Effect of the Ratio of Coconut Diglycerides to Cream on Fat Crystallization and Quality of Whipped Cream
The effects of different ratios of coconut oil-based diacylglycerol (CO-DAG) to cream on fat crystallization, emulsion properties, whipping properties and sensory quality in whipped cream were investigated. The results showed that the endothermic and exothermic peaks shifted to higher temperatures w...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2025-11-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-22-018.pdf |
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