|
Sugar esters with high HLB values interact with milk protein, increase stability in its aqueous solution, and prevent its thermal denaturation. In various foods containing milk protein, sugar esters will prevent sedimentation caused by thermal denaturation.
As is shown in Table1, sugar esters with high HLB values (higher than 13) inhibited the precipitation.
<Table1>
| Effect of HLB values of sugar esters against the precipitation of proteins in heated citric acid drinks.
|
| HLB of sugar ester |
Precipitation |
Control
3.0
7.0
10.0
13.0
17.0 |
++
++
++
+
-
- |
| ++ | : | Much precipitation was observed. |
| + | : | Precipitation was observed. |
| - | : | No precipitation was observed. |
1000g of sucrose was dissolved in 1500g of skim milk and divided into ten portions (250g each). After addition of sugar esters with different HLB values to each of them and adjustment of pH at 3 or 4 with citric acid, they were pasteurized by 3 min. heating at 95 and the precipitation was observed.
|
Thus sugar esters can prevent browning of sterilized retort white sauce.(Table2)
<Table2>
|
Effect of sugar esters on the browning of sterilized retort white sauce.
|
| Control | Dosage |
Browning
Burning smell
L value
a value
b value |
Remarkable
Yes
69.5
5.3
25.0 |
Slight
none
72.5
5.4
24.5 |
|
0.5% of S-1670 was added to white sauce (flour:4%, butter:4%, condensed milk:86%, white wine:6%) and packed and sealed in an aluminum pouch, and sterilized for 20 min.at 120.
|
|
