Effect of selected thickeners on oil droplet-size distribution in low-fat emulsions
2011
Kowalska, M.,Politechnika Radomska, Radom (Poland). Wydz. Materialoznawstwa, Technologii i Wzornictwa | Zbikowska, A. | Gorecka, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Technologii Tluszczow i Koncentratow Spozywczych
The objective of the paper was to determine the effect of the amount added, kind, and system of the thickeners applied on the oil droplet size distribution in low-fat emulsions. The following thickeners were applied in the analysis; hydroxyphosphate distarch (instant starch from waxen corn, and starch from tapioca), natural gums (xanthan gum, guar, and carob starch). The following was determined in the fat emulsions: viscosity, distribution, and the average droplet size. The dispersion index was determined. It was found that the low-fat mayonnaise containing the additions: 3 percent of hydroxyphosphate distarch (planned for cooking) and 0,7 percent of carob starch was the most appropriately formulated emulsion
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