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Titel:

Sugar particles and their role in crystallization kinetics and structural properties in fats used for nougat creme production

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Hubbes, Stephen-Sven; Braun, Andre; Foerst, Petra
Abstract:
Palm oil-based fat crystal networks, such as nougat cremes, often show liquid oil separation during storage. To understand the relationship between oil separation and the underlying fat crystal network retaining trapped liquid oil, palm oil dispersions with different sucrose particle size distributions were generated. In particular, the interplay of particle dispersity, crystallization kinetics, and mechanical properties were studied. The effect of sucrose particles on crystallization kinetics a...     »
Stichworte:
Avrami model; Fat crystallization; Oscillation rheology; Palm oil; Sucrose particles; Viscoelastic properties
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2020
Band / Volume:
287
Seitenangaben Beitrag:
110130
Volltext / DOI:
doi:10.1016/j.jfoodeng.2020.110130
WWW:
http://www.sciencedirect.com/science/article/pii/S0260877420302284
Print-ISSN:
0260-8774
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