Quality of cream products with the addition of emulsifiers from different sources
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 penetratio...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
2010
|
| Series: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11852 |
| Summary: | 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. |
|---|---|
| Physical Description: | 183-188 |
| ISSN: | 1788-6392 |