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Research Highlights: Lipid Technology 2/2007

โœ Scribed by Frank D. Gunstone

Publisher
Wiley (John Wiley & Sons)
Year
2007
Tongue
English
Weight
546 KB
Volume
19
Category
Article
ISSN
0956-666X

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โœฆ Synopsis

The reconstitution of cream from butter oil using different sources of phospholipids To reconstitute cream from butter oil and water it is necessary to add phospholipids which can be obtained from bovine milk or soybeans. Analysis shows that these two phospholipid sources differ somewhat in composition. Milk phospholipids stabilised the cream but soybean phospholipids solidified the cream. With the latter, onset of crystallisation during cooling was retarded and led to a lower solid fat content within the fat globules. It is concluded that the different phospholipid mixtures affect the emulsion stability of the reconstituted cream.

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