Cultured buttermilk is skim milk fermented by a mixture of mesophilic lactic acid bacteria. It has a mild acidic taste with an aromatic didcetyl flavour and a smooth viscous texture Sweet cream buttermilk contains a large fraction of fat globule membrane components comprised predominantly of phospholipids and proteins.
This high fraction of phospholipids and protein provides enhanced emulsifying properties, improved whipping properties 23 results in more air being whipped into the mix , and an increased water-holding capacity 24 important for texture.
The composition of cultured buttermilk differs from that of sweet cream buttermilk. It contains no, or hardly any, proteins and phospholipids derived from the milk fat globule membrane Cultured buttermilk does not, therefore, have the same functional properties as sweet cream buttermilk.
Sweet cream buttermilk and sweet cream buttermilk powder can be used as a substitute for milk and skim milk powder, especially in ice cream made without added emulsifiers or low in fat, to improve texture, appearance and colour, and whippability, prolong shelf-life, reduce meltdown rates, and contribute richness of flavour. Szkolnicka et al 25 investigated the quality characteristics of ice cream made using sweet and cultured buttermilk.
Three kinds of ice cream were prepared: 1. The researchers found that the ice cream made with sweet cream buttermilk and sweet cream buttermilk powder had a higher air content overrun El-Kholy et al. Emulsifiers are used in ice cream to produce a drier ice cream with smoother body and texture, to increase the resistance to rapid meltdown during consumption, and to increase the resistance to shrinkage during storage.
Emulsifiers are not needed in ice cream to emulsify the mix i. Partial coalescence has a significant influence on dryness, smooth and creamy mouthfeel, resistance to shrinkage during storage, and resistance to meltdown during consumption. The most commonly used synthetic emulsifiers in ice cream are mono- and diglycerides and polysorbate Research has found that distilled unsaturated monoglycerides at the optimum dosage of 0.
The most commonly used natural emulsifiers are egg yolk and sweet cream buttermilk. Sweet cream buttermilk and sweet cream buttermilk powder can be used to replace milk and skim milk powder, respectively, especially in low fat formulations, to improve texture, appearance and colour, and whippability, prolong shelf-life, reduce meltdown rates, and contribute richness of flavour.
Goff, H. Ice Cream. New York: Springer. McClements, D. Food Emulsions Principles, Practices, and Techniques. Florida: CRC Press. Barfod, N. Effect of emulsifiers on protein-fat interaction in ice cream mix during aging I. Quantitative analyses. Fat Science Technology. Action of emulsifiers in promoting fat destabilization during the manufacture of ice cream.
Journal of Dairy Science , 72, 18— Berger, K. Ice cream. In: K. Larsson and S. Friberg eds. Food Emulsions. Lin, P. Mechanism of emulsifier action in an ice cream system. Journal of Food Science. Amador, J. Journal of Food Science , 82, 8. King, B. Sensory profiling of vanilla ice cream: Flavour and base interactions. Lebensm Wiss Technol, —6. Hasenhuetti, G. Food Emulsifiers and Their Applications. Cham: Springer. Moonen, H. Mono- and Diglycerides. In: V. Emulsifiers in Food Technology.
Wiley Blackwell. The emulsifier effect. Dairy Industries International, 66, 32— Belle, S. The new dietary fats in health and disease. Journal of American Dietetic Association , 3, Golding, M. Interfacial phenomena in structured foods. Pages 94— Food materials science and engineering. Pelan, B. The stability of aerated milk protein emulsions in the presence of small molecule surfactants.
Journal of Dairy Science, 80, — Zeng, F. Application of enzymatic synthesised glycerol monooleate in the manufacture of low fat ice cream. Journal of Food Biochemistry , 36, Safety of emulsifiers is carefully regulated and tested by the U. Food and Drug Administration. Additives are never given permanent approval.
The FDA continually reviews the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn. Earlier in , the FDA reviewed and confirmed the safety of carrageenan, an emulsifier whose safety has been questioned. Most concerns about food additives target synthetic ingredients that are added to foods.
As little as 0. There are two types of emulsifiers used in bread: dough strengtheners e. Dough-strengthening agents make the dough stronger and result in bread with an improved texture and volume. Dough-softening agents allow obtaining a softer crumb structure and increased shelf-life. Chocolate All chocolate products contain 0. These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc.
If the chocolate has been stored at too high temperatures, its surface may appear dull or white. Sorbitan tristearate E can delay the development of bloom. Fresh bread is soft, but it becomes elastic and hardens over time. Starch particles consist of spherical shaped amylopectine and amylose. Raw starch called beta-starch is insoluble in water. But when heated to a certain temperature, the starch absorbs water and changes into the crystalline form of alpha-starch.
Amylose gets hard easily with cooling and amylopectin becomes hard gradually with time. The immediate hardening of bread by cooling is mainly due to the change of amylose.
Amylose changes to a helix structure, a kind of spiral structure by heating. If monoglycerides are introduced, they can be anchored into the helix structure.
Since the anchoring does not change even after cooling, softness is maintained. This function is also utilized for instant mashed potatoes, noodles and rice. Wheat flour contains protein called gluten which takes the shape of a mesh-like structured when mixed with water. This wheat flour and water based dough is filled with carbon dioxide produced by fermentation and steam generated during baking, which produces raised bread.
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