【摘要】 冰淇淋这种复杂的搅拌充气胶体系统在制作过程中，需要适度调节脂肪球的失稳以形成特定的结构。小分子乳化剂能够调控脂肪失稳程度，通过吸附在脂肪球表面、减少表面张力，以及与蛋白质争夺水油界面位置发挥作用。同时，小分子乳化剂可以推动脂肪颗粒的分散，或者在油水界面形成保护膜，从而影响脂肪结晶。另外，小分子乳化剂还能作为模板分子，引导脂肪形成各种特定形状，如球形、棒状和片状，并对脂肪晶体的大小和形态进行调节。这一过程会影响到脂肪球的失稳程度，进而改变冰淇淋的质地以及稳定性。文章主要从小分子乳化剂的构造和种类出发，探讨其与脂肪、蛋白质之间的互动关系及在冰淇淋中的作用原理，并分析小分子乳化剂对冰淇淋质地的影响。更多还原

【Abstract】 Ice cream, a complex whipped and aerated colloidal system, requires an appropriate degree of fat globule destabilization during its production to form a specific structure. Small-molecule emulsifiers can regulate the degree of fat destabilization by adsorbing onto the fat globule surface, reducing surface tension, and competing with proteins for positions at the oil-water interface. At the same time, they can promote the dispersion of fat particles or form a protective film at the oil-water interface, thereby influencing fat crystallization. Moreover,small-molecule emulsifiers can act as template molecules, guiding the assembly of fats into various specific shapes, such as spherical, rodlike, and lamellar forms, and adjusting the size and morphology of fat crystals. This process affects the degree of fat globule destabilization,which in turn alters the texture and stability of ice cream. The structure and types of small-molecule emulsifiers were mainly explored, and their interactions with fats and proteins were explored, as well as their mechanism of action in ice cream. In addition, the impact of smallmolecule emulsifiers on ice cream texture was analyzed.更多还原