Influence of processing and kappa-carrageenan on properties of whipping cream

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024406" target="_blank" >RIV/60461373:22330/10:00024406 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of processing and kappa-carrageenan on properties of whipping cream

Popis výsledku v původním jazyce

The aim of this work was to characterise the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenisation on functional properties of whipping cream (30% fat content) in relation to adding j-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenisation but clusters of small fat globules were produced before the carrageenan?casein micelles aggregates. The viscosity of cream was increased and the thixotropic behaviour was observed both by adding carrageenan and by homogenisation. The homogenisation significantly increased colloidal stability during storage and milk plasmas? release was minimised in combination with carrageenan addition. The most influenced functional properties were: the whippability, which was significantly impaired by homogenisation, and the

Název v anglickém jazyce

Influence of processing and kappa-carrageenan on properties of whipping cream

Popis výsledku anglicky

The aim of this work was to characterise the influence of ultra-high-temperature (UHT) treatment and high-pressure homogenisation on functional properties of whipping cream (30% fat content) in relation to adding j-carrageenan (0%, 0.02% and 0.04% in milk plasma). The determination of the particle size distribution, which was measured by laser diffraction and verified by microscopic observation, indicated that the diameter of fat globules decreased significantly by homogenisation but clusters of small fat globules were produced before the carrageenan?casein micelles aggregates. The viscosity of cream was increased and the thixotropic behaviour was observed both by adding carrageenan and by homogenisation. The homogenisation significantly increased colloidal stability during storage and milk plasmas? release was minimised in combination with carrageenan addition. The most influenced functional properties were: the whippability, which was significantly impaired by homogenisation, and the

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

99

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000278578200011

EID výsledku v databázi Scopus

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