho tau ntau yam los ntawm kev sib txawv ntawm fatty acid saw ntev thiab qib ntawm esterification.
Sucrose Ester-13 (HLB=13)thiabSucrose Ester -S1170 (HLB=11)yog ob qho tib si hydrophilic emulsifiers. Kev tshawb fawb qhia tias tsuas yog 0.4% ntxiv, sucrose ester-13 thiab polyglycerol monoglycerides txhawb cov yaj tsis kam mus rau qhov sib txawv ntawm lwm cov ntsiab lus ntsuas. Sucrose ester-S1170 qhia tau hais tias muaj kev hloov pauv tseem ceeb hauv emulsion stability nyob rau hauv 0.6% -1.0% ntxiv ntau yam, nrog kev pom kev ruaj ntseg ntawm 0.8%.
Kev tshawb fawb tsis ntev los no tau pom tias sucrose ester S1670 (ntau hydrophilic) txo cov roj ib feem coalescence thiab ua kom cov txheej txheem melting ntawm cov dej khov, sib piv nrog cov teebmeem ntawm lipophilic monoglycerides. Qhov no qhia tau hais tias los ntawm kev xaiv sucrose esters nrog cov txiaj ntsig sib txawv ntawm HLB, lub hardness thiab melting cwj pwm ntawm ice cream tuaj yeem "tsim."
3 Tween 80 thiab Sorbitan Ester Series
Tween 80 (Polysorbate 80, HLB=15) thiab Sorbitan esters (Span, HLB≈4-5) yog lwm cov khoom siv emulsifier.
Twee 80yog ib tug muaj zog hydrophilic emulsifier uas zoo stabilizes roj-hauv- dej emulsions. Hauv cov dej khov nab kuab, nws txhawb kev sib cais ntawm cov rog, tiv thaiv cov khoom los ntawm kev tsim "buttery" kev ntxhib los mos. Txawm li cas los xij, piv nrog monoglycerides, Tween 80 ua rau qis qis dua thiab ua rau lub cev tsis zoo. Tsis tas li ntawd, kev tshawb fawb tsis ntev los no tau ua rau muaj kev txhawj xeeb txog Tween 80's cuam tshuam rau lub plab noj qab haus huv; raws li daim ntawv lo huv si, qee cov tuam txhab lag luam nyiam txo nws txoj kev siv.
Sorbitan esters(xws li Span 60, Span 80) yog cov lipophilic emulsifiers tsim nyog rau cov dej - hauv - roj systems. Hauv cov dej khov, lawv muab cov qauv thiab ua kom cov khoom sib xws. Txawm li cas los xij, hauv kev siv tswv yim, sorbitan esters feem ntau ua ke nrog Tweens kom sib npaug hydrophilic -lipophilic zog thiab ua tiav cov khoom lag luam zoo dua. Span 60 ua ke nrog Tween 60 yog ib qho classic compounding khub.
4 Kev Tshawb Fawb Tsis ntev los no: Kev Siv Diacylglycerols
Ib txoj kev tshawb fawb tsis ntev los no tau luam tawm xyoo 2024 tau tshawb nrhiav cov peev txheej ntawm lauric acid -nplua nuj diacylglycerols ua lipid cov ntaub ntawv rau ice cream. Txoj kev tshawb no pom tias diacylglycerols npaj los ntawm cov txiv maj phaub roj thiab xibtes kernel stearin nthuav tawm cov rog zoo heev crystallization network tsim muaj peev xwm, nrog hardness ntau dua 1.4 npaug ntau dua li cov roj thiab cov rog. Txoj kev tshawb fawb ntxiv tau tshawb xyuas qhov cuam tshuam ntawm glycerin monostearate, sucrose ester S1170, thiab S1670 ntawm kev ua haujlwm ntawm diacylglycerol ice cream:
- Lipophilic monoglycerides: Txhawb nqa interfacial nucleation, nce ib feem coalescence℃thiab emulsion rigidity
- S1670 (hydrophilic sucrose ester): Txo ib nrab coalescence, ceev melting txheej txheem
Qhov kev tshawb fawb no muab cov khoom siv lipid tshiab rau kev tsim cov yaj- cov kua nplaum uas tiv taus nrog cov tawv tawv thiab cov cwj pwm yaj.
Synergistic Effects thiab Compounding Strategies ntawm Emulsifiers
1 Qhov tseem ceeb ntawm kev sib xyaw
Hauv kev siv tswv yim, ib qho emulsifier feem ntau tsis tuaj yeem ua tau raws li txhua qhov kev xav tau ib txhij. Compounding sib txawv emulsifiers tuaj yeem tsim cov teebmeem kev sib koom ua ke, ua tiav cov txiaj ntsig zoo dua li siv ib leeg emulsifier ib leeg. Qhov zoo ntawm compounding muaj xws li:
- Precise HLB value control: Los ntawm kev sib xyaw siab -HLB thiab qis-HLB emulsifiers hauv kev faib ua feem, qhov zoo tshaj HLB tus nqi xav tau rau lub hom phiaj roj theem tuaj yeem ua tiav
- Ntxiv ntau-mechanism teebmeem: Cov emulsifiers sib txawv muaj lub zog muaj zog hauv kev txhawb cov rog coalescence, stabilizing npuas, thiab cuam tshuam rau kev loj hlob ntawm ice crystal.
