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Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions

✍ Scribed by P Thanasukarn; R Pongsawatmanit; D.J McClements

Book ID
113627127
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
312 KB
Volume
18
Category
Article
ISSN
0268-005X

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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