Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Journal of Food Science

Volumn 83, Issue 10, 2018, Pages 2520-2526

  Munk, Merete B ^a   Munk, Daniel M E ^a   Gustavsson, Frida ^b   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AAK AB   (Sweden)

Author keywords

emulsion; ethylcellulose; ice cream; oleogel; structure

Indexed keywords

1,2-DIACYLGLYCEROL; ACYLGLYCEROL; CELLULOSE; DIACYLGLYCEROL; EMULSIFYING AGENT; ETHYL CELLULOSE; FATTY ACID; LIPID; MONOACYLGLYCEROL; SUNFLOWER OIL;

ANALOGS AND DERIVATIVES; CHEMISTRY; EMULSION; FOOD HANDLING; FREEZING; ICE CREAM; PROCEDURES;

CELLULOSE; DIGLYCERIDES; EMULSIFYING AGENTS; EMULSIONS; FATTY ACIDS; FOOD TECHNOLOGY; FREEZING; GLYCERIDES; ICE CREAM; LIPIDS; MONOGLYCERIDES; SUNFLOWER OIL;

EID: 85053254526     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14296     Document Type: Article

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