Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream

Abstract

Various foods are processed with addition of mono- and diacylglycerol (MAG and DAG) emulsifiers to adjust techno-functional properties. Exposure to and application of high temperatures during production, processing and transport of these emulsifiers can induce compositional changes and thereby affect techno-functional properties. Emulsifiers were stored above their respective melting point and their chemical composition was determined by high-performance thin-layer chromatography–fluorescence detection. Storage for 8 weeks decreased the MAG content of a saturated MAG by about 36% by transesterification into 1,3-DAG, while a rearrangement of 1,2- into 1,3-DAG was observed for a saturated MAG/DAG emulsifier. Emulsifiers were applied to aerosol whipping cream, and viscosity, particle size, overrun, foam firmness and drainage were determined. The increasing 1,3-DAG content of the saturated MAG emulsifier was found to increase the drainage of aerosol whipping cream from 15% to 50%.