Monitoring oxidative changes of butter treated with edible polymeric coating

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring oxidative changes of butter treated with edible polymeric coating

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Monitoring oxidative changes of butter treated with edible polymeric coating

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

CD - Makromolekulární chemie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

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Název nakladatele

PetroChemEng

Místo vydání

Praha

Místo konání akce

Milovy

Datum konání akce

20. 4. 2009

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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