Beef tallow/lard blends in O/W emulsions: Characterization of fat crystals, partial coalescence, rheology, and aeration performance

Yunna Wang, Ruican Wang,Yan Li,Liebing Zhang

Food Research International（2023）

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摘要

•BT/LA blends have changed the emulsion stability and aeration performance.•Different chemical compositions determined the compatibility of BT/LA blends.•Partial coalescence occurred as the LA ratio increased when the SFC < 35 %.•Larger and inhomogeneous β′ and β crystal mixtures appeared as BT ratio increased.•Higher foam firmness was achieved by BT/LA blends with higher BT ratios.

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