Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties

The influence of unsaturated (rich in oleic acid, MAG-O) and saturated (rich in stearic acid, MAG-S) monoacylglycerols on the shear-induced partial coalescence and on the whipping properties of recombined cream was studied at different concentrations. MAG-O reduces the churning time and the whipping...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2013-05, Vol.51 (2), p.936-945
Hauptverfasser:	Fredrick, Eveline, Heyman, Bart, Moens, Kim, Fischer, Sabine, Verwijlen, Tom, Moldenaers, Paula, Van der Meeren, Paul, Dewettinck, Koen
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences blood serum churning Coalescence Coalescing Confocal scanning laser microscopy Cream crystallization Firmness Food industries Fundamental and applied biological sciences. Psychology Interfacial rheology Liquids Milk and cheese industries. Ice creams Monoacylglycerols Nucleation oleic acid Protein displacement Recombined cream rheology Stearic acid Unsaturated whipped cream whipping
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!