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INFLUENCE OF EMULSIFIER TYPE AND SOLUBILITY ON THE STABILITY OF MILK FAT-WATER EMULSIONS

✍ Scribed by J. B. MICKLE; WANDA SMITH; J. M. TIETZ; T. C. TITUS; MARTHA JOHNSTON

Book ID
108799528
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
399 KB
Volume
36
Category
Article
ISSN
0022-1147

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh