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Emulsifying properties of phospholipids in the reconstitution of cream using butter oil

โœ Scribed by Susumu Miura; Takaaki Mutoh; Yasuhiko Shiinoki; Toshimitsu Yoshioka

Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
176 KB
Volume
108
Category
Article
ISSN
1438-7697

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In order to assess the capacity of supercritical fluids in reducing the cholesterol content of dairy products, experimental data on the extraction of butter oil with supercritical ethane were obtained at 40, 55, and 70ยฐC and pressures ranging from 8.5 to 24.1 MPa, using a semi-continuous flow, high-