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Fully hydrogenated vegetable oil as a stabilizer for low fat butter spreads.

Yella Reddy, S. and Nalinakshi, M. and Chetana, R. (1999) Fully hydrogenated vegetable oil as a stabilizer for low fat butter spreads. Journal of Food Lipids, 6 (3). 245-259, 20 ref..

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Abstract

Effects of stabilizers (maltodextrin (MD), skim milk powder (SKMP), guar gum and fully hydrogenated (hardened) vegetable oil) on consistency, spreadability and phase separation of low fat butter spreads (prepared from blends of hydrogenated fat and liquid oil with 30% water) were studied. Oil separation was observed in bulk storage and on centrifugation of spreads containing MD, SKMP and guar gum, while products incorporating 2% hardened oil showed no oil separation at 25 or 36

Item Type: Article
Uncontrolled Keywords: BUTTER-; FATS-; OILS-VEGETABLE; SPREADS-; STABILIZERS-; BUTTER-SPREADS; FATS-LOW-SPREADS; HYDROGENATED-FATS; VEGETABLE-OILS
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 08:39
Last Modified: 14 Feb 2012 08:39
URI: http://ir.cftri.com/id/eprint/7718

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