Emulsion Property Analyses of Powdered Oils Used in Milk Tea

doi:10.3969/j.issn. 1673-1689.2022.03.013

Home > Archive>Volume 41, Issue 3, 2022 >. DOI:10.3969/j.issn. 1673-1689.2022.03.013

Emulsion Property Analyses of Powdered Oils Used in Milk Tea
DOI:
                        10.3969/j.issn. 1673-1689.2022.03.013
                    
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Affiliation:(1.Jiahe Food Industry Co., Ltd., Suzhou 215200, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
Clc Number:TS 201.7
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Abstract:

With the rise of milk tea beverage industry, the demand of powdered oils in the ready-to-sell beverage industry has gradually increased. The emulsification of powdered oils is one of the important factors affecting the application of milk tea. Therefore, the commercial typical powdered oil exclusively used in milk tea, i.e., non-dairy creamer (NDC), was studied. The emulsification of NDC was investigated by particle size analysis and microstructure observation, and the emulsion stability was further detected by Tubiscan analyzer. The results showed that NDC-1 and NDC-2 had smaller particle size (0.261 μm and 0.229 μm, respectively) and uniform distribution of emulsion droplets, with good emulsion stability at 60 ℃ (the stability index (TSI24 h) of NDC-1 emulsion was 1.05 at 60 ℃ for 24 h). On this basis, milk tea was prepared using powdered oils. It was found that NDC-1 and NDC-2 milk tea had better texture and smooth taste, which provided a theoretical basis for the application of powdered oils in milk tea.

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LIU Xinrong, WANG Weiqing, LIU Yuanfa, ZHANG Jianwen, XING Zhiqiang. Emulsion Property Analyses of Powdered Oils Used in Milk Tea[J]. Journal of Food Science and Biotechnology,2022,41(3).

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Online: April 19,2022
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