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The Effect of the Emulsifiers on Oxidative Stability of the Fat Phase

https://doi.org/10.36107/spfp.2021.189

Abstract

In the production of ice cream the emulsifiers are used for some technical and economic reasons. It is substantiated that as a result of their influence on the stability of the protein-lipid membrane, a targeted partial demulsification of the fat phase occurs. The release of fat and its contact with the introduced oxygen during freezing while production can potentially lead to the oxidation of the fat phase. This is especially negative for ice cream quality indicators with a fat mass fraction of 12-20%. The results of studies in milk fat of 9 industrial samples of ice cream "Plombir" with complex stabilizers, emulsifiers and monostabilizers of hydrolysis products (acid number - AcN) and oxidative damage (anizidine number - AnN) are presented. It is shown that "Plombir" due to its high mass fraction of fat, with an optimum mass fraction of dry skim milk residue (SOMO) of 10% for ice cream, is characterized by the same coating on fat globules. As a result of this, when using emulsifiers as part of stabilization systems, an increase in the demulsification of fat occurs. It is established that the presence of fat in ice cream in a free state leads to deep oxidative damage. The AcN value reached a value of 3.9-11 with the maximum allowable value of 3. A high AnN value was noted in product samples without emulsifiers with a reduced mass fraction of SOMO. AcN was characterized by a range of values of 0.25-0.502. The necessity of taking into account the demulsifying ability of emulsifiers when determining the shelf life of "Plombir" ice cream, as part of stabilization systems, also the duration of storage of fat-containing raw materials prior to use, and compliance with recommendations on the optimal proportion of SOMO in the composition of the product is to be noted. 

About the Authors

Antonina A. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science
Russian Federation


Tatyana V. Shobanova
All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science
Russian Federation


Igor A. Gurskiy
All-Russian Scientific Research Institute of Refrigeration Industry – branch of V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science
Russian Federation


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Review

For citations:


Tvorogova A.A., Shobanova T.V., Gurskiy I.A. The Effect of the Emulsifiers on Oxidative Stability of the Fat Phase. Storage and Processing of Farm Products. 2021;(1). (In Russ.) https://doi.org/10.36107/spfp.2021.189

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ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)