Pajin Biljana: Quality of cream products with the addition of emulsifiers from different sources. In: Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 183-188. (2010)
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Abstract
The aim of this work was to determinate the physical characteristics of the cream spreads produced in the laboratory ball mill, with the addition of emulsifier lecithin from soybean, sunflower and oilseed rape, depending on refining time. The physical properties of the cream products with penetration were defined by hardness at temperature of 20°C, where it was determined that the cream samples with the longest retention time in the ball mill have the highest hardness. Rheological measurements confirmed thixotropic flow curves of all samples. The samples with retention time of 30 minutes in the ball mill have the best uniformity and stability of system, but the samples of cream with the addition of lecithin from soybean and sunflower, with retention time of 45 minutes, have the best and very similar sensory characteristics.
| Item Type: | Article |
|---|---|
| Journal or Publication Title: | Review of faculty of engineering : analecta technica Szegedinensia |
| Date: | 2010 |
| Number: | 2-3 |
| ISSN: | 1788-6392 |
| Page Range: | pp. 183-188 |
| Language: | English |
| Related URLs: | http://acta.bibl.u-szeged.hu/38402/ |
| Uncontrolled Keywords: | Mérnöki tudományok, Kémia |
| Additional Information: | Bibliogr.: p. 187-188. ; összefoglalás angol nyelven |
| Date Deposited: | 2016. Oct. 15. 12:24 |
| Last Modified: | 2021. Jan. 27. 09:49 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/11852 |
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