Effect of composition of emulsifier blends on aerated emulsions: Stability, thermodynamic, interfacial behavior and aeration properties

Abstract

In this study, we investigated the effect of emulsifier blends with different structures and lipophilic-hydrophilic balance (HLB) on the interfacial composition and crystallization behavior, as well as on the aeration properties of emulsions. The droplet size, physical stability, rheological properties, and partial aggregation rate of the quiescent emulsions were determined. Further, the interfacial protein content, interfacial tension, interfacial rheological properties, and thermodynamic properties were analyzed, and the aeration and texture of the foams were recorded. First, there was a significant difference in emulsion droplet size after compounding with glyceryl monostearate (GM) even though sucrose ester S-1570 (SE) and polysorbate 80 (TW) had the same HLB (p < 0.05), but sorbitan monooleate 80 (SP)-TW performed consistently with GM-TW, having the smallest particle size. Secondly, the addition of GM-SE changed the thermodynamic properties and significantly increased the crystallization temperature of fat (15.79 °C), but had no significant effect on the aeration process. In addition, although GM-SE resulted in emulsions with the lowest interfacial tension, the fat globule surface exhibited viscous behavior (E' < E″) and the worst physical stability of the emulsion, while triglycerol monostearate (TMS)-TW balanced the interfacial tension and strength giving good performance in both emulsion stability and aeration characteristics. In general, the design of compounding emulsifiers should pay more attention to the structural of the emulsifier. These results provide an interesting point of departure for further development of compounding emulsifiers for different needs.