Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 329-337

  Tanti, Rachel ^a   Barbut, Shai ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cookie cream; HPMC; Hydroxypropyl methylcellulose; Icing; MC; Methylcellulose; Oil loss; Saturated fat

Indexed keywords

FOAMS; OILS AND FATS;

CANOLA OIL; CELLULOSE -DERIVATIVES; COOKIE CREAM; HYDROXYPROPYL METHYLCELLULOSE; ICING; METHYLCELLULOSE; OIL LOSS; SATURATED FATS;

STIFFNESS;

EID: 84971432699     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.032     Document Type: Article

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