Use of ethylcellulose polymers as stabilizer in fat-based food suspensions examined on the example of model reduced-fat chocolate

Reactive and Functional Polymers

Volumn 70, Issue 10, 2010, Pages 856-862

  Do, T A L ^a   Mitchell, J R ^a   Wolf, B ^a   Vieira, J ^b  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Dispersant; Ethylcellulose; Interfacial film; Lipid suspension; Viscosity

Indexed keywords

AGGLOMERATION; COMPRESSIVE STRENGTH; MOLECULAR WEIGHT; OILS AND FATS; SHEAR FLOW; SURFACE ACTIVE AGENTS; VISCOSITY; VISCOSITY MEASUREMENT;

CHOCOLATE; DISPERSANTS; ETHYLCELLULOSE; INTER-PARTICLE INTERACTION; INTERFACIAL FILM; LOW MOLECULAR WEIGHT; OIL/WATER INTERFACES; POLYGLYCEROL POLYRICINOLEATE;

POLYMERS;

EID: 77956229128     PISSN: 13815148     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.reactfunctpolym.2010.07.012     Document Type: Article

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