Monitoring oxidative changes of butter treated with edible polymeric coating

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F09%3A63508045" target="_blank" >RIV/70883521:28110/09:63508045 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Monitoring oxidative changes of butter treated with edible polymeric coating
Original language description
Protective coatings on butter were made by coating of 40 % (w/w) starch-protein hydrolysate solution. Three coating solutions were prepared. Each of them contained 30 % (w/w, based on dry matter of hydrolysate) of plasticizer (glycerin) and 3 % (w/w, based on dry matter of hydrolysate) of emulsifier (lecithin). The second and third ones contained extra 2 % (w/w, based on dry matter of hydrolysate) of antioxidant (ascorbic acid). The third solution contained extra 2 % (w/w, based on dry matter of hydrolysate) of cross-linking agent (dialdehyde starch). Butters were stored at 7?1.5 oC at relative humidity of 36?3 %. Experiments confirmed that by applying of edible coating it is possible to decelerate oxidation of butter similarly to butter stored in original wrapping. Butters coated with solution with added dialdehyde starch showed almost the same peroxide value as butters stored in original wrapping.
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Aprochem 2009 2. díl 18. chemicko-technologická konference
ISBN
978-80-02-02106-3
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
PetroChemEng
Place of publication
Praha
Event location
Milovy
Event date
Apr 20, 2009
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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