The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics | Aplicación de aceite de diacilglicerol de alta pureza en crema batida: su efecto en las propiedades de emulsión y las características del batido
2019
Liu, Ning | Cui, Junjie | Li, Guanghui | Li, Daoming | Chang, Dawei | Li, Cheng | Chen, Xuefeng
The objective of this work was to examine the application of high purity diacylglycerol (DAG) oil in whipped cream as a partial substitute of hydrogenated palm kernel oil (HPKO). The DAG-enriched oil, with a purity of 94.50 wt%, was prepared via the enzymatic glycerolysis of palm oil/peanut oil blend and followed by molecular distillation. The substitute levels of 0, 10%, 20%, 30% and 40% (w/w) DAG for HPKO were employed, and the effects of DAG on emulsion properties, whipping characteristics and sensory quality were investigated. The result showed DAG oil promoted partial coalescence of fat globules in emulsion. As 0–20% DAG was involved in the emulsion, the average particle size (d₃,₂), surface protein concentration (SPC), partial coalescence of fat and overrun increased during whipping. The results of textural characteristics and sensory evaluation showed that 10-30% DAG substitute for HPKO would be successfully applied in whipped cream.
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