| With whipping aerobic emulsion as object, the effects of emulsifier HLB values （3.8-15.0）on physical stability, rheology and microstructure of palm oil-based emulsion were examined by Turbiscan, rheometer, dynamic laser light scattering and microscope. The results showed that the emulsion had high thermal stability in the HLB value range of 3.8-10.0. As HLB value increased, the thermal stability of the emulsion decreased, and the particles seriously aggregated. In low HLB value range (3.8-10.0), with HLB value increasing, whipping aerobic time of the emulsion and the product foaming rate increased,while the hardness unchanged. When the HLB value was 10.0, the whipping foaming rate of emulsion was the highest,reaching 3.17. When the HLB value was 12.0-15.0, the whipping aerobic time shortened significantly, which showed that the accumulation of fat in the emulsion was more likely to occur, the hardness of the obtained sample increased, and the stability of the sample significantly decreased with the extension of time. As a result, the optimal emulsifier HLB value was determined as 10.0. |
