Effect of agglomeration of triacylglycerols on the stabilization of a model cream

European Journal of Lipid Science and Technology

Volumn 104, Issue 4, 2002, Pages 222-227

  Miura, Susumu ^a   Yamamoto, Akihiro ^a   Konishi, Hiroaki ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

1,3 dipalmitoyl 2 oleoyl glycerol (POP); 1 palmitoyl 2,3 dioleoyl glycerol (POO); Agglomeration; Cream; Monoacylglycerol; Palm oil; Solidification; Stabilization; Triacylglycerol (TAG)

Indexed keywords

1 OLEOYLGLYCEROL; 1 PALMITOYL 2,3 DIOLEOYLGLYCEROL; 1,3 DIPALMITOYL 2 OLEOYLGLYCEROL; EMULSIFYING AGENT; FATTY ACID; GLYCEROL DERIVATIVE; GLYCEROL PALMITATE; MONOACYLGLYCEROL; PALM OIL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ADSORPTION; AGGLOMERATION; ARTICLE; CHEMICAL REACTION; COOLING; CREAM; CRYSTAL; CRYSTALLIZATION; EMULSION; FAT CONTENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MELTING POINT; MOLECULAR STABILITY;

EID: 0036011404     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200204)104:4<222::AID-EJLT222>3.0.CO;2-T     Document Type: Article

References (11)

1. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation
2. Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat
3. Destabilization of O/W emulsions containing fat crystals by temperature cycling
4. Effects of tempering on physical properties of whipped cream
5. Relationship between characteristics of oil droplets and solidification of thermally treated creams
6. Fully automated determination of solid fat content by pulsed NMR
7. Determination of solid/liquid ratios of fats and oils by low-resolution pulsed NMR
8. Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions
9. Stability of oil-in-water emulsions with crystals in the disperse phase
10. Effect of crystallization behavior of 1,3-Dipalmitoyl-2-Oleoyl-Glycerol and 1-Palmitoyl-2,3-Di-oleoyl-Glycerol on the formation of granular crystals in margarine