Quality of cream products with the addition of emulsifiers from different sources

Pajin, Biljana: Quality of cream products with the addition of emulsifiers from different sources. 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
Page Range: pp. 183-188
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: p. 187-188. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 07. 10:28
URI: http://acta.bibl.u-szeged.hu/id/eprint/11852

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