Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream
The effects of the lipophilic emulsifiers glycerol monostearate (GMS), polyglycerol fatty acid esters (PGE) and propylene glycol monostearate (PGMS) on the crystallization of an anhydrous milk fat-based fat blend and the stability of whipped cream were studied. The purpose of this study was to estab...
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| Formaat: | Artikel |
| Taal: | English |
| Gepubliceerd in: |
China Food Publishing Company
2023-11-01
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| Reeks: | Shipin Kexue |
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| Online toegang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-001.pdf |