Efficiency of a range of homogenisation technologies in the emulsification and stabilization of cream liqueurs

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 628-634

  Heffernan, Sinead P ^a,b   Kelly, Alan L ^a   Mulvihill, Daniel M ^a   Lambrich, Uwe ^b   Schuchmann, Heike P ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

Droplet size distribution; Emulsification; Homogenisation; Model cream liqueurs; Stability

Indexed keywords

DROPLET DIAMETERS; DROPLET SIZE DISTRIBUTIONS; EMULSIFICATION PROCESS; FAT DROPLETS; FAT GLOBULES; FREQUENCY DISTRIBUTIONS; HOMOGENISATION; ORIFICE NOZZLE; PROCESSING PARAMETERS; PRODUCT QUALITY; RADIAL DIFFUSER; SHELF LIFE; STORAGE STABILITY; ULTRASONIC SYSTEM;

EFFICIENCY; ORIFICES; SIZE DETERMINATION; SIZE DISTRIBUTION; SPRAY NOZZLES; ULTRASONICS;

EMULSIFICATION;

EID: 80054089275     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.010     Document Type: Article

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