Shear-induced fat particle structure variation and the stability of food emulsions: Ⅱ. Effects of surfactants, protein, and fat substitutes

摘要

The shear-induced fat particle structure variation and stability of food emulsions were investigated by the back-light scattering technique. The effects of surfactants ( including water-soluble and oil-soluble surfactants ), protein, and fat substitutes on the fat particle packing structure and stability of food emulsions were studied. It was found that protein plays a very important role on the food emulsion stability under shear stress by the formation of an adsorption layer on the surface of fat particles and microlayering of protein submicelles around fat particles. The addition of a fat substitute into low-fat food emulsions decreases the fat particle packing structure due to the irregular shape and large size of the fat substitute particles.