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    Effect of emulsifier HLB on aerated emulsions: Stability, interfacial behavior, and aeration properties

    Year: 2023

    Journal: Journal of Food Engineering, Volume 351, 2023-08-01, page 111505

    Authors: Yan, Guosen; Wang, Shiran; Li, Yang; He, Luqian; Li, Yan; Zhang, Liebing

    Keywords: Interfacial properties; Aerated emulsion; Emulsifiers; Hydrophilic-lipophilic balance

    This study investigated the effect of the interfacial behavior of emulsifiers with different hydrophilic-lipophilic balance (HLB 3.8–15) values on the quality of reconstituted dairy cream (RDC). The results showed that the size and viscosity of the emulsion decreased by 29.69% and 31.44%, respectively, at HLB 15, and the ζ-potential increased by 20.49% at HLB 12.2, while the instability index declined at HLB 9.4, followed by an increase. Furthermore, the interfacial protein content also decreased with the increase of HLB, while the interfacial tension decreased to a minimum at HLB 10.5 (0.77 mN/m) and then increased. Similarly, the interfacial viscoelasticity shifted at HLB 10, while the RDC overrun reached 165.05% at HLB 12.2. These results enhance the understanding of the HLB impact on the interfacial behavior of emulsifiers and the relationship with RDC quality while providing guidance for selecting and developing compound emulsifiers for aerated emulsions.
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