期刊
INTERNATIONAL DAIRY JOURNAL
卷 87, 期 -, 页码 54-59出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2018.06.001
关键词
-
资金
- Specific University Research, Czech Republic (MSMT) [20-SVV/2017]
The aim of this work was to achieve stable milk-based water-in-oil-in-water (w/o/w) that could be functional components in fermented products. Carrageenan GENULACTA (R) NM-300 was found to be a suitable stabiliser of the internal water phase and an answer to the question of how to handle the aggregation of w/o droplets. Polyglycerolpolyricinoleate (PGPR) and sunflower lecithin have previously been used as emulsifiers. All experiments confirmed that PGPR is a more appropriate emulsifier than sunflower lecithin. However, even a mixture of PGPR and sunflower lecithin did not support a stable double emulsion. In contrast, a combination of milk fat with 5% PGPR, plus 0.5% carrageenan in the internal and 0.03% carrageenan in the external water phases, showed the best stability. (C) 2018 Elsevier Ltd. All rights reserved.
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