Foaming properties of protein based whipping agents: New characteristics (Short communication)

✍ Scribed by Kroll, J. ;Gassmann, B. ;Dahme, A. ;Hahnemann, H.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 139 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320129

✦ Synopsis

A recently published paper describes an useful method for whipping protein dispersions with an electric motor-driven whisk, the rotation speed of which can be steplessly adjusted 111. For overcoming viscous friction with constant rotation speed and thus obtaining the optimum degree of aeration, the energy output is electronic controlled. By increasing the inotor output and by developing an energy input measuring asemhly ths