- Tus nqi optimization: Kev sib xyaw tsim nyog tuaj yeem txo cov nqi tag nrho thaum ua kom muaj txiaj ntsig zoo
2 Classic Compounding kev sib xyaw ua ke
Monoglycerides ua ke nrog Sucrose Esters: Monoglycerides (low HLB) txhawb cov rog ib nrab coalescence los tsim cov qauv network; sucrose esters (high HLB) muab emulsion stability thiab txhim kho dej tis. Lawv kev sib xyaw ua ke tuaj yeem ua kom zoo dua cov rog network thiab aqueous theem stability.
Sorbitan Esters ua ke nrog Tweens: Qhov no yog ib qho classic emulsifier khub. Span 60 (HLB qis) sib xyaw nrog Tween 60 (HLB siab) hauv qhov sib txawv ntawm qhov sib txawv tuaj yeem npog ntau yam ntawm HLB qhov tseem ceeb, hloov mus rau qhov sib txawv ntawm cov roj theem. Hauv cov dej khov, qhov sib xyaw ua ke sib npaug ntawm cov khoom sib xws thiab emulsion stability.
Monoglycerides ua ke nrog Carrageenan / Guar Gum: Compounding emulsifiers nrog stabilizers yog qhov tseem ceeb sib npaug. Kev tshawb fawb qhia tau hais tias nrog monoglycerides ua emulsifier, ua ke nrog carrageenan thiab guar gum (tag nrho cov stabilizer ntxiv 0.25%, carrageenan: guar gum=1: 1.5), ice cream mix viscosity ncav cuag 1036.5 cp, nrog cov qhab nia siab tshaj plaws.
3 Kev ua kom zoo ntawm Cov Qib Ntxiv
Kev tshawb fawb qhia tias qhov cuam tshuam ntawm emulsifiers ntawm ice cream zoo tsis yog linear. Noj monoglycerides ua piv txwv, lawv pom qhov zoo tshaj plaws yaj tsis kam ntawm 0.4% ntxiv. Sucrose ester-S1170 qhia qhov zoo tshaj plaws emulsion stability ntawm 0.8%. Qhov no qhia tias cov kws tsim qauv yuav tsum tau txiav txim siab qib siab ntxiv los ntawm kev sim rau cov khoom tshwj xeeb thiab cov kev siv.
Xaus thiab Outlook
Emulsifiers zoo tiv thaiv kev tsim cov dej khov ntxhib thiab ua kom lub ntsej muag zoo nkauj, du ntawm cov dej khov los ntawm ntau lub tswv yim: txhawb cov rog ib nrab coalescence los ua peb -cov qauv sib txuas, txo cov kev sib tshuam sib txuas los txhim kho cov dej xa tawm, cuam tshuam nrog cov protein kom ntxiv dag zog rau cov yeeb yaj kiab hauv lub ntsej muag, thiab tswj cov ices crystal kev loj hlob.
Cov emulsifiers sib txawv muaj qhov sib txawv ntawm kev ua haujlwm hauv inhibiting ice crystal tsim thiab txhim kho ice cream zoo vim qhov sib txawv ntawm HLB qhov tseem ceeb thiab cov qauv molecular:
- Molecular distilled monoglycerides(HLB=3.8) excel in promoting fat network formation, improving overrun and melt resistance
- Sucrose ester seriestuaj yeem "tailor" ice cream hardness thiab melting cwj pwm los ntawm kev xaiv cov khoom nrog txawv HLB qhov tseem ceeb
- Twee 80(HLB=15) muaj zog emulsifying muaj peev xwm tab sis qis dua overrun thiab yaj kuj piv rau monoglycerides
- Sorbitan esters(HLB≈4-5) feem ntau ua ke nrog Tweens kom sib npaug ntawm cov khoom lag luam
Saib rau pem hauv ntej, nrog rau cov neeg siv khoom xav tau ntau ntxiv rau cov khoom huv huv - cov ntawv cim npe, txhim kho ntuj tsim - qhov chaw, siab - emulsifiers tau dhau los ua qhov kev tshawb fawb hotspot. Lub caij no, kev ua tiav cov txiaj ntsig zoo ntawm emulsifiers los ntawm kev siv thev naus laus zis thiab kev ua kom zoo ntawm cov qib ntxiv yuav nyob twj ywm ib qho tseem ceeb rau kev txhim kho ice cream.
