Abstract Various foods are processed with addition of mono- and diacylglycerol (MAG and DAG) emulsifiers to adjust techno-functional properties. Exposure to and application of high temperatures during production, processing and transport of these emulsifiers can induce compositional changes and thereby affect techno-functional properties. Emulsifiers were stored above their respective melting point and their chemical composition was determined by high-performance thin-layer chromatography–fluorescence detection. Storage for 8 weeks decreased the MAG content of a saturated MAG by about 36% by transesterification into 1,3-DAG, while a rearrangement of 1,2- into 1,3-DAG was observed for a saturated MAG/DAG emulsifier. Emulsifiers were applied to aerosol whipping cream, and viscosity, particle size, overrun, foam firmness and drainage were determined. The increasing 1,3-DAG content of the saturated MAG emulsifier was found to increase the drainage of aerosol whipping cream from 15% to 50%.

中文翻译：

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高温储存对应用于气溶胶搅打奶油的 E471 食品乳化剂的化学（成分）和技术功能特性的影响

摘要 加工各种食品时添加单酰甘油和二酰甘油（MAG 和 DAG）乳化剂以调整技术功能特性。在这些乳化剂的生产、加工和运输过程中暴露和应用高温会导致成分发生变化，从而影响技术功能特性。乳化剂储存在它们各自的熔点以上，它们的化学成分通过高效薄层色谱-荧光检测来确定。储存 8 周后，通过酯交换反应生成 1,3-DAG，饱和 MAG 的 MAG 含量降低了约 36%，而对于饱和 MAG/DAG 乳化剂，观察到 1,2- 重排为 1,3-DAG。将乳化剂应用于气溶胶搅打奶油，并测定粘度、粒度、膨胀度、泡沫硬度和排水性。