Produkt
KlappentextThis thesis investigates the application of mono- and diacylglycerides of fatty acids (E 471) in aerosol whipping cream. Synthesis, storage, and transportation of E 471 were shown to affect their composition and thereby their techno-functional properties. Furthermore, the concept of critical micelle concentration was expanded for the application of E 471 in foamable emulsion-based foods. Finally, a model mechanism for the foam stabilisation of aerosol whipping cream produced with E 471 was developed.
Details
ISBN/GTIN978-3-8439-5344-3
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
ErscheinungsortMünchen
Erscheinungsjahr2023
Erscheinungsdatum28.09.2023
Seiten263 Seiten
SpracheEnglisch
Gewicht399 g
Artikel-Nr.54926079
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