Abstract:To improve the emulsion stability and quality of compound bone broths, a sucrose ester was mixed with each of monoglycerides, soy lecithin, and microcrystalline cellulose to produce binary emulsifiers with different hydrophilic- lipophilic balance (HLB) values. The effects of various HLB values on the stability of the compound bone broth emulsions, the underlying causes, and the sensory quality of broth emulsions were studied. The results showed that when the HLB of sucrose ester+monoglyceride was 8, the zeta potential of the emulsion was -34.8 mV, viscosity was 8.91 Pa•s, and the average particle size was D[4,3] (1 496 nm). When the HLB value of sucrose ester+soybean lecithin was 12, the zeta potential value of the emulsion was (-38 mV), viscosity was 8.94 Pa•s, and average particle size was D[4,3] (725.1 nm). When the HLB value of sucrose ester+microcrystalline cellulose was 10~12, the zeta potential of the emulsion was (-26.3 mV)~(-29.3 mV). All compound bone broth emulsions showed good emulsion stability. The stabilizing effect of the sucrose ester+soy lecithin binary emulsifier on compound bone broth emulsion was superior to that of the remaining two binary emulsifiers, resulting from a significant reduction in the diameter of emulsion droplets (P<0.05), and increases in the surface charge density and emulsion viscosity. These changes ensured a more uniform dispersion of the droplets and they were less likely to agglomerate and float. A substantial synergistic effect was obtained when the sucrose ester was mixed with the monoglyceride or soybean lecithin, but not with microcrystalline cellulose. The mixing ratio of the binary emulsifiers considerably influenced the consistency, color, and acceptability of compound bone broth emulsions, whereas it effect on aroma and taste, which was related to emulsion stability, was relatively diminished.
