2010•Science and Technology of Food IndustryRequires access
Application of the golden section in choosing the dose of the emulsifiers for soybean protein flour in ice cream
Jialu Fan, Lianzhou Jiang, Juanjuan Tian, Lou Wei, Shan Gao, Zhe Wang
Open publisher page 1 citations
Abstract
Emulsification capacities of different emulsifiers for soybean protein flour in ice cream were measured by ultraviolet spectrophotometer.The results indicated that the emulsifying capacities of monoglyceride and sucrose ester were higher than others in six different emulsifiers,were 52.05 and 49.34 respectively.Then the golden section method was used to determine the optimal dosage of single emulsifier:the optimal dosage of monoglyceride was 0.1854%,the emulsifying capacity was 48.95.The optimal dosage of sucrose ester was 0.0972%,and the emulsifying capacity was 47.13.About mixed emulsifiers,the optimal mix ratio of monoglyceride and sucrose ester was 10.6:9.4,the emulsifying capacity was up to 52.67.The study verified that the golden section method suited for the optimization of dosage of emulsifiers,simplified the test and made the data more accurate and representative,also broaden the application scope.