Download Food Emulsions and Foams (Woodhead Publishing Series in Food by E Dickinson PDF
By E Dickinson
This article explains how houses of the procedure are stricken by such elements because the crystallization of the fats, the skin habit of the proteins, and presence of assorted small molecules and ions within the aqueous section.
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Extra resources for Food Emulsions and Foams (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Sample text
H. Whymun. G. 5 x lo3 g) before dilution and injection into the cylindrical microelectrophoresis cell. Centrifugation followed by resuspension in TRlS buffer was the procedure used to wash some of the K-caseinstabilised latices and emulsions before addition of rennet and mobility measurement. 5 by monitoring the change in droplet-size distribution after adjusting the electrolyte concentration in the oqueous phase of the concentrated emulsion to 2 M NaCl or 5 , 10 or 15 mM CaCI,. 5 ml ofsalt solution were mixed rapidly, left for 2-3 hours at 25 "C, and then quickly analysed on the Coulter counter.
Rennet was Hansen's KBselabpulver, made up in a 150 w/v ratio with distilled water, and filtered through Whatman No. I paper before use. Sodium chloride, calcium chloride and imidazole were BDH AnalaR grade. % were made by high-pressure homogenization at 25 "C and 300t20 bar. 5). " For each set of exchange experiments, a 100 ml sample of emulsion was prepared using an APV Manton-Gaulin two-stage homogenizer (second-stage pressure 40 bar). 18 M NaCl solution as suspending electrolyte. 5 pm, depending on protein content and the exact value of the homogenization pressure.
Murray, and G. Stainsby, J. , 1985,106,259. 40 J. Boyd, C. Parkinson, and P. Sherman, J. , 1972,41,359. E. C. Phillips, in 'Theory and Practice of Emulsion Technology,'ed. L. Smith, Academic Press, London, 1976, p. 75. N. Srivastava, J. Indian Chem. , 1964,41,279. T. Pearson, J. , 1968,21,64. 44 S. Friberg, in'Food Emulsions,'ed. S. Friberg, Marcel Dekker, New York, 1976,Chap. I. J. H. Riisom, in ‘Encyclopedia of Emulsion Technology,’ed. P. Becher, Marcel Dekker, New York, 1985. Vol. 2, Chap. 5.