BE378334A - - Google Patents

Info

Publication number
BE378334A
BE378334A BE378334DA BE378334A BE 378334 A BE378334 A BE 378334A BE 378334D A BE378334D A BE 378334DA BE 378334 A BE378334 A BE 378334A
Authority
BE
Belgium
Prior art keywords
cream
treatment
homogenization
fat
qualities
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE378334A publication Critical patent/BE378334A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J13/00—Tanks for treating cream

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
BE378334D BE378334A (enExample)

Publications (1)

Publication Number Publication Date
BE378334A true BE378334A (enExample)

Family

ID=48442

Family Applications (1)

Application Number Title Priority Date Filing Date
BE378334D BE378334A (enExample)

Country Status (1)

Country Link
BE (1) BE378334A (enExample)

Similar Documents

Publication Publication Date Title
Zheng et al. Microstructure and physical properties of novel bigel-based foamed emulsions
FR2473269A1 (fr) Produit alimentaire proteique sucre sous forme d'une masse plastique en mousse et procede de sa preparation
Truong et al. Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter
FR2502903A1 (fr) Emulsion eau-dans-l'huile possedant de bonnes proprietes d'etalement, a base d'une fraction de graisse de beurre a haut point de fusion et d'une huile liquide, et sa preparation
Liu et al. Fat coalescence and texture improvement of ice cream based on medium-chain triglyceride oleogel: Effect of gelator type
Goli et al. Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
Xie et al. Effect of diacylglycerol on partial coalescence of aerated emulsions: Fat crystal-membrane interaction and air-liquid Interface interaction insights
Huang et al. Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl2 as fat replacers: Insights from physicochemical and sensory properties
JPS5925641A (ja) 脂肪スプレツドおよびその製造方法
JP3238658B2 (ja) 起泡性クリーム用油脂組成物および起泡性クリーム
Habibi et al. Fabrication of double emulsion gel using monoacylglycerol and whey protein concentrate: the effects of primary emulsion gel fraction and particle size
BE378334A (enExample)
Dai et al. Fabrication and characterization of non-diary whipped creams: Influence of oleogel
Pei et al. Impact of high-soluble modified wheat gluten as an emulsifier on the structure and quality of ice cream
EP2983486B1 (fr) Produit tartinable comprenant une phase grasse comprenant une huile non hydrogénée et non inter-estérifiée et procédé de préparation
US2526302A (en) Margarine product and method of forming
JPS6070033A (ja) マーガリン製品又はスプレツド及びそれらの製造法
FR3003439A1 (fr) Produit tartinable comprenant une phase grasse comprenant une huile non hydrogenee et non inter-esterifiee et procede de preparation
Shirazi et al. Investigating the rheological properties and structure of grass pea protein isolate-sesame oil bigels for effective fat substitution in low-fat cream formulation
Wang et al. Water-in-oil-in-water emulgels with internal aqueous phase gelation for controlled soymilk coagulation
JP2519487B2 (ja) 乳脂含有可塑性油脂組成物の製造方法
CA1066127A (fr) Matiere grasse a structure quasi-vitreuse, et procede de modification structurale de matieres grasses a l'etat solide__________________________
JPH02182149A (ja) クリーム、そのクリームから攪乳によって製造される生成物およびそれらの製造方法
JP7348981B1 (ja) Ｏ／ｗ型乳化チョコレートの作製方法
Chen et al. Formation mechanism of whipped cream without low-molecular-weight emulsifiers: Fat partial coalescence dynamics and interfacial protein profiling