The fat globule membrane in ice cream
A method for determining the average thickness of the membrane around the fat globules in homogenised ice cream mix from the mix viscosity is examined. The difficulties with this approach, such as the non‐Newtonian behaviour of the mix, the polydisperse nature of the fat globule size distribution an...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1974-10, Vol.25 (10), p.1339-1348 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Bird, A. E. Stainsby, G. |
| description | A method for determining the average thickness of the membrane around the fat globules in homogenised ice cream mix from the mix viscosity is examined. The difficulties with this approach, such as the non‐Newtonian behaviour of the mix, the polydisperse nature of the fat globule size distribution and the contribution of the micellar casein to the volume fraction of the aqueous phase, are discussed.
Values of 60 to 90 nm for the effective “hydrodynamic” thickness have been obtained for ice cream mixes of 9% w/w vegetable fat and 10.5% w/w skim milk solids. It is suggested from these values, and from the interpretation of electron micrographs of similar mixes, that part of the micellar casein is attached to fat globules, thus increasing the effective volume fraction of the fat and accounting for the abnormally high viscosities of these mixes. |
| doi_str_mv | 10.1002/jsfa.2740251016 |
| format | Article |
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Values of 60 to 90 nm for the effective “hydrodynamic” thickness have been obtained for ice cream mixes of 9% w/w vegetable fat and 10.5% w/w skim milk solids. It is suggested from these values, and from the interpretation of electron micrographs of similar mixes, that part of the micellar casein is attached to fat globules, thus increasing the effective volume fraction of the fat and accounting for the abnormally high viscosities of these mixes.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740251016</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><ispartof>Journal of the science of food and agriculture, 1974-10, Vol.25 (10), p.1339-1348</ispartof><rights>Copyright © 1974 John Wiley & Sons, Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3576-1048d52007d63bdbeb3e6c037fc8fc82942536a34ac4bd0898872a03902dd68b3</citedby><cites>FETCH-LOGICAL-c3576-1048d52007d63bdbeb3e6c037fc8fc82942536a34ac4bd0898872a03902dd68b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740251016$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740251016$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27850,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Bird, A. E.</creatorcontrib><creatorcontrib>Stainsby, G.</creatorcontrib><title>The fat globule membrane in ice cream</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>A method for determining the average thickness of the membrane around the fat globules in homogenised ice cream mix from the mix viscosity is examined. The difficulties with this approach, such as the non‐Newtonian behaviour of the mix, the polydisperse nature of the fat globule size distribution and the contribution of the micellar casein to the volume fraction of the aqueous phase, are discussed.
Values of 60 to 90 nm for the effective “hydrodynamic” thickness have been obtained for ice cream mixes of 9% w/w vegetable fat and 10.5% w/w skim milk solids. It is suggested from these values, and from the interpretation of electron micrographs of similar mixes, that part of the micellar casein is attached to fat globules, thus increasing the effective volume fraction of the fat and accounting for the abnormally high viscosities of these mixes.</description><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1974</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkM9LwzAUgIMoOKdnrwXx2O0lafMDT2NuUxl62NRjSNJUO9t1Jh26_96OiuJJePAu3_cefAidYxhgADJchVwPCE-ApBgwO0A9DJLHABgOUa8lSJzihByjkxBWACAlYz10uXx1Ua6b6KWszbZ0UeUq4_XaRcU6KqyLrHe6OkVHuS6DO_veffQ4nSzHN_H8YXY7Hs1jS1POYgyJyFICwDNGTWacoY5ZoDy3oh0iE5JSpmmibWIyEFIITjRQCSTLmDC0jy66uxtfv29daNSq3vp1-1JhChRj4Fy01LCjrK9D8C5XG19U2u8UBrVvofYt1G-L1rjqjI-idLv_cHW3mI7-2HFnF6Fxnz-29m-KccpT9Xw_U0Qunq5nXKox_QLJ0W9p</recordid><startdate>197410</startdate><enddate>197410</enddate><creator>Bird, A. 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E.</au><au>Stainsby, G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The fat globule membrane in ice cream</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1974-10</date><risdate>1974</risdate><volume>25</volume><issue>10</issue><spage>1339</spage><epage>1348</epage><pages>1339-1348</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>A method for determining the average thickness of the membrane around the fat globules in homogenised ice cream mix from the mix viscosity is examined. The difficulties with this approach, such as the non‐Newtonian behaviour of the mix, the polydisperse nature of the fat globule size distribution and the contribution of the micellar casein to the volume fraction of the aqueous phase, are discussed.
Values of 60 to 90 nm for the effective “hydrodynamic” thickness have been obtained for ice cream mixes of 9% w/w vegetable fat and 10.5% w/w skim milk solids. It is suggested from these values, and from the interpretation of electron micrographs of similar mixes, that part of the micellar casein is attached to fat globules, thus increasing the effective volume fraction of the fat and accounting for the abnormally high viscosities of these mixes.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740251016</doi><tpages>10</tpages></addata></record> |
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| identifier | ISSN: 0022-5142 |
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| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| title | The fat globule membrane in ice cream |
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