Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology

Low-molecular-weight (LMW) emulsifiers are used to promote controlled destabilization in many dairy-type emulsions in order to obtain stable foams in whippable products. The relation between fat globule aggregation induced by three LMW emulsifiers, lactic acid ester of monoglyceride (LACTEM), satura...

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Veröffentlicht in:	Langmuir 2014-07, Vol.30 (29), p.8687-8696
Hauptverfasser:	Munk, M. B, Larsen, F. H, van den Berg, F. W. J, Knudsen, J. C, Andersen, M. L
Format:	Artikel
Sprache:	eng
Schlagworte:	Caseins - chemistry Chelating Agents - chemistry Emulsifying Agents - chemistry Emulsions Esters Food Technology Gels Lactic Acid - chemistry Monoglycerides - chemistry Rheology
Online-Zugang:	Volltext
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