The stability, thermal dilatation and solidification properties of partially hydrogenated cottonseed oil emulsion in skim milk

Autor:	A. A. Ismail, Entisar A. El-Difrawi
Rok vydání:	2007
Předmět:	food.ingredient food Thermal dilatation Fat content Chemistry Skimmed milk Emulsion High fat Food science HYDROGENATED COTTONSEED OIL Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 14:41-48
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1979.tb00845.x
Popis:	Summary The stability of partially hydrogenated cottonseed oil in skim milk emulsion depended on the fat content and on the addition of emulsifier, being stable up to 50% fat. The thermal dilatation and the solid to liquid fat ratio were considerably affected by the fat content and the precooling treatment applied prior to dilatation. The total thermal dilatation, from 0 to 45°C, and the dilatation maxima increased with high fat content. Lower precooling temperature caused higher total dilatation, while longer precooling period led to high solid to liquid fat ratio up to 38°C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::831250fbac0a3f2d7dafae3c124227d9 https://doi.org/10.1111/j.1365-2621.1979.tb00845.x Zobrazit plný text záznamu Plný text