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

Abstract

This study aimed to find new strategies for enhancing the stability and texture properties of aerated emulsion by combining different animal fats with different ratios. Beef tallow (BT)/ lard (LA) were mixed at different ratios to prepare oil-in-water (O/W) emulsions, with and without aeration. The compatibility, crystallization behavior, stability, and rheology in both O/W and aerated emulsion systems prepared with BT/LA binary blends were further investigated. Larger and inhomogeneous β' and β crystal mixtures appeared as the BT ratio increased. Monotectic or eutectic interaction was displayed according to different BT/LA ratios, solid fat content (SFC) and temperatures. O/W emulsion prepared with BT/LA binary showed higher apparent viscosity with larger fat globules distributed as the BT ratio increased. BT had higher SFC at any given temperature and the fat globule aggregation extent was higher. Partial coalescence occurred as the LA ratio increased when SFC < 35 %. Higher foam firmness of the aerated emulsion was achieved by BT/LA binary with higher BT ratios. As a result, combining BT and LA with different ratios achieved higher emulsion stability and foam properties. This study provides a novel insight into the application of different animal fats and the improvement of high-quality whippable products.

Keywords: Aeration; Beef tallow; Crystallization; Emulsion; Foam properties; Lard.