Methylcellulose films to prevent lipid migration in confectionery products.
1991
Nelson K.L. | Fennema O.R.
Films of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30 degrees C and 5 psig pressure differential, allowed less than 1.0 microgram linoleic acid equivalents.mil-1.cm-2.24 hr-1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.
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书目信息
页码
v.504-509(2)
其它主题
Lipidos; Patisserie confiserie; Pasteleria confiteria; Acide linoleique; Huile vegetale; Permeabilite; Defaut
语言
英语
注释
references. AVAILABILITY: US (DNAL 389.8 F7322).
类型
Journal Article; Journal Part
来源
Journal-of-food-science-:-an-official-publication-of-the-Institute-of-Food-Technologists (USA). (Mar-Apr 1991). v. 56(2) p. 504-509.
团体作者
Grand Met, Minneapolis, MN
Institut Agronomique et Veterinaire Hassan 2 (Morocco). Complexe d' Agadir.
2012-11-15
AGRIS AP