Different hydrophilic polyglycerol fatty acid esters interact with fat crystals and proteins at the interface to co-stabilize highly unsaturated whipped emulsions
This study investigates the impact of different hydrophilic polyglycerol fatty acid esters (SWA-10D, M-7D and M-10D) on the stability of aerated emulsions containing palm oil stearin (solid fat content of 6 w/w) under varying pressures. The study encompasses a comparative analysis of the microstruct...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Elsevier BV
2024
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