Relationship between Emulsifying and Interfacial Properties of Nonionic Emulsifiers and Their Application to Gluten-free Cakes
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Abstract:
In order to use nonionic emulsifiers to improve the poor structure of gluten-free cakes and other problems. In this paper, the properties of interfacial mechanics, kinetics and rheology of four nonionic emulsifiers, namely, Tween 80 (polyoxyethylene sorbitan monooleate, TW80/T), sucrose fatty acid esters (SE/S), propylene glycol fatty acid esters (PGMS/P), and lactic and fatty acid esters of glycerol (LACTEM/L), both singly and after compounding were investigated, to determine the correlation between the interfacial properties and the emulsification activity and stability, and meanwhile, the effect of the compounded emulsifiers on the quality of gluten-free cake was investigated. The results showed that the interfacial pressures of single emulsifiers, except SE, reached the maximum value (13 mN/m) at 0.1% mass concentration, and the emulsification activity was best at 0.1% mass concentration (75.46~109 m2/g). The composite systems SPL+0.01% T, TPL+0.1% S, TSL+0.1% P, and TSP+0.3% L (mass fraction) reached the maximum interfacial composite expansion modulus at the oil-water interface (8.65, 8.31, 6.65, and 11.69 mN/m), and the composite emulsifiers had the best emulsification stability under this condition (83.57%~99.87%), the interfacial composite swelling modulus was positively correlated with the emulsification stability (P<0.01). The addition of the complex emulsifier increased the specific volume of the cake by 1.13~1.66 mL/g, the elasticity increased significantly to 0.97~0.99, and the hardness decreased by 89.66 g. Therefore, the complex emulsifier can improve the quality of the glutenfree cake, and a theoretical basis for the development of the application of the complex emulsifier is provided in this study.
