Microstructure of ?-crystalline emulsifiers and their influence on air incorporation in cake batter

Richardson, G. (author)

Faldt, P. (author)

Hermansson, Ann-Marie (author): RISE,SIK – Institutet för livsmedel och bioteknik

(creator_code:org_t)

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Abstract Subject headings

The microstructure of ?-gel and ?-crystalline emulsifiers and their effects on cake batter foam have been studied with polarized light microscopy, confocal laser scanning microscopy (CLSM) and image analysis, freeze-etching, and transmission electron microscopy (TEM). The emulsifiers Colco and Aroplus, which are commercial ?-gels, and the monoglyceride Dimodan P in its ?-gel and ?-crystalline forms were added to the batter in concentrations of 0.8, 2.0, 3.1, and 4.2%. Dimodan P ?-gel was also prepared with three NaCl concentrations (0.05, 0.67, and 1.35%c). The distribution of air in the foam was evaluated with density measurements and with image analysis of bubbles in optically sectioned batter. In the cake batter, all the ?-gel emulsifiers decreased the density, thereby increasing the incorporation of air, more than the ?-crystalline emulsifier, which did not have any effect on the density. There were noticeable differences in microstructure between the different ?-crystalline emulsifiers. Large, regular ?-structures seemed to increase the batter volume and interfacial area more than smaller aggregates. Adding salt in the emulsifier gel changed the structure, probably into ?-lamellar liposomes, which impaired the aerating effect at lower concentrations.

By the author/editor: Richardson, G.; Langton, Maud; Faldt, P.; Hermansson, Ann- ...

About the subject

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

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