Aggregation of fat droplets in heat processed whey protein food emulsions and formation of fractures during cooling.

被引：0
|
作者：
Ofstad, R [1 ]
Langsrud, O [1 ]
Host, V [1 ]
Enersen, G [1 ]
Nyvold, TE [1 ]
Willers, EP [1 ]
Nordvi, B [1 ]
Egelandsdal, B [1 ]
机构：
[1] MATFORSK, Aas, Norway
来源：
FUTURE TECHNOLOGIES FOR FOOD PRODUCTION AND FUTURE FOOD SCIENTISTS, PROCEEDINGS | 2003年 / 162期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Slow cooling (2 degreesC/hour) of full-fat food dressing (40 % soy oil) heat-filled (80 degreesC) into plastic-bottles caused formation of fractures in the dressing, particular in the bottle neck. The emulsifier used was a commercial whey protein and the occurrences of fractures were dependent on both pH and protein concentration. This paper presents how we revealed the cause of this phenomenon by using experimental designs and multivariate statistics analyses of the selected responses in combination with examinations of the microstructure.
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页码：19 / 21
页数：3
